Easy Stuffed Mushrooms
These cheesy stuffed mushrooms are a delicious appetizer or simple side dish. Stuffed with mozzarella, gruyere, sautéed mushrooms and onions, these are guaranteed to be a crowd pleaser.
Ingredients Needed
- Mushrooms. Any mushroom of your choice will work. Use smaller white button mushrooms, Cremini mushrooms or baby Bella mushrooms for appetizers. Portobello mushrooms are delicious as a side dish.
- Onion.
- Fresh garlic cloves.
- Cheese. I used mozzarella cheese and Gruyere. Parmesan cheese, Cheddar, Swiss cheese or Monterey Jack will all be delicious.
- Herbs: I used sage and parsley. Rosemary, thyme and oregano are all delicious with mushrooms.
- Breadcrumbs. I used fresh breadcrumbs made from leftover bread but any breadcrumbs will work. Panko bread crumbs, Italian, etc.
How to make stuffed mushrooms
Wipe the mushrooms clean with damp paper towels. Remove the mushroom stems and finely chop with the onion and garlic. Sauté the chopped mushrooms, onion and garlic in a large pan set over medium heat with a tablespoon of olive oil until softened. Transfer the mixture to a medium bowl then add half of the breadcrumbs, the cheese and herbs. Season to taste with salt and black pepper. Place the mushroom caps in a suitable baking dish, baking sheet or large skillet. Drizzle with olive oil and season with salt. Stuff the mushrooms with the cheese mixture and top with more breadcrumbs. Bake in a hot oven until crisp and golden then serve.
Can I make this in the air fryer?
Yes! These mushrooms are delicious cooked in the air fryer. Place the stuffed mushrooms in the air fryer basket then drizzle with a little olive oil and air fry at 400°F/200°C for 8-10 minutes until crisp and golden.
Can I make this ahead?
The mushrooms can be stuffed then covered and kept in the refrigerator for up to 24 hours before baking. Leftovers can be kept in an airtight container in the fridge for up to 3 days.
FAQ
Stuffed mushrooms are a delicious vegetarian appetizer. We also love them as a side dish and they are great to take to a potluck or to serve as part of your Thanksgiving or Christmas spread. They work well with other traditional side dishes like roast potatoes, maple glazed carrots and sautéed green beans.
By adding some breadcrumbs to the stuffing, it adds a bit of stability to the stuffed mushrooms and they also act as a little sponge, absorbing some of the excess liquid.
I never recommend washing mushrooms as they will absorb too much liquid. Wiping them down with paper towels or a soft mushroom cleaning brush will clean them sufficiently.
Mushroom Recipes
- Easy creamy mushroom chicken
- Creamy Baked Risotto with Garlic Butter Mushrooms
- Crumbed Air Fried Mushrooms
- Creamy mushroom sauce
- Creamy Garlic Parmesan Sautéed Mushrooms
Easy stuffed mushrooms
Ingredients
- 2 lb (1kg) mushrooms
- 1 onion finely chopped
- 6 garlic cloves crushed
- 2 cups shredded cheese / grated cheese I used mozzarella and gruyere.
- 1 cup breadcrumbs
- 2 tsp dried sage
- 1 tbsp chopped parsley
- salt and black pepper to taste
- ½ cup breadcrumbs for topping
- olive oil
Instructions
- Preheat the oven to 200°C/400°F.
- Wipe the mushrooms clean with damp paper towels.
- Remove the mushroom stems and finely chop with the onion and garlic.
- Sauté the chopped mushrooms, onion and garlic in a large pan set over medium heat with a tablespoon of olive oil until softened.
- Transfer the mixture to a medium bowl then add half of the breadcrumbs, the cheese and herbs.
- Season to taste with salt and black pepper.
- Place the mushroom caps in a suitable baking dish, baking sheet or large skillet. Drizzle with olive oil and season with salt.
- Stuff the mushrooms with the cheese mixture and top with more breadcrumbs.
- Bake in a hot oven until crisp and golden then serve.
How I keep mushrooms from becoming watery: Roast the unstuffed mushroom caps, upside down, on a baking sheet for 20 minutes at 325 degrees. Turn caps right-side up and let cool. As they cool, caps will give off liquid; add this flavorful liquor to the stuffing mix. Finished stuffed mushrooms will be moust but not watery!