Is there anything more luxurious than an appetizer of cheesy, stuffed button mushrooms? The delicious mushrooms are always a hit at dinner parties and New Year's Eve celebrations. This recipe is easy and has make-ahead options.
Ingredients
- button mushrooms - scrubbed clean
- butter
- yellow onion - yellow onions are great for cooking applications
- garlic clove
- dried herbs - I recommend thyme and oregano
- Parmesan cheese - grated
- thyme stems - these are an optional garnish
How to Make Them
We have good news for you: stuffed mushrooms are actually far easier to make than you probably realize! With this recipe, it’s as easy as chopping your ingredients, sautéing the filling, stuffing the mushroom caps, and letting them bake until the cheese is melted and golden.
Step 1
Preheat oven to 375°F. Separate the stems from the mushroom caps. Dice the stems.
Step 2
Heat the butter in a small frying pan over medium-low heat. Add the onions to the pan and fry until soft and golden brown (about 15 minutes). Add the diced mushroom stems and cook for 4 minutes, stirring often.
Step 3
Stir in the garlic and herbs. Cook for 1 minute. Remove from heat and season with salt and pepper, to taste.
Step 4
Fill each mushroom with the stuffing and place them on a baking sheet.
Step 5
Sprinkle grated Parmesan cheese over each mushroom.
Step 6
Bake for 20-25 minutes or until the cheese browns a little. Allow to cool for 5 minutes or so before serving. Garnish with fresh thyme.
Make Ahead Instructions
In the Fridge. You can stuff the mushrooms and store them in the fridge (before baking) 1 day in advance. Make sure they are covered well. When it's time to serve, you can take them out of the fridge, pop them onto a baking sheet and into the oven.
In the Freezer. You can freeze stuffed mushrooms before baking for up to 3 months. First, freeze them separately on a baking sheet and then transfer to an airtight container or freezer bag and back into the freezer. You can bake them from frozen, but keep in mind they will need a little more cooking time.
Storage & Reheating
- Store leftover cooked mushrooms in an airtight container in the fridge for up to 4 days.
- Reheat in the oven to avoid sogginess.
There you have it: delectable, crispy stuffed button mushrooms made quick and simple, and who doesn’t love that? Let me know what you thought in the comments!
📋Recipe
Stuffed Button Mushrooms
Ingredients
- 24 button mushrooms - scrubbed clean
- 2 tablespoons butter
- 1 yellow onion - diced finely
- 1 garlic clove - minced
- 1 teaspoon dried herbs - recommended: thyme and oregano
- ¼ cup Parmesan cheese - grated
- thyme stems - to decorate
- salt and pepper - to taste
Instructions
- Preheat oven to 375°F. Separate the stems from the mushroom caps. Dice the stems.24 button mushrooms
- Heat the butter in a small frying pan over medium-low heat. Add the onions to the pan and fry until soft and golden brown (about 15 minutes). Add the diced mushroom stems and cook for 4 minutes, stirring often.2 tablespoons butter, 1 yellow onion
- Stir in the garlic and herbs. Cook for 1 minute. Remove from heat and season with salt and pepper, to taste.1 garlic clove, 1 teaspoon dried herbs
- Fill each mushroom with the stuffing and place them on a baking sheet.
- Sprinkle grated Parmesan cheese over each mushroom.¼ cup Parmesan cheese
- Bake for 20-25 minutes or until the cheese browns a little. Allow to cool for 5 minutes or so before serving. Garnish with fresh thyme.
Notes
- Store leftover cooked mushrooms in an airtight container in the fridge for up to 4 days.
- Reheat in the oven to avoid sogginess.
- Make ahead instructions:
- You can stuff the mushrooms and store them in the fridge (before baking) 1 day in advance. Make sure they are covered well. When it's time to serve, you can take them out of the fridge, pop them onto a baking sheet and into the oven.
- You can freeze stuffed mushrooms before baking for up to 3 months. First, freeze them separately on a baking sheet and then transfer to an airtight container or freezer bag and back into the freezer. You can bake them from frozen, but keep in mind they will need a little more cooking time.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Hungry for more? Try Pumpkin Cream Soup with Orange & Drizzled Yogurt Dressing
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