Stuffed Button Mushrooms

5 from 6 votes

This recipe for stuffed button mushrooms is easy and mouth watering! They are baked until the cheese is perfectly melted and golden.

Prep Time15

Cook Time40

Total Time55

Course: Appetizer

Cuisine: American

Diet: Vegetarian

Servings: mushrooms

Calories: 26kcal

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.

Clean Gently: Wipe mushrooms with a paper towel to clean them. Avoid soaking them in water, because they can absorb moisture and you don't want them steaming in the oven.
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:
- 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.
- 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.