My friends and family go wild for these cheese stuffed mushrooms. The recipe is so easy to make, and the flavors are out of this world! These tender mushrooms stuffed with cheese, herbs, and garlic are incredible.
When we were testing these vegetarian stuffed mushrooms, Adam and I downed the whole pan in one sitting. They are that good.
I love the simple cheese filling, but check the tips section for tips on adding bacon or sausage.
Key Ingredients
- Mushrooms: Use white button or cremini (brown) mushrooms. These varieties are a perfect size, and the cavity is ideal for adding the stuffed mushroom filling.
- Onion and garlic: Our stuffed mushroom filling is made with onions, garlic, and chopped mushroom stems cooked in butter. It’s incredibly simple and very delicious.
- Herbs: I love fresh rosemary or thyme in this recipe, but you can use parsley or even dried herbs. I’ve included tips for all of these options in the recipe.
- Cheese: I use sharp white cheddar in our photos and video, but you can use whatever cheese you love! I especially love something melty.
- Breadcrumbs: To make this extra special, I briefly toast my breadcrumbs in a skillet before adding them to the stuffed mushrooms and baking in the oven. The head start makes the breadcrumbs extra golden and crisp. Crispy panko breadcrumbs or homemade breadcrumbs are excellent.
How to Make Stuffed Mushrooms
I love how easy these cheese stuffed mushrooms are to put together. They are also low waste since we use the mushroom stems to make our delicious filling!
To make them, you’ll start by prepping the mushrooms for stuffing. If you notice any dirt on the mushrooms, brush it off with a slightly damp paper towel. If your mushrooms are dirty, quickly rinse them under water and pat them dry.
Pop out the mushroom stems, trim any harder ends, and discard them. Chop the stems into tiny bits and cook them with butter, onions, garlic, and herbs for the filling. When your filling cools down, stir in lots of shredded cheese.
Toss the mushroom caps with olive oil so they don’t dry out in the oven, and then stuff them with the cheesy filling.
Top the stuffed mushrooms with lightly toasted breadcrumbs, and bake in the oven until soft and the filling is melty (about 15 minutes).
Make Ahead Stuffed Mushrooms
You can stuff the mushrooms up to 24 hours in advance. Add them to an airtight container and keep them in the refrigerator. Bake right before serving.
You can also freeze unbaked, stuffed mushrooms for up to 3 months. Assemble them and freeze them unbaked on a baking sheet. Once frozen, transfer to an airtight freezer-safe container. Bake directly from frozen, adding a few extra minutes to the cooking time.
What to Serve with Stuffed Mushrooms
Stuffed mushrooms are an easy party appetizer or a side to other dishes for a main meal. I love serving them alongside our favorite appetizers like ginger shrimp skewers, smoked salmon dip, bacon-wrapped shrimp, and crab cakes. Here are more appetizer recipes to look through.
To enjoy them for a main meal, consider serving them alongside steak, roast chicken, or perfectly cooked pork chops. They can also bulk up a vegetarian meal and work nicely next to creamy grits, mac and cheese, cauliflower steaks, and vegan meatballs made with lentils.
Cheese Stuffed Mushrooms
- PREP
- COOK
- TOTAL
This cheese stuffed mushrooms recipe is simple and easily adapts to your favorite cheeses. We love using a sharp cheddar, but mozzarella, Swiss, Gruyère cheese, or even creamier cheeses like feta, goat, and brie will all work. Of course, a combination of cheeses is a great idea, too!
Watch Us Make the Recipe
You Will Need
20 white button or cremini mushrooms (10 ounces)
1 tablespoon olive oil
1 tablespoon butter
1/2 cup chopped onion, half a medium onion
2 tablespoons minced garlic, 4 to 5 cloves
2 teaspoons chopped fresh rosemary or thyme
2 ounces (56g) shredded cheese like sharp cheddar, mozzarella, Swiss, or a combination
3 tablespoons breadcrumbs, try panko or homemade
Salt and fresh ground black pepper
1 tablespoon chopped fresh parsley or chives for serving, optional
Directions
1Preheat the oven to 375°F (190°C).
2Using a damp paper towel, brush all dirt from the mushrooms. Remove the mushroom stems. Cut away and discard the harder bits of the stems, then finely mince them.
3Add the mushroom caps to a rimmed baking sheet or sizeable oven-safe skillet that fits the mushrooms in one layer. Toss them with a tablespoon of olive oil and lightly season with fresh ground black pepper. Arrange them cavity-side-up so that they are ready to be stuffed.
