Stuffed Mushrooms Maggiano’s style

I’ve always wanted to try my hand at stuffed mushrooms but there were just so many versions of this popular appetizer out there that I was overwhelmed with choice. And the best I have tasted was (as most of you might agree) at Maggiano’s! Well, I had to try making it and make it just like that 🙂 Lucky me, someone had posted a recipe of the Maggiano-style stuffed mushrooms on Food Network and I got to try it recently – it was a HUGE HIT. Here’s how I went about doing it, and trust me it is a real easy one.

Original Version: http://www.food.com/recipe/maggianos-stuffed-mushrooms-316205

Makes: About 16 large stuffed mushrooms

Cooking Time: 20 minutes prep + 20 minutes baking time

Ingredients:

  1. Stuffing mushrooms – About 15-18 large ones
  2. Spinach – 1 8oz bag or 1 bunch fresh, chopped
  3. Olive oil – 1 tbsp
  4. Garlic – 1 tbsp minced
  5. Cheese – 1 cup shredded or crumbled (I used shredded mozzarella)
  6. Butter – 1 or 2 1/4lb sticks depending on how lean you want this to be, softened and at room temperature
  7. Italian seasoning (store bought) – to taste
  8. Bread crumbs – 2 or 3 tbsp, plain or italian
  9. Salt to taste
  10. Pepper to taste

Method:

For Spinach-Cheese stuffing (10 minutes):

  1. Heat oil and add the minced garlic.
  2. When the garlic starts browning, add the spinach and cook until it reduces down.
  3. Stir in some salt and pepper and cook until dry or turn off heat and drain the water.
  4. When the cooked spinach has cooled down, add the shredded cheese and mix together to form a good binding between the two

For the butter mix:

  1. Add Italian seasoning, salt and pepper to the soft butter so the butter is flavorful and tastes right to you (I used about 3/4tbsp seasoning and a pinch of salt and pepper to about 1.5 sticks of butter)
  2. Stir well to form a good blend of the butter and spices
  3. Add some bread crumbs and mix together with the butter-spice mix

Bringing it all together:

  1. Take the stems off from the cleaned mushrooms to reveal the gill-portions and exposing the stuffing area
  2. Fill in the mushroom caps with the spinach-cheese mix to the top
  3. Add a good amount of butter to top off the stuffed mushrooms
  4. Optionally, sprinkle a dash of the Italian seasoning to finish off the assembly
  5. Arrange stuffed mushrooms in a baking tray (greasing not required)
  6. Pre-heat oven at 350 degrees, and bake for about 20 minutes

Enjoy Maggiano’s right at home with the rich-n-delish flavor of these stuffed mushrooms!

Notes:

If you do not have ready to use Italian seasoning, never mind. You can make your own with any combination of these ingredients or come up with other ones too!

Salt, chili powder, paprika, pepper, garlic, herbs (basil, parsley, coriander, etc), chili flakes, oregano, etc.

I used this spice mix: Sylvia’s Sizzlin’ Hot Spice

Advertisements
Comments
17 Responses to “Stuffed Mushrooms Maggiano’s style”
  1. I see you don’t monetize your blog, don’t waste your traffic, you can earn additional bucks every
    month because you’ve got hi quality content.
    If you want to know how to make extra $$$, search for: Mrdalekjd
    methods for $$$

  2. Well if you are in the UK check out my other hubs,
    they have lists of training schools region by region.

  3. Mckinley says:

    Dispositivos tales como el plan de la limonada
    limpieza / Jarabe Dieta posiblemente podría ayudar de
    forma rápida pérdida de peso en el comienzo aún en el duradero hay una mucho
    mayor peligro de poner el peso de nuevo cuando una vez más.

  4. alescia says:

    How many calories is for just one mushroom alone?

    • aishcooks says:

      If you end up using just 1 stick butter, which is what I do most of the time, and made a batch of 16-18 large stuffed mushrooms – it could run you about 70-80 cals per mushroom. Most of the calories are coming from the butter (obviously!) and some from the cheese. The rest are all super-lean ingredients. A friend of mine once skipped most of the butter and still liked it, so you could even consider going with 1/2 stick butter if you’re looking to cut down on the fat.

  5. S says:

    Can I make them the night before and assemble them, out them in the fridge, and bake the next day?

  6. My brother recommended I would possibly like this website.
    He was entirely right. This put up truly made my
    day. You can not consider just how a lot time I had spent
    for this information! Thank you!

  7. Thank you for sharing your thoughts. I really appreciate
    your efforts and I am waiting for your further write ups
    thanks once again.

  8. Jonesha says:

    Can’t wait to try these! Can you freeze them?

    • aishcooks says:

      Hi Jonesha..
      You would surely not regret making these 🙂

      I’d freeze them fully-assembled, before baking, and increase the baking time by 15 minutes or so to ensure the frozen mushrooms are fully done.

      Good luck!
      Aish

  9. Nitya says:

    The yummiest stuffed mushrooms I’ve tasted.. Thanks for the recipe!

  10. Priti says:

    This one is to die for..thanks for sharing the details.

  11. Your stuffed mushrooms look excellent!
    I LOOOVE making stuffed mushrooms. YUM!

    Bonnie
    http://www.recipeshappen.com
    http://www.facebook.com/recipeshappen

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: