Cheesy Miso Stuffed Mushrooms · i am a food blog

Stuffed mushrooms are the cutest appetizer around and definitely one of the most underrated holiday sides.

So round, so poppable and so delicious. I love stuffed mushrooms. They’re easy to make (and make ahead if necessary) and they’re always a hit.

I love stuffed mushrooms and their endless customization. It’s a bit like the vegetarian version of a deviled egg! I prefer small stuffed bites and stuffed mushrooms work perfectly. These cheese and miso stuffed mushrooms are particularly good because they are triple umami: mushrooms, miso and parmesan! They are so full of flavor and satisfying.

How to make stuffed mushrooms

1. Start by washing your mushrooms. Yes we will wash them, more info below.
2. After washing themcut off the stem end and discard, then carefully snap the stems off the caps.
3. Place the caps on a baking sheet lined with parchment paper.
4. Chop the stems then brown them in the butter until they are golden then leave them to cool.
5. While the stems coolmix cream cheese, mayonnaise and a little white miso.
6. Add the sautéed stems then stuff the mushrooms, garnishing them with parmesan.
7. Cook until golden and very hot so enjoy!

Stuffed mushroom ingredients

• mushrooms – I like to use brown mushrooms because I find them prettier but white mushrooms are exactly the same so choose whichever you like best. Try to choose larger mushrooms, but not too large, 1 to 1.5 inches.
• butter – mushrooms sautéed in butter are a dream come true. You can use oil if you don’t have butter on hand.
• cream cheese – that’s where most of the creaminess of these stuffed mushrooms lies. It’s easier to mix if your cream cheese is at room temperature.
• kewpie can – my secret ingredient! Kewpie can adds extra creaminess and when you cook it, it’s SO delicious. If you don’t already know, read more about kewpie mayonnaise here.
• white miso – white miso adds extra umami and flavor. If you don’t have any on hand and don’t want to go to the store, you can do without it, but it really enhances all the flavor of this dish.
• Parmesan – finishing with finely grated parmesan is always a professional move!

How to pick good mushrooms

I like to buy mushrooms in bulk so I can go through them and pick ones that are about the same size so they all cook at the same rate. Look for whole, intact corks with no discoloration. They should be elastic and light, not spongy.

To wash or not to wash mushrooms

If you do a quick internet search on this, people are divided. Some people wash, some don’t wash, some people peel. The reason people don’t wash mushrooms is because they’re afraid they’ll get soggy. But the truth is, like all plants, they can take a little shower and be fine, especially if you wash them while they’re whole.

How to clean mushrooms

Wash the mushrooms just before using them. Place the whole mushrooms in a colander (I use the colander in the salad spinner basket) and use the spray function and cold water to spray off any dirt. Wring out or dry with absorbent paper. Use immediately.

What to serve with stuffed mushrooms

Happy mushroom stuffing!
xoxo steph

Mushrooms stuffed with cheese and miso

Stuffed mushrooms are the cutest appetizer ever.

Serves 8

Preparation time 15 minutes minutes

Cooking time 45 minutes minutes

Total duration 1 hour hour

• 16 big mushrooms white or brown
• 2 tablespoon butter
• 4 ounce cream cheese
• 1/4 cup mayonnaise favorite kewpie mayonnaise
• 1 tablespoon white miso
• 1/4 cup Parmigiano Reggiano cheese finely grated
• parsley finely choppedto finish

Nutrition Facts

Mushrooms stuffed with cheese and miso

Amount per serving

Calories 127
Calories from fat 102

% daily value*

Fat 11.3g17%

Saturated fat 5.8 g36%

Cholesterol 28mg9%

Sodium 229 mg10%

Potassium 137mg4%

Carbohydrates 5g2%

Fiber 0.5g2%

Sugar 1.3g1%

Protein 3.7g7%

*Percent Daily Values ​​are based on a 2,000 calorie diet.