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.

Easy Cheese Stuffed Mushrooms Recipe

You can stuff just about anything into mushrooms caps, but this indulgent combination of melty cheese, garlic, sweet onion, and herbs is my favorite.

No-Fail Method for How to Cook MushroomsIf 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.

How to Make the Best Stuffed Mushrooms with Cheese and Garlic

When it comes to stuffed mushrooms, there are a few things to keep in mind:

  1. Use white button or cremini (brown) mushrooms. These varieties are a perfect size, and the cavity is perfect for adding the stuffed mushroom filling.
  2. 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.
  3. 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.
  4. We use two tablespoons of minced garlic, which is a lot. If you LOVE garlic, add a bit more to the filling.
  5. 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.
  6. Add some bacon or sausage. Cook them first then stir into your filling.
How to Make the Best Stuffed Mushrooms with Cheese and Garlic

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.

Easy Cheese Stuffed Mushrooms

If you loved these mushrooms, take a look at more easy appetizers to serve alongside them:

Easy Cheese Stuffed Mushrooms

  • PREP
  • COOK

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!

Makes 20 stuffed mushroom caps

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.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

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 and Joanne Gallagher

Subscribe to Our Newsletter

Subscribe to our newsletter with easy, delicious, and fresh recipes and receive our eCookbook with 16 of our most loved recipes for free! Click Go to signup for free!

9 comments… Leave a Comment
  • Tamika February 16, 2022, 12:45 am

    I’ve made this 2 times and I absolutely love it. I’m currently pregnant and since I made it the first time I’ve started craving this. This recipe is yummy and delicious. I’m glad I found this recipe!!!

  • Jennifer February 14, 2022, 12:11 am

    Made these tonight w Gruyere and they turned out great! I added some sherry cooking wine to the onion mixture. So good!

  • Katy June 23, 2021, 2:14 am

    Thanks for the recipe! I didn’t bother to toast the breadcrumbs and it all still came up fine after going in the oven. In contrast to the other review I think the breadcrumbs are a keeper as they add texture. Really tasty and easy starter.

  • AAA May 30, 2021, 2:54 am

    Made exactly as written. No changes to the recipe (I hate when people make changes then rate based on their changes. It gives a false review of the actual recipe). These were good but, honestly, I think the bread crumbs should have been left out. They just didn’t seem to go with the mushrooms. We didn’t enjoy them that much because the flavors just didnt go with each other. Otherwise it was a simple recipe, easy to make .

  • Donna Galbraith March 13, 2021, 3:34 pm

    I`ve made a number of your recipes,everyone was great.Tonight I`ll try easy cheese stuffed mushroom.

  • Lisa January 19, 2021, 12:42 am

    I’ve not made the stuffed mushrooms yet but I’m going too they sound and look delicious thank you for inspiration

  • HT December 27, 2020, 9:47 am

    These were lovely! Thanks for the recipe would definitely make again

  • Janelle May 18, 2020, 11:44 pm

    I made these tonight as a side dish for garlicky shrimp and broccoli, and my family loved them. I was a little pressed for time so I only left them in the oven for about 10-12 minutes. Despite the short baking time they were still delicious, a little bit more firm then I guess they would have been if baked longer but still soft enough to be enjoyable. I will definitely be making these again!

  • Diksha Katariya April 15, 2019, 11:32 am

    Hi very nice cookies recipe


Leave a Comment/Review

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Guidelines. You must be at least 16 years old to post a comment. All comments are governed by our Privacy Policy & Terms.

* Required fields (Email address will not be published)

Did you make it? How was it?:


Previous Post: Next Post: