Cheese Stuffed Mushrooms
My friends and family go wild for these cheese stuffed mushrooms. The recipe is so easy to make, and the flavors are out of this world! These tender mushrooms stuffed with cheese, herbs, and garlic are incredible. When we were testing these vegetarian stuffed mushrooms, Adam and I downed the whole pan in one sitting. They are that good. I love the simple cheese filling, but check the tips section for tips on adding bacon or sausage. Key Ingredients Mushrooms: Use white button or cremini (brown) mushrooms. These varieties are a perfect size, and the cavity is ideal for adding the stuffed mushroom filling. Onion and garlic: Our stuffed mushroom filling is made with onions, garlic, and chopped mushroom stems cooked in butter. It’s incredibly simple and very delicious. Herbs: I love fresh rosemary or thyme in this recipe, but you can use parsley or even dried herbs. I’ve included tips for all of these options in the recipe. Cheese: I use sharp white cheddar in our photos and video, but you can use whatever cheese you love! I especially love something melty. Breadcrumbs: To make this extra special, I briefly toast my breadcrumbs in a skillet before adding them to the stuffed mushrooms and baking in the oven. The head start makes the breadcrumbs extra golden and crisp. Crispy panko breadcrumbs or homemade breadcrumbs are excellent. Mushrooms: Use white button or cremini (brown) mushrooms. These varieties are a perfect size, and the cavity is ideal for adding the stuffed mushroom filling. Onion and garlic: Our stuffed mushroom filling is made with onions, garlic, and chopped mushroom stems cooked in butter. It’s incredibly simple and very delicious. Herbs: I love fresh rosemary or thyme in this recipe, but you can use parsley or even dried herbs. I’ve included tips for all of these options in the recipe. Cheese: I use sharp white cheddar in our photos and video, but you can use whatever cheese you love! I especially love something melty. Breadcrumbs: To make this extra special, I briefly toast my breadcrumbs in a skillet before adding them to the stuffed mushrooms and baking in the oven. The head start makes the breadcrumbs extra golden and crisp. Crispy panko breadcrumbs or homemade breadcrumbs are excellent. How to Make Stuffed Mushrooms I love how easy these cheese stuffed mushrooms are to put together. They are also low waste since we use the mushroom stems to make our delicious filling! To make them, you’ll start by prepping the mushrooms for stuffing. If you notice any dirt on the mushrooms, brush it off with a slightly damp paper towel. If your mushrooms are dirty, quickly rinse them under water and pat them dry. Pop out the mushroom stems, trim any harder ends, and discard them. Chop the stems into tiny bits and cook them with butter, onions, garlic, and herbs for the filling. When your filling cools down, stir in lots of shredded cheese. Toss the mushroom caps with olive oil so they don’t dry out in the oven, and then stuff them with the cheesy filling. Top the stuffed mushrooms with lightly toasted breadcrumbs, and bake in the oven until soft and the filling is melty (about 15 minutes). What to Serve with Stuffed Mushrooms Stuffed mushrooms are an easy party appetizer or a side to other dishes for a main meal. I love serving them alongside our favorite appetizers like ginger shrimp skewers, smoked salmon dip, bacon-wrapped shrimp, and crab cakes. Here are more appetizer recipes to look through. To enjoy them for a main meal, consider serving them alongside steak, roast chicken, or perfectly cooked pork chops. They can also bulk up a vegetarian meal and work nicely next to creamy grits, mac and cheese, cauliflower steaks, and vegan meatballs made with lentils. Cheese Stuffed Mushrooms PREP 10 mins COOK 15 mins TOTAL 25 mins PREP 10 mins COOK 15 mins TOTAL 25 mins This cheese stuffed mushrooms recipe is simple and easily adapts to your favorite cheeses. We love using a sharp cheddar, but mozzarella, Swiss, Gruyère cheese, or even creamier cheeses like feta, goat, and brie will all work. Of course, a combination of cheeses is a great idea, too! Makes 20 stuffed mushroom caps Watch Us Make the Recipe You Will Need 20 white button or cremini mushrooms (10 ounces) 1 tablespoon olive oil 1 tablespoon butter 1/2 cup chopped onion, half a medium onion 2 tablespoons minced garlic, 4 to 5 cloves 2 teaspoons chopped fresh rosemary or thyme 2 ounces (56g) shredded cheese like sharp cheddar, mozzarella, Swiss, or a combination 3 tablespoons breadcrumbs, try panko or homemade Salt and fresh ground black pepper 1 tablespoon chopped fresh parsley or chives for serving, optional Directions 1Preheat the oven to 375°F (190°C). 