4Melt the butter in a skillet over medium heat. Add the onions, chopped mushroom stems, and a pinch of salt. Cook, stirring occasionally, until the onions smell sweet and are soft, for about 5 minutes.
5Add the garlic and herbs, then cook for another minute or until the garlic is fragrant. Before the garlic begins to brown, scrape the mixture into a bowl and set it aside to cool.
6Add the breadcrumbs to the same skillet. Place it over medium-low heat, then cook, stirring, until lightly toasted, about one minute.
7Stir the cheese into the onions and garlic mixture, then divide the filling between the mushroom caps. Sprinkle the toasted breadcrumbs on top.
8Bake the mushrooms until the cheese has melted and the mushrooms have softened, 15 to 20 minutes.
9Serve with chopped fresh herbs and freshly ground black pepper on top.
Adam and Joanne's Tips
- Herbs: Parsley is excellent instead of or in addition to rosemary or thyme. Since parsley is less intense, use two tablespoons of chopped parsley.
- Dried herbs: Use 3/4 of a teaspoon of dried rosemary or thyme. Italian seasoning will also work.
- Add bacon or sausage: Cook them first, then stir them into your filling. You don’t need much. Assume 2 to 3 slices of thick-cut bacon or 1/4 cup crumbled cooked sausage.
- Leftover filling: You might have extra filling, so save and add it to scrambled eggs, omelets, or rice.
- The nutrition facts provided below are estimates.
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This recipe sound delicious . I’m going to try it tomorrow for breakfast by adding an egg with all the spices on top. I hope it’s going to work!
Nice teaching
I made these cheese stuffed mushrooms as a side for seared ahi tuna steaks. Absolutely delicious!!! Will make again.
This is an excellent recipe. So tasty. Everyone enjoyed it. Thank you.
The taste of these mushrooms is phenominal!! I used Swiss and monterrey jack cheese and a bit of cream cheese and scallions… lots of garlic was the high note… I cooked them in my air fryer for 12 minutes on 380…They were a hit…Thank you for sharing
Excellent recipe……. I did modify it just a bit and added 1/4 tsp minced garlic to the onions and stems. And instead of cooking in the oven I put them on my smoker (applewood smoke) and cooked at same temperature and time. This is great as is however you can modify to your own taste.
Hi there, We are sorry that this recipe didn’t hit the spot. Thanks for trying it. Maybe next time, you can try a different cheese since that is a large part of the flavor. We love using a sharp cheese like sharp white cheddar, but a creamier cheese like Gruyere would be lovely.
Looks delicious.
Thanks! We hope that you try them.
I’ve made this 2 times and I absolutely love it. I’m currently pregnant and since I made it the first time I’ve started craving this. This recipe is yummy and delicious. I’m glad I found this recipe!!!
That’s wonderful to read, Tamika! Thank you for coming back and reviewing the recipe.
Made these tonight w Gruyere and they turned out great! I added some sherry cooking wine to the onion mixture. So good!
Hi Jennifer, We love your addition of sherry to the onion mixture. We might need to try that ourselves the next time we make these mushrooms.
Thanks for the recipe! I didn’t bother to toast the breadcrumbs and it all still came up fine after going in the oven. In contrast to the other review I think the breadcrumbs are a keeper as they add texture. Really tasty and easy starter.
Hi Katy, We agree, the breadcrumbs add a nice crunch. We are thrilled that you enjoy the recipe.
I`ve made a number of your recipes,everyone was great.Tonight I`ll try easy cheese stuffed mushroom.
I’ve not made the stuffed mushrooms yet but I’m going too they sound and look delicious thank you for inspiration
made these mushrooms and they were delicious! Worked out perfect for a lite appetizer! Will try different combos!
These were lovely! Thanks for the recipe would definitely make again
Hi there! Thanks so much for coming back and reviewing. We are so happy that you enjoyed the recipe.
I made these tonight as a side dish for garlicky shrimp and broccoli, and my family loved them. I was a little pressed for time so I only left them in the oven for about 10-12 minutes. Despite the short baking time they were still delicious, a little bit more firm then I guess they would have been if baked longer but still soft enough to be enjoyable. I will definitely be making these again!
What a lovely combination! I usually think of these as an appetizer, but I love your idea to use them as a side. Trying that soon, for sure!