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Herb & Cheese Stuffed Mushrooms
20 minutes cook
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Ingredients
  • White button mushrooms or cremini mushrooms
  • 1 tablespoon olive oil
  • Salt, to taste
  • Black pepper, to taste
  • 1/2 cup sweet onion, chopped
  • 2 tablespoons garlic, chopped (about 4–5 cloves)
  • About 2 teaspoons fresh rosemary, chopped
  • 1 tablespoon butter
  • 3 tablespoons breadcrumbs
  • 2 oz sharp white cheddar, grated
  • Fresh chives
Steps
Step 1 of 19
Step 1

Clean the mushrooms and remove the stems, reserving the stems for the filling.

1. Clean the mushrooms and remove the stems, reserving the stems for the filling.
2. Place the mushroom caps in a bowl and toss with 1 tablespoon olive oil, salt, and black pepper.
3. Arrange the mushroom caps on a baking sheet or in an oven-safe skillet.
4. Trim any tough ends from the mushroom stems and roughly chop the remaining stems.
5. Chop the onion, garlic, and rosemary.
6. Melt 1 tablespoon butter in a skillet over medium heat.
7. Add the chopped mushroom stems, onion, and a pinch of salt.
8. Cook until the onion is soft and fragrant.
9. Add the garlic and rosemary and cook for about 1 minute.
10. Transfer the mushroom mixture to a bowl.
11. Add the breadcrumbs to the same skillet.
12. Reduce the heat to medium-low and toast the breadcrumbs in the remaining butter until lightly golden.
13. Transfer the toasted breadcrumbs to a separate bowl.
14. Stir the grated cheddar into the mushroom and onion mixture.
15. Season the filling with salt and black pepper.
16. Spoon the filling into the mushroom caps, pressing it gently into each cavity.
17. Sprinkle the toasted breadcrumbs over the tops.
18. Bake at 375°F until the mushrooms are tender and the cheese is melted.
19. Garnish with fresh chives if desired and serve warm.
Media

Mushroom caps are filled with sautéed stems, sweet onion, garlic, rosemary, and sharp white cheddar, then topped with toasted breadcrumbs. Baked until tender and melty, they make an easy appetizer for parties, holidays, or dinner.

Recipe Details
Category Easy Appetizer
Cook 20 minutes
Description

These stuffed mushrooms make use of the whole mushroom by chopping the stems into a savory filling with sweet onion, garlic, and fresh rosemary. Sharp white cheddar melts into the mixture, while buttery toasted breadcrumbs provide a contrasting crisp topping. The caps are lightly seasoned, filled, and baked until tender and the cheese is melted. A sprinkle of chives adds a fresh finish. Serve them warm as a party appetizer, holiday starter, or flavorful side alongside dinner.