2Using a damp paper towel, brush all dirt from the mushrooms. Remove the mushroom stems. Cut away and discard the harder bits of the stems, then finely mince them. 3Add the mushroom caps to a rimmed baking sheet or sizeable oven-safe skillet that fits the mushrooms in one layer. Toss them with a tablespoon of olive oil and lightly season with fresh ground black pepper. Arrange them cavity-side-up so that they are ready to be stuffed. 4Melt the butter in a skillet over medium heat. Add the onions, chopped mushroom stems, and a pinch of salt. Cook, stirring occasionally, until the onions smell sweet and are soft, for about 5 minutes. 5Add the garlic and herbs, then cook for another minute or until the garlic is fragrant. Before the garlic begins to brown, scrape the mixture into a bowl and set it aside to cool. 6Add the breadcrumbs to the same skillet. Place it over medium-low heat, then cook, stirring, until lightly toasted, about one minute. 7Stir the cheese into the onions and garlic mixture, then divide the filling between the mushroom caps. Sprinkle the toasted breadcrumbs on top. 8Bake the mushrooms until the cheese has melted and the mushrooms have softened, 15 to 20 minutes. 9Serve with chopped fresh herbs and freshly ground black pepper on top. 1Preheat the oven to 375°F (190°C). 2Using a damp paper towel, brush all dirt from the mushrooms. Remove the mushroom stems. Cut away and discard the harder bits of the stems, then finely mince them. 3Add the mushroom caps to a rimmed baking sheet or sizeable oven-safe skillet that fits the mushrooms in one layer. Toss them with a tablespoon of olive oil and lightly season with fresh ground black pepper. Arrange them cavity-side-up so that they are ready to be stuffed. 4Melt the butter in a skillet over medium heat. Add the onions, chopped mushroom stems, and a pinch of salt. Cook, stirring occasionally, until the onions smell sweet and are soft, for about 5 minutes. 5Add the garlic and herbs, then cook for another minute or until the garlic is fragrant. Before the garlic begins to brown, scrape the mixture into a bowl and set it aside to cool. 6Add the breadcrumbs to the same skillet. Place it over medium-low heat, then cook, stirring, until lightly toasted, about one minute. 7Stir the cheese into the onions and garlic mixture, then divide the filling between the mushroom caps. Sprinkle the toasted breadcrumbs on top. 8Bake the mushrooms until the cheese has melted and the mushrooms have softened, 15 to 20 minutes. 9Serve with chopped fresh herbs and freshly ground black pepper on top. Adam and Joanne's Tips Make Ahead: You can stuff the mushrooms up to 24 hours in advance. Add them to an airtight container and keep them in the refrigerator. Bake right before serving. Freezing: You can also freeze unbaked, stuffed mushrooms for up to 3 months. Assemble them and freeze them unbaked on a baking sheet. Once frozen, transfer to an airtight freezer-safe container. Bake directly from frozen, adding a few extra minutes to the cooking time. Herbs: Parsley is excellent instead of or in addition to rosemary or thyme. Since parsley is less intense, use two tablespoons of chopped parsley. Dried herbs: Use 3/4 of a teaspoon of dried rosemary or thyme. Italian seasoning will also work. Add bacon or sausage: Cook them first, then stir them into your filling. You don’t need much. Assume 2 to 3 slices of thick-cut bacon or 1/4 cup crumbled cooked sausage. Leftover filling: You might have extra filling, so save and add it to scrambled eggs, omelets, or rice. The nutrition facts provided below are estimates. Make Ahead: You can stuff the mushrooms up to 24 hours in advance. Add them to an airtight container and keep them in the refrigerator. Bake right before serving. Freezing: You can also freeze unbaked, stuffed mushrooms for up to 3 months. Assemble them and freeze them unbaked on a baking sheet. Once frozen, transfer to an airtight freezer-safe container. Bake directly from frozen, adding a few extra minutes to the cooking time. Herbs: Parsley is excellent instead of or in addition to rosemary or thyme. Since parsley is less intense, use two tablespoons of chopped parsley. Dried herbs: Use 3/4 of a teaspoon of dried rosemary or thyme. Italian seasoning will also work. Add bacon or sausage: Cook them first, then stir them into your filling. You don’t need much. Assume 2 to 3 slices of thick-cut bacon or 1/4 cup crumbled cooked sausage. Leftover filling: You might have extra filling, so save and add it to scrambled eggs, omelets, or rice. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 1 stuffed mushroom cap / Calories 35 / Total Fat 2.4g / Saturated Fat 1g / Cholesterol 4.3mg / Sodium 29.7mg / Carbohydrate 2.3g / Dietary Fiber 0.3g / Total Sugars 0.6g / Protein 1.5g AUTHOR: Adam Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us