Easy Stuffed Mushrooms Recipe | Vegan in the Freezer (2024)

FAQs

Is it better to freeze stuffed mushrooms before or after baking? ›

It is best to freeze them before you cook them though. Just remove them from the freezer and place them right in the oven. They won't be soggy this way.

Stuffed mushroom leftovers will last in the fridge for up to five days. We prefer to pop them in the toaster oven to warm them up, but the microwave works just fine too.

Yes, you can freeze leftover cooked stuffed mushrooms. Allow them to cool completely before placing them in an airtight container or freezer bag. When you're ready to enjoy them, simply thaw them in the refrigerator overnight and reheat in the oven until heated through.

You can certainly freeze mushrooms fresh, but cook them beforehand for the best texture and flavor. Mushrooms are full of water and when they're frozen from fresh, they can end up soggy, mushy and all around unpleasant. Cooking them beforehand, though, removes some of that moisture and results in better mushrooms.

Cooking damp mushrooms causes them to steam as the water evaporates. Steaming is what imparts a rubbery, chewy-in-the-bad-way texture. If you choose to wash your 'shrooms use a tea towel or a few paper towels to pat them dry with a firm but gentle hand.

The general consensus in terms of shelf-life/storage time with mushrooms is that about two weeks in the fridge is the outer limit. Of course, you should use your common sense and best judgment. If it's been just over two weeks, but they still look, smell, and feel fine, they're probably safe to eat.

Once the mushrooms have completely cooled, flash freeze them in a single layer on a baking sheet then transfer them to airtight containers or heavy-duty freezer bags. They'll last in the fridge for up to 6 months, but may start to lose their texture slightly after 2 months.

Mushrooms have a high water content and can be soggy if defrosted, so it's best to cook from frozen. If you want to freeze the mushrooms raw, you can, but this will affect their nutritional value. Scrub and brush mushrooms to remove dirt (don't wash them as they can become soggy).

You can store any leftover cooked stuffed mushrooms in an air-tight container, in the fridge for 3-5 days. I like to reheat them in the microwave, just for a few seconds.

To Make Ahead: Mushrooms can be sauteed ahead of time and stored covered in the fridge for 3-4 day. Reheat in a skillet until warm.

What drink pairs with mushrooms? ›

Earthy, hearty mushrooms like shiitake, portabella, porcini and morel pair well with fuller bodied wines, like a barrel-aged chardonnay, pinot noir, nebbiolo, syrah, cabernet sauvignon or zinfandel.

The stems of large portabella, while technically edible, can be woody and fibrous and are usually discarded (or used to flavor stock). Likewise, the dark black gills can be eaten, but they'll turn your food a nasty, murky, scuzzy brown, so it's best to scrape'em out.

Smear mixture into the cavity of each mushroom, creating a sizable mound over the top. Bake at 350 degrees for 20 to 25 minutes, or until golden brown. Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot.

IN A PROCESS FOR FREEZE-DRYING MUSHROOMS, THE STEPS COMPRISING FREEZING RAPIDLY MUSHROOMS TO A TEMPERATURE LOWER THAN ABOUT -20* C., PLACING AND MAINTAINING THE MUSHROOMS UNDER A VACUUM OF LESS THAN ABOUT 2 MM. HG, AND HEATING THE MUSHROOMS IN A SINGLE STAGE UNTIL A PRODUCT TEMPERATURE OF ABOUT 70* TO 85* C.

Freezing Cooked Mushrooms

Many mushroom varieties do best when they're cooked before frozen. Clean the mushrooms. Either brush any visible dirt off the mushrooms or lightly rinse them in cold water and pat dry with a paper towel. Don't soak the mushrooms because this will make them mushy once cooked.

Then after freezing the mushrooms spread out on a cookie sheet, transfer them to a vacuum-sealed bag and place them back in the freezer. With this tried and true trick, these frozen mushrooms can last for up to a year. “And it's almost as good as fresh that way," says Nevitt.