Although we don’t always have the foresight to make them ourselves, we are eternally grateful to anybody who makes a proper appetizer. Not only does an appetizer really class up an evening, but makes the pre-dinner prep feel like a fun hang out. The point is: appetizers are great.
These baked stuffed mushrooms are about as classy as they come. We can totally imagine being served these at a gala event. So imagine the splash they make a campsite. They may not be an every night type of thing, but these mushrooms would be a perfect appetizer or side for a Campsgiving or group trip.
As with any dutch oven recipe, the first step is to get the coals started. This recipe already borderline too long for an appetizer, so you definitely don’t want to be sitting around any longer than you need to.
We start by making the stuffing base: whisking an egg, adding panko bread crumbs, parmesan cheese and spices. We then de-stemmed the mushrooms, setting the caps off to the side. We chopped the mushroom stems along with a celery stalk and shallot. In a skillet, we saute all the chopped veggies in butter. Once everything starts to brown, we added in minced garlic and continued cooking until fragrant.
We then incorporate this sauteed mix into the bread crumbs, mixing thoroughly to combine. We then stuff the mushroom caps with this stuffing and place them in the bottom of a dutch oven and top with a little extra parmesan on top.
We lay metal skewers across the top of the dutch oven to create a space for steam to vent out the sides. This is really important because the mushrooms will release a lot of liquid. If there is nowhere for the steam to escape the mushrooms will become soggy, not crispy.
We then aim to bake at roughly 350°F. How many coals you use on top and bottom will depend on your dutch oven size and type of coals. We used a 3:1 ratio of top to bottom coals.
In end, you’ll have a plate full of soft two-bite mushrooms, filled with delicious savory stuffing—but not for long, because these go fast!
Yield: 14 servings
Cook time: 30 minutes
- 14 crimini mushrooms, stems removed and set aside
- 1 celery stalk
- 1 shallot
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 egg
- 1/4 cup panko breadcrumbs
- 1/4 cup grated parmesan cheese
- 1 teaspoon thyme
- 1/2 teaspoon sea salt
- Pepper to taste
Finely chop the mushroom stems, celery, shallot and garlic. Heat butter in a skillet until bubbling, then add the mushroom stems, celery and shallot. Saute until beginning to brown, then add the garlic and saute for an additional minute. Remove from the heat and set aside.
To make the filling, beat an egg in a medium bowl. Add the panko, cheese, thyme, salt and pepper, and the vegetable mix and stir to combine. Fill the mushroom caps with the stuffing and place them in a 10-inch dutch oven.
Place two metal skewers over the dutch oven and place the lid on top—this creates a vent for steam to escape so your mushrooms don’t turn soggy.
Place the dutch oven on a bed of five coals and place 10 coals on the lid to achieve an approximate temperature of 350°F. Bake 20 minutes, until the mushrooms are cooked through and the stuffing is golden brown.