Easy Stuffed Mushrooms
- PREP 10min
- COOK 15min
- TOTAL 25min
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!
You Will Need
20 white button or cremini mushrooms (10 ounces)
1 tablespoon olive oil
1 tablespoon butter
½ 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.
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 ¾ 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 ¼ 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.