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:
Easy Cheese Stuffed Mushrooms
- PREP
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
