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Home Cooking 3

How to avoid rubbery stuffed mushrooms

itryalot | Dec 21, 2009 07:02 AM

I am making about 60 stuffed mushrooms for Christmas night. I stuff them with prosciutto, caciocavallo, onions, etc.
I don't measure anything or have a recipe for them, so cooking them is becoming an issue.

I am not yet sure if I will buy the jumbo or the mid sized so that you can pop them in your mouth (my preference).
When I bake them, I really dislike the raw mushroom texture or partially cooked rubber texture, but dont' want shrivelled up shrooms either. What is the general guideline for cooking temperature? Hi, med or low and should I have my oven on roast instead of bake?

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