Books and Cooks

Subscribe via Email

Enter your email address:

Delivered by FeedBurner

My family has been using this recipe for as long as I can remember, but, of course, I have no idea where it came from.  I tend to vary the ingredients a bit and it always comes out well and they always go quickly.  Enjoy!

Cheese Stuffed Mushrooms


  • 3 Tbs. butter
  • 2 dozen white button mushrooms
  • 1/4 c. finely chopped onion
  • 6 Tbs. grated or shredded Parmesan cheese
  • 3 Tbs. bread crumbs (I use Italian-style)
  • 1/2 tsp. pepper
  • 2 Tbs. cream or milk


1. Clean mushrooms and remove stems from caps. Chop stems finely.

2. In a skillet over low heat, melt butter. Add onions and chopped mushroStuffed Mushrooms 1-1om stems. Cook for 5 minutes, until translucent and slightly browned. With a slotted spoon, transfer to a mixing bowl and allow to cool slightly.

3. Cook caps in same skillet until browned and tender. Transfer to a plate lined with paper towels to drain.

4. Add the remaining ingredients to mushroom / onion mixture and combine. Fill caps with mixture.

5. Broil until browned.


  • Add finely chopped bell peppers, any color (in lieu or in addition to onion)
  • Mix up the cheese: Parmesan, Asiago, any hard cheese
  • Add bacon or pancetta, to the tops of caps before broiling or to onion / mushroom mixture.
Print Friendly, PDF & Email

Leave a Reply


Books n’ Cooks is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. Some links on Books n’ Cooks may be affiliate links – links books and kitchen supplies that I love and would recommend. If you click on the link and purchase, I make a very small percentage (at no additional cost to you!) which goes towards maintenance of this blog. Thanks for your support!

Sunday Supper Movement