Stuffed mushrooms are the perfect accompaniment to any meal, whether that’s as a starter, side dish, or part of a main meal.
There are endless possibilities when it comes to filling combinations, and they are definitely a crowd pleaser which are quick and easy to make.
But what if you’ve made too many, or you want to make them for a later date? Can you freeze them?
Here’s everything you need to know about freezing stuffed mushrooms.
The Shelf Life Of Stuffed Mushrooms
When kept in the fridge, stuffed mushrooms (see also Freezing Portobello Mushrooms) that have been baked will last a maximum of 5 days, so it is a worthwhile question to ask.
Freezing stuffed mushrooms will extend their freshness (see also Should You Freeze Chanterelle Mushrooms?), for up to 3 months in total. For best results, enjoy them within a month of freezing them.
The longer they sit in the freezer, the more time the mushrooms have to slowly degrade in quality.
Is It A Good Idea To Freeze Stuffed Mushrooms?
Provided that you prepare them correctly, there’s no reason why you shouldn’t freeze stuffed mushrooms.
Some people like to prepare the mushrooms, skipping the baking step until after they have thawed. Others prefer cooking them first, and freezing them once they’re cool to save time later.
The quicker you get them into the freezer once they are cool, the better quality they will be once you thaw them. You may notice a slight change in texture, but that should be all.
The Best Way Of Freezing Stuffed Mushrooms
If you’re making stuffed mushrooms from scratch, prepare them as you normally would. Turn those mushrooms cap-side down, and scoop out the stalk.
Stuff them with your favorite ingredients, adding spices and seasoning to taste, and lay each one on a lined baking sheet. Instead of placing them in the oven, put the tray flat into the freezer to flash freeze them.
Once the mushrooms are frozen, take them out of the freezer and transfer them into a heavy duty, resealable freezer bag.
Make sure the mushrooms are sitting in a single layer. If you have a lot of stuffed mushrooms to freeze, you can line the top of the mushrooms with some parchment paper, and then create a second layer.
Squeeze any excess air from the bag, seal it, label it, and freeze it. Try to put the bag somewhere flat, where you won’t be tempted to put anything heavy on top of it.
If you have leftover stuffed mushrooms, wait until they are completely cool, and go ahead and place them on a lined baking sheet.
Flash freeze them as above, and then transfer them into a freezer bag. Don’t forget to add a layer of baking paper in between stacks of stuffed mushrooms.
Label the bag, seal it, and freeze it.
If you have a food vacuum sealer, this is also a good way of freezing stuffed mushrooms.
It allows you to get rid of all the excess air, protecting the texture of the mushrooms from freezer burn, keeping them as fresh as possible.
How Do You Defrost Frozen Stuffed Mushrooms?
Don’t take the stuffed mushrooms out of the freezer before you’re ready to use them. Instead, preheat the oven to about 325°F or 160°C.
Grab a baking tray and line it with either parchment or foil.
Once the oven is up to temperature, take the frozen stuffed mushrooms out of the freezer, and lay them on the tray, making sure that they don’t touch.
Once they are completely cooked, remove them from the oven and enjoy.
Cooking them frozen prevents any moisture from evaporating before you cook them, preventing the mushrooms from changing texture and going soggy.
It also prevents any of the ingredients from defrosting too quickly, much quicker than the mushrooms themselves, which would also result in mushy disappointment.
Freezing stuffed mushrooms is a great way to save money as well as plan ahead, as you can prepare them ahead of time, which saves some effort later on.
This is especially helpful if you’re planning a party, or if you know you’ll be tired from work later, and you’ll want something quick to eat.
It also means that you can cut down on any unexpected food waste, and you can capitalize on any good offers on the ingredients in your local supermarket.