The most common type of mushroom used in an appetizer-sized stuffed mushroom recipe are large button mushrooms. Cremini mushrooms are also commonly used in making stuffed mushrooms.
Larger stuffed mushrooms can be made using the Portobello mushrooms. This type of mushroom is available in a variety of sizes and is most often white or brown in color. Portobello mushrooms are an excellent source of vitamin D, potassium and magnesium.
Mushrooms should be cleaned thoroughly before stuffing. A dish cloth or soft brush can be used to clean dirt from the mushroom cap. Mushrooms should be rinsed under cold water and allowed to dry before stuffing and cooking.
Firms and plump mushrooms are indications that they are fresh. Mushrooms that are bruised, slimy or soft should not be used. Fresh mushrooms can be stored in a plastic bag for 3 to 4 days in the refrigerator.
Mushrooms can be stuffed with a variety of foods, including cheese, crab, sausage, onions, bread crumbs, cream cheese, shrimp and herbs for additional flavor.
The stems of the mushroom should be removed before they are stuffed. The stems can be diced and used in the stuffing. A small spoon can be used to gently scrape out the inside of the mushroom.