Cheese Stuffed Mushrooms Recipe | How To Make Stuffed Mushroom
We are sharing how to make cheese stuffed mushrooms. You can stuff just about anything into mushroom caps, but this combination of melty cheese and butter is our favorite.
You'll need
400 g button mushrooms
150 g shredded cheese
Butter
Salt
Parsley
We love using cheddar or mozzarella but processed cheese, feta or even creamier cheeses will all work. Of course, a combination of different cheeses is a great idea, too!
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Vegetarian Stuffed Mushrooms
These Vegetarian Stuffed Mushrooms are the perfect way to start your meal. The appetizer is healthy, flavorful, and so easy to make. Stuffed with onions, garlic, chopped mushroom stems, and parmesan cheese, you’ll have everyone reaching for more.
Full Recipe:
Stuffed mushrooms are the perfect finger food appetizer. They’re so easy to make and so fun to eat! These stuffed mushrooms are a classic recipe that works for parties, date night, or just as a regular weeknight side dish.
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Garlic Parmesan-Stuffed Mushrooms
Here is what you will need!
Makes 15
Ingredients
15 mushrooms
1 tablespoon canola oil
2 tablespoons chopped garlic
½ tablespoon kosher salt
½ tablespoons freshly ground black pepper
8 ounces softened cream cheese
¼ cup Italian breadcrumbs
½ cup shredded parmesan cheese, divided
2 tablespoons chopped parsley
Kosher salt
Freshly ground black pepper
Chopped parsley, to garnish
Preparation
1. Preheat oven to 350°F
2. Cut the stems off of each of the mushrooms and finely chop them, setting the mushroom caps aside for later.
3. Heat the oil in a pan over high heat. Cook the chopped stems with the garlic, salt, and pepper for about six to eight minutes, constantly stirring. Be careful not to burn the garlic. Remove from heat.
4. In a medium bowl, combine cooked stems, cream cheese, breadcrumbs, half of the parmesan, parsley, salt, and pepper, mixing until evenly combined. The mixture should be extremely thick.
5. Space out the mushroom caps evenly on a baking sheet, upside down. Spoon a generous amount of the cream cheese mixture on top of each mushroom. Top each mushroom with a sprinkle of parmesan cheese. Bake for 20 minutes.
Music:
Cruise On Home
Warner Chappell Production Music
All music provided by Audio Network and Warner Chappell Inc. Used with permission
Giada De Laurentiis' Stuffed Mushrooms | Everyday Italian | Food Network
Giada's stuffed mushrooms are sure to be a hit at your next gathering!
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
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Stuffed Mushrooms
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 35 min
Prep: 10 min
Cook: 25 min
Yield: 28 mushroomsIngredients
Deselect All
1/2 cup Italian-style dried bread crumbs
1/2 cup grated Pecorino Romano
2 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
1 tablespoon chopped fresh mint leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
28 large (2 1/2-inch-diameter) white mushrooms, stemmed
Directions
Preheat the oven to 400 degrees F.
Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.
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Giada De Laurentiis' Stuffed Mushrooms | Everyday Italian | Food Network
Pro Way to Cook Some Portobello Mushrooms
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Cooking Portobello mushrooms this way is a great alternative to a steak!! Definitely leaves the mushrooms nice and meaty.
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Stuffed Mushrooms Recipe
These easy and delicious stuffed mushrooms recipe is filled with gruyere, Spanish olives, onion and Worcestershire sauce then topped with a sprinkle of minced parsley. A classic, very tasty, appetizer you can whip up in a few minutes! I used white button mushrooms for that classic vibe but crimini work really nicely too and have even more flavor.
*This is an amazing make ahead dish. you can make stuff the mushrooms the night before, refrigerate and bake the day of.
*You can use vegan cheese for this recipe to eliminate the dairy from this vegetarian recipe..
*This appetizer also tastes amazing reheated so if there are any left overs they’ll be delicious.
*I love gruyere in this recipe but you can use any cheese you love.
Save the mushroom stems for a soup or sauté them with other veggies.
*You can change the proportions, customize the ingredients and really make them your own. Did I mention they pair perfectly with a martini? Yum.
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