Easy Cheese Stuffed Mushrooms
How to make quick and easy stuffed mushrooms with cheese, garlic, and sweet onion. It’s hard to eat just one of these cheesy, garlicky mushroom caps! Jump to the Easy Cheese Stuffed Mushrooms Recipe or read on to see our tips for making them.
You can stuff just about anything into mushrooms caps, but this indulgent combination of melty cheese, garlic, sweet onion, and herbs is my favorite.
If you love mushrooms as much as we do, take a look at our no-fail method for cooking mushrooms. Enjoy them as a side, add to pastas, toast, eggs and more.
Best Tips for Making Stuffed Mushrooms
When we were testing these little guys, Adam and I downed the whole pan in one sitting. Thanks to lots of garlic and fresh herbs, they are loaded with flavor.
When it comes to stuffed mushrooms, there are a few things to keep in mind:
- Use white button or cremini (brown) mushrooms. These varieties are a perfect size, and the cavity is perfect for adding the stuffed mushroom filling.
- If you notice any dirt on the mushrooms, use a slightly damp paper towel to brush it off. Don’t submerge them in water or rinse them. Mushrooms act like a sponge so water will be absorbed, which causes the final cooked mushrooms to be squeaky instead of flavorful and browned.
- Use a rimmed baking sheet or wide skillet when roasting the mushroom caps. This way, any liquid released by the mushrooms or filling stays in the pan.
- We use two tablespoons of minced garlic, which is a lot. If you LOVE garlic, add a bit more to the filling.
- Use your favorite cheese. In our photos, we used extra sharp cheddar. It’s flavorful and melts nicely, but other cheeses work well, too. Try Swiss or Gruyere, brie, feta, goat cheese or a combination of cheeses. The options are endless.
- Add some bacon or sausage. Cook them first then stir into your filling.
Just before baking the mushrooms, we sprinkle toasted breadcrumbs on top of the stuffed mushroom caps. I love the extra crunch this adds, but if you don’t have them on hand or stay away from bread or carbs, you can leave them out.
The mushrooms bake for 15 to 20 minutes — look for the mushrooms to soften slightly and the cheese to be melted. When they are done, serve them with a sprinkling of fresh herbs on top.
If you loved these mushrooms, take a look at more easy appetizers to serve alongside them:
- How to make easy bacon-wrapped, cheesy jalapeño poppers in the oven or on the grill.
- Make mini stuffed sweet peppers filled with cheese and bacon then topped with breadcrumbs.
- These goat cheese stuffed chicken meatballs are utterly delicious. We use ground chicken, but pork, beef or turkey all work.
- This crostini with sauteed mushrooms, mascarpone cheese, and truffle salt might be my favorite way to eat mushrooms.
Easy Cheese Stuffed Mushrooms
These cheese and garlic stuffed mushrooms are simple to put together and easy to adapt to your favorite cheeses. We love using a sharp cheddar, but mozzarella, Swiss, Gruyere cheese or even creamier cheeses like feta, goat or brie will all work. A combination of cheeses is a great idea, too!
You Will Need
20 white button or cremini mushrooms (about 10 ounces)
1 tablespoon olive oil
1 tablespoon butter
1/2 cup chopped onion (half medium onion)
2 tablespoons minced garlic (4 to 5 cloves)
2 teaspoons chopped fresh rosemary or thyme, see notes for parsley
2 ounces shredded cheese like sharp cheddar, mozzarella, Swiss or a combination
3 tablespoons breadcrumbs (use panko or regular breadcrumbs)
Salt and fresh ground black pepper
1 tablespoon chopped fresh parsley or chives for serving, optional
Heat oven to 375 degrees F.
Using a damp paper towel, brush all dirt from mushrooms. Remove the mushroom stems. Cut away and discard any hard bits of the stems then finely mince them.
Add the mushroom caps to a rimmed baking sheet or large 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.
Melt butter in a skillet over medium heat. Add the onions and chopped mushroom stalks, and a pinch of salt. Cook, occasionally stirring, until the onions smell sweet and are soft, about 5 minutes. Add the garlic and herbs, then cook, stirring, for 2 minutes. Scrape mixture into a bowl and set aside to cool.
Add the breadcrumbs to the same skillet that the onions and mushrooms were cooked in. Place them over medium-low heat, and then cook, stirring, until they are lightly toasted; about one minute.
Stir the cheese into the onions and garlic mixture then divide the filling between the mushroom caps. Sprinkle the toasted breadcrumbs on top. Bake the mushrooms until the cheese has melted and the mushrooms have softened; 15 to 20 minutes. Serve with chopped fresh herbs and a bit of fresh ground black pepper on top.
Adam and Joanne's Tips
- Parsley is excellent instead of or in addition to the rosemary or thyme. Since parsley is less pungent, use two tablespoons of chopped parsley.
- To use dried herbs instead of fresh, use 3/4 of a teaspoon of dried rosemary or thyme. Italian seasoning will also work.
- Add any leftover filling to scrambled eggs, omelets, mashed potatoes or rice.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
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