Easy Cheese Stuffed Mushrooms
We love these 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 Cheese Stuffed Mushrooms Recipe
We are sharing how we make stuffed mushrooms. You can stuff just about anything into mushroom 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 pasta, toast, eggs, and more.
Best Tips for Stuffed Mushrooms
When we were testing these vegetarian stuffed mushrooms, 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 ideal for adding the stuffed mushroom filling.
- If you notice any dirt on the mushrooms, use a slightly damp paper towel to brush it off. If your mushrooms are unusually dirty, quickly rinse them under water then pat them very dry.
- 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 them 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 — Take them out when the mushrooms soften slightly, and the cheese melts. Serve the mushrooms with a few fresh herbs on top. I use chives in the recipe video.
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 sautéed mushrooms, mascarpone cheese, and truffle salt might be my favorite way to eat mushrooms.
Easy Cheese Stuffed Mushrooms
- PREP
These cheese and garlic stuffed mushrooms are simple to put together and easily adapt to your favorite cheeses. We love using a sharp cheddar, but mozzarella, Swiss, Gruyere 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 (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
Directions
Heat oven to 375° degrees Fahrenheit.
Using a damp paper towel, brush all dirt from the 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 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.
Melt butter in a skillet over medium heat. Add the onions, 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 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.
Add the breadcrumbs to the same skillet. Place it 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 freshly 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
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Looks delicious.
Thanks! We hope that you try them.
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!!!
That’s wonderful to read, Tamika! Thank you for coming back and reviewing the recipe.
Made these tonight w Gruyere and they turned out great! I added some sherry cooking wine to the onion mixture. So good!
Hi Jennifer, We love your addition of sherry to the onion mixture. We might need to try that ourselves the next time we make these mushrooms.
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.
Hi Katy, We agree, the breadcrumbs add a nice crunch. We are thrilled that you enjoy the recipe.
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 .
Hi there, We are sorry that this recipe didn’t hit the spot. Thanks for trying it. Maybe next time, you can try a different cheese since that is a large part of the flavor. We love using a sharp cheese like sharp white cheddar, but a creamier cheese like Gruyere would be lovely.
I`ve made a number of your recipes,everyone was great.Tonight I`ll try easy cheese stuffed mushroom.
I’ve not made the stuffed mushrooms yet but I’m going too they sound and look delicious thank you for inspiration
These were lovely! Thanks for the recipe would definitely make again
Hi there! Thanks so much for coming back and reviewing. We are so happy that you enjoyed the recipe.
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!
What a lovely combination! I usually think of these as an appetizer, but I love your idea to use them as a side. Trying that soon, for sure!