Whole white mushrooms are a staple of the well-equipped kitchen and they add a meaty texture to your meals. With a flavor that is mild and earthy, these fresh mushrooms can easily be added to a salad, put on top of a pizza, or added to a breakfast omelet. You'll love the added flavor and texture that these whole white mushrooms bring to your meatless meals!

How Do I Store Whole White Mushrooms?

Fresh mushrooms have a fairly short shelf life, so it's best to use them as early as you possibly can. If you're storing them for use at a later date, leave the package sealed until you are ready to cook and eat them. If you only use a partial package of mushrooms, keep the remainder in a paper bag and store in the refrigerator. The paper helps absorb moisture, which will keep them fresher for a longer period of time.

Mushroom Nutrition

White button mushrooms contain natural proteins, and are also endowed with vitamins, minerals and antioxidants. They can be a good source of vitamin B12, which is great for those on vegan or vegetarian diets since there are few plants that provide this essential vitamin. Fresh mushrooms are also a low-fat, low-calorie food that does not contain any cholesterol. Cooking mushrooms within your various meals will give you many of the essential minerals you need like manganese, zinc, copper and iodine.

How Do I Cook Whole White Mushrooms?

There are many white mushroom recipes that are healthy and delicious. However, before you cook them, you should make sure that they have been properly cleaned. Brush off the dirt from the white button mushrooms and wash them briefly under cool running water. You want to avoid soaking or peeling mushrooms. In recipes that simmer for an extended period, it is best to add the mushrooms towards the end of the simmer time for the best flavor.

Recipe: Classic Stuffed Mushrooms

What You'll Need

• 24 ounces white button mushrooms
• 3/4 pound pork or turkey sausage
• 6 ounces cream cheese
• Softened 1/3 cup panko bread crumbs
• 4 tablespoons freshly grated Parmesan cheese
• 1/4 teaspoon fine sea salt
• Small or chopped basil leaves for garnish

How to Make It

Prep Time: 30 Minutes | Cook Time: 35 Minutes | Yield: 21 Mushrooms

Remove the stem from each mushroom. Spray a baking dish large enough to hold all the mushrooms, about 9" x 13", with non-stick cooking spray. Place the mushroom caps upside down in a baking dish.

Cook the sausage in a large skillet over medium-high heat until no longer pink, about 7 minutes. Break it up into small pieces as it cooks. Reduce the heat to medium and stir in the cream cheese until melted, about 2 minutes. Add the panko bread crumbs and remove the skillet from the heat.

Stir until all ingredients are combined. Add 2 tablespoons of Parmesan and the salt. Stir well. Let sit until cool enough to handle.

Preheat the oven to 375°F.

Fill each mushroom cap with an equal amount of the sausage stuffing, mounding it high over the mushroom. Bake for 25 minutes, until the filling is bubbly and the mushrooms are tender.

Sprinkle the remaining 2 tablespoons of Parmesan over the mushrooms just as you pull them out of the oven. Garnish with basil before serving.