Ingredients

20 white button or cremini mushrooms (10 ounces)

1 tablespoon olive oil

1 tablespoon butter

1/2 cup chopped onion (about half a medium onion)

2 tablespoons minced garlic (4 to 5 cloves)

2 teaspoons chopped fresh rosemary or thyme

2 ounces (56g) shredded cheese (sharp cheddar, mozzarella, Swiss, or a combination)

3 tablespoons breadcrumbs (panko or homemade)

Salt and fresh ground black pepper

1 tablespoon chopped fresh parsley or chives for serving (optional)

Instructions

Step 1: Preheat the oven to 375°F (190°C). Using a damp paper towel, clean the mushrooms and remove the stems. Discard the tougher parts of the stems and finely mince the remaining soft parts.

Step 2: Place the mushroom caps on a rimmed baking sheet or oven-safe skillet in a single layer. Toss with olive oil and season lightly with black pepper. Arrange them cavity-side up to prepare for stuffing.

Step 3: Melt the butter in a skillet over medium heat. Add chopped onions, minced mushroom stems, and a pinch of salt. Cook, stirring occasionally, until the onions are soft and fragrant, about 5 minutes.

Step 4: Add the minced garlic and herbs to the skillet and cook for another minute until fragrant. Remove from heat and transfer the mixture to a bowl to cool slightly.

Step 5: In the same skillet, toast the breadcrumbs over medium-low heat, stirring constantly, until lightly browned, about one minute.

Step 6: Stir the shredded cheese into the cooled onion mixture. Spoon the filling evenly into each mushroom cap, then sprinkle the toasted breadcrumbs on top.

Step 7: Bake the stuffed mushrooms for 15 to 20 minutes until the cheese melts and mushrooms soften.

Step 8: Remove from the oven and serve topped with chopped fresh herbs and additional black pepper, if desired.

Tips & Variations

Try using different fresh herbs like basil or oregano to change the flavor profile.

Swap the cheese for a vegan alternative to make this recipe dairy-free.

Use gluten-free breadcrumbs to accommodate gluten sensitivities.

Add finely chopped cooked bacon or sausage to the filling for extra richness.

FAQs

Can I prepare stuffed mushrooms ahead of time?

Yes, you can prepare the filling and clean the mushrooms in advance. Assemble the stuffed mushrooms just before baking to maintain freshness and prevent sogginess.

What kind of mushrooms work best for stuffing?

White button and cremini mushrooms are ideal because their size and shape hold the filling well and they have a mild flavor that complements the stuffing.