Easy Cheese Stuffed Mushrooms
- PREP 10min
- COOK 15min
- TOTAL 25min
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!
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.
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