Pieczarki Nadziewane (Stuffed Mushrooms)

These Polish stuffed mushrooms are a classic party appetizer with a filling that’s richer and more interesting than the usual breadcrumb-and-herb version. Chopped mushroom stems get sautéed with onion, then mixed with breadcrumbs, sour cream, chopped hard-boiled egg, and a beaten raw egg that binds everything together.

The hard-boiled egg in the filling is a distinctly Polish touch. It adds richness and a crumbly texture that makes each bite feel more substantial. The sour cream keeps things moist and adds a tang that balances the earthy mushrooms.

Each cap gets a generous mound of filling and a square of Gouda or Swiss cheese on top. Twenty minutes in the oven melts the cheese into a golden lid while the mushrooms soften underneath and release their juices into the filling.

Kitchen Tips

• Choose mushrooms with large, deep caps for easier stuffing. Flat caps don’t hold enough filling.
• Finely chop the stems. Large pieces don’t mix well and create an uneven filling texture.
• Pack the stuffing firmly into each cap. A rounded teaspoon’s worth should fill them without overflowing.
• Cut the cheese squares small enough to sit on top of each cap without hanging over the edges, or they’ll drip and burn on the pan.

Variations

• Bacon addition: Fold crumbled cooked bacon into the filling for a smokier, heartier appetizer.
• Cream cheese base: Replace the sour cream with cream cheese for a thicker, richer filling that holds its shape better.