cheese stuffed mushrooms recipe

Written ByJenny Smyth Posted on
cheese stuffed mushrooms recipe
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The Best cheese stuffed mushrooms recipe

I’ve been making cheese stuffed mushrooms for years, and they’re still a crowd-pleaser in my household. This recipe is a staple for any occasion, whether it’s a family gathering or a quick weeknight dinner. The combination of melted cheese, savory herbs, and earthy mushrooms is simply irresistible.

My kids love helping me fill the mushroom caps with the cheesy mixture, and they can’t get enough of the gooey, cheesy goodness that comes out of the oven. As for me, I appreciate how easy this recipe is to make and how versatile it is – it’s perfect for serving as an appetizer or side dish at parties or family gatherings. Plus, it’s relatively healthy compared to other rich, cheesy recipes.

The best part? You can make it ahead of time and refrigerate or freeze it until you’re ready to bake them. It’s a win-win in my book!

I’ve served these at countless potlucks, game-day gatherings, and even holiday meals – they’re always a hit. And let’s be real, who doesn’t love a good excuse to use up some extra cheese on hand? I do!

The key to this recipe is using high-quality ingredients – fresh herbs like parsley and thyme add so much depth to the dish without overpowering the other flavors. Don’t skimp on the cheese either – you want it to be nice and pungent so it melts beautifully in the oven.

Cheese Stuffed Mushrooms

Cheese Stuffed Mushrooms

4.5 from 1475 votes

Juicy mushroom caps filled with a creamy, cheesy mixture and baked until golden and bubbly. These make a perfect appetizer or side dish for any gathering.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Mushrooms

16 large white mushrooms (about 1 pound), stems removed and finely chopped
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Filling

4 ounces cream cheese, softened
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1/4 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)

👨‍🍳Directions

1Preheat the oven to 375°F.
2Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
3In a small skillet over medium heat, warm the olive oil.
4Add the chopped mushroom stems and cook for 3 to 4 minutes until they release their moisture and begin to brown.
5Stir in the minced garlic and cook for 30 seconds until fragrant, then remove from heat and let cool slightly.
6In a mixing bowl, combine the softened cream cheese, mozzarella, Parmesan, cooked mushroom stems, parsley, oregano, red pepper flakes (if using), salt, and black pepper.
7Stir until the mixture is smooth and well combined.
8Arrange the mushroom caps on the prepared baking sheet with the cavity facing up.
9Fill each cap generously with the cheese mixture, mounding it slightly.
10For easier filling, use a small spoon or a piping bag.
11Bake the stuffed mushrooms for 18 to 20 minutes, until the filling is hot and bubbly and the mushrooms are tender.
12For a golden top, switch the oven to broil for the final 1 to 2 minutes, watching closely to prevent burning.
13Let cool for 5 minutes before serving.

🔧Equipment

Large baking sheet
Mixing bowl
Small skillet
Spoon or piping bag
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 22g💛Saturated Fat: 10g❤️Cholesterol: 55mg🧂Sodium: 620mg🌾Total Carbs: 10g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 18g

📝Notes

For a lighter version, use reduced-fat cream cheese and mozzarella. You can also add cooked crumbled sausage or chopped spinach to the filling for extra flavor.

Watch Video Of How Cheese Stuffed Mushrooms Works

To store leftovers, place them in an airtight container in the fridge for up to two days. For reheating, use the oven at 350 degrees for a few minutes to bring back the crispy top.

You can serve them warm as an appetizer, alongside a salad, or even as a side dish with grilled meat. These cheese stuffed mushrooms are always a good idea for any gathering because they are easy, tasty, and please just about everyone.

❓ Frequently Asked Questions About Cheese Stuffed Mushrooms

1. Can I use a different type of mushroom for this recipe?

Yes, you can use white button mushrooms or cremini mushrooms. They both work well because they are small and sturdy. Avoid large portobello caps because they will need more filling and a longer bake time.

2. How do I clean the mushrooms without getting them soggy?

Use a damp paper towel to gently wipe off any dirt. Do not rinse them under water because they will absorb moisture and become watery. Remove the stems by twisting them off carefully.

3. Can I make cheese stuffed mushrooms ahead of time?

Yes, you can prepare the filling and stuff the mushrooms up to a day ahead. Store them covered in the refrigerator and bake just before serving. This saves time when you are hosting.

4. What is the best way to reheat leftover stuffed mushrooms?

Reheat them in a 350 degree oven for about 5 to 7 minutes. This keeps the mushrooms firm and the cheese melted. Microwaving can make them rubbery and soggy.

5. Can I freeze cheese stuffed mushrooms?

I do not recommend freezing them because the texture changes once thawed. The mushrooms release water and become mushy. It is better to make them fresh or refrigerate leftovers for up to two days.

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