Cheese Stuffed Mushrooms

These Cheese-Stuffed Mushrooms are a long-time family favorite. Mushrooms are sauteed and then stuffed with Parmesan cheese, breadcrumbs, mushrooms and onions for a hearty, flavorful vegetarian appetizer that everyone will enjoy. 

Family recipes are the best, aren’t they? 

This particular recipe is one that my mom has been making for as long as I can remember. It’s hearty and flavorful. The Parmesan cheese and Italian seasoning give these stuffed mushrooms an Italian feel, but the truth is that this recipe is soooo easy to adapt and customize to taste. I give several options in the recipe notes below. But no matter what, the stuffed mushrooms are always a hit and there’s rarely any left when I entertain. Enjoy!

Recipe Notes:

• Prep Ahead: Stuffed mushrooms may be prepared in advance. Follow directions, through assembly. Refrigerate until just before serving. Bake at 350F for 15 minutes, until hot throughout, before broiling for 5-10 minutes to brown. 
• Variations: Add finely chopped bell peppers, in addition to or in lieu of onion. Switch out the cheese with another hard cheese (i.e. grated asiago cheese.) Add cooked crumbled bacon or diced pancetta to the stuffing. 

If you make this recipe, be sure to come back and let me know what you think. Or, take a photo and tag me with @booksncooks on Instagram, or #booksncooks on other social media platforms. 

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Cheese Stuffed Mushrooms

These Cheese-Stuffed Mushrooms are a long-time family favorite. Mushrooms are sauteed and then stuffed with Parmesan cheese, breadcrumbs, mushrooms and onions for a hearty, flavorful vegetarian appetizer that everyone will enjoy. 

Course Appetizer

Cuisine American

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 8 Servings

Calories 74 kcal

Author Liz

Ingredients

• 3 Tbs. unsalted butter
• 24 white button mushrooms (2-8 oz. packages)
• 1/4 c. finely chopped onion
• 6 Tbs. grated Parmesan cheese
• 3 Tbs. Italian-seasoned bread crumbs I use Italian-style
• 1/2 tsp. black pepper
• 2 Tbs. milk
• 1 Tbs. chopped fresh parsley (optional, for garnish)

Instructions

1. Preheat broiler. Line a baking sheet with parchment paper or foil and set aside.

2. Clean mushrooms and remove stems from caps. Trim tip of stem and discard. Finely chop the rest of the stem.

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

4. In same skillet, cook caps - cavity-side up- until browned and tender. Flip and cook until browned on other side. Transfer to a plate lined with paper towels to drain.

5. While mushrooms are cooking, add Parmesan cheese, bread crumbs, pepper, and milk to mushroom/onion mixture. Stir to combine. (If dry, add a teaspoon more milk. If too wet, add a teaspoon more breadcrumbs).

6. After mushrooms have been drained, arrange on the prepared baking sheet, cavities facing up. Stuff each mushroom with the prepared mixture.

7. Broil in preheated oven until browned, about 5-10 minutes. Garnish with chopped parsley, if desired. Serve immediately.

Recipe Notes

• This recipe yields about 24 mushrooms, 3 stuffed mushrooms per serving. 
• Prep Ahead: Stuffed mushrooms may be prepared in advance. Follow directions, through assembly. Refrigerate until just before serving. Bake at 350F for 15 minutes, until hot throughout, before broiling for 5-10 minutes to brown. 
• Variations: Add finely chopped bell peppers, in addition to or in lieu of onion. Switch out the cheese with another hard cheese (i.e. grated asiago cheese.) Add cooked crumbled bacon or diced pancetta to the stuffing. 

This post was updated in May 2020 with new photos, formatting and a recipe card. The recipe remains the same.