Please advise as to whether or not these can be baked a day ahead and reheated for a barbecue. Will they get too soggy sitting in the fridge overnight? Thank you experts in advance!
I haven't done stuffed mushrooms in ages, but I can say that when I have, if there were leftovers, they were soggy. So, I'd say pre-baking is a bad idea. Is it something you could do on the grill in one of those perforated pans, or even skewered? If you put it them in the indirect heat area, it would be similar to oven baking them (wouldn't have to worry about he stuffing falling out if you tried to turn them). Any help?
They'll be fine if they're re-heated. Make sure you let them cool completely before putting them in the fridge.
It's suggested that you add a little extra cheese on the top when you reheat them to get that bubbly-goodness!
I also think you can make them ahead. If you'd like to make sure you still have some crunch, before reheating, top them with fresh bread crumb drizzled with olive oil
I would bake them through about 75%without the breadcrumbs and cheese on top, then the next day add the topping and bake then broil to finish :)
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for all the saves, all the faves, and just for being you
Free Shipping This Weekend!
The World’s First Boozy Cold Brew Is Coming
The Ingredient All Steaks Need
Bourbon + Orange + Ginger
French Food, Unbuttoned
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)