Stuffed Mushrooms Recipe Wholesome Easy

About Stuffed Mushrooms Recipe

This is a simple, easy, and tasty recipe of baked mushrooms stuffed with a mixture of chopped mushroom stalks, herbs and cheese. Baked stuffed mushrooms are a quick & simple snack that does not require much cooking skills to prepare. I am sharing the method which I use at home, but note that the recipe is highly customizable based on your own tastes. Feel free to jump below for even more ideas. Also, while you can meal-prep these vegetarian stuffed mushrooms ahead of time up until the point of baking, you should serve them immediately after they come out of the oven lest they become soggy and less appetizing. These cheesy baked mushrooms are excellent eaten alone, but they’re also quite tasty when dipped in the sauce of your choice. I love them with Tomato Ketchup, Mayo Dip, Cilantro Chutney, or Mint Chutney. While we eat these stuffed mushrooms as an afternoon snack, this is a great recipe for a party. You can easily scale it up or down based on your needs, making it super simple to feed a crowd.

Ingredients & Substitutions

White Button Mushrooms – I usually reach for white button mushrooms to shoot my recipes because they are ubiquitous. Feel free to sub in cremini mushrooms (a.k.a. Baby Bellas) if you prefer. Onion – Any color of onion will work here. You can also feel free to swap in shallots or leeks if you prefer. Garlic – Fresh cloves are best for flavor, but in a pinch you can use ¼ teaspoon ground garlic powder for each garlic clove. Dried Basil & Dried Oregano – These herbs are staples in Italian cuisine. Feel free to use fresh herbs if you prefer (just double the amount you use), or use a different blend per your tastes.Cheese of Choice – Processed cheese, cream cheese, cheddar, mozzarella, parmesan, gouda, havarti… the options are pretty much endless.Fresh Herbs/Scallion Greens/Chives (Optional) – Since brown or white mushrooms and white cheese make for a bland color palate, I prefer to add some fresh chopped herbs for a pop of color and fresh flavor. Olive Oil, Salt, & Pepper – Pantry staples are all that’s left! I told you this was a simple recipe. 🙂

How To Make Stuffed Mushrooms

Prep

1. First rinse and wipe dry 400 grams white button mushrooms. Slice off a bit of the muddy part of the stalks and discard them. Then just break each stalk from the mushrooms.
2. Keep the stalks as well as the mushroom caps aside. Optionally brush some olive oil lightly and evenly on all of the mushroom caps. 3. Chop off all the stalks finely. Also chop 1 medium onion and 4 to 5 medium garlic cloves. You will need ⅓ cup chopped onions and 1 teaspoon finely chopped garlic. Pro Tip: Make short work of chopping by using a food processor.

Make Mushroom Stuffing

4. Heat ½ to 1 tablespoon olive oil in a pan. Add 1 teaspoon finely chopped garlic. 5. Sauté the garlic for a few seconds on a low heat until they are fragrant. No need to brown them. 6. Then add ⅓ cup chopped onions. 7. Begin to sauté the onions on a low to medium heat. Keep stirring often while sautéing the onions. 8. Sauté till the onions become light golden or golden. 9. Now add the finely chopped mushroom stalks. 10. Mix very well and sauté on a medium heat. The mushrooms will initially release some moisture. 11. Sauté till the mushroom mixture is dry, with all the water evaporated. 12. Then add ½ to ¾ teaspoon crushed black pepper, ½ teaspoon dried basil and ¼ teaspoon dried oregano. You can also add your choice of dried herbs or add fresh herbs. 13. Also season with salt as required. 14. Mix very well and switch off the heat. Check the taste and add more salt, black pepper, or herbs if required. At this point you can add about 2 to 3 tablespoons of breadcrumbs to the stuffing if you like. Let the mushroom stuffing become cool down enough to handle or work with.

Assemble and Bake Stuffed Mushrooms

15. Preheat your oven at 180° C/356 ° F for 15 to 20 minutes. As the oven preheats use a small spoon to place the stuffing in each mushroom cap.
16. Continue this way and use up all of the stuffing in all the mushroom caps. Fill them to the top. Note that the stuffing will vary for each mushroom as each one will be of a different size.
17. Now top up with some grated cheese. You can use processed cheese, cheddar cheese or mozzarella cheese.
18. Grease a baking tray with some olive oil. You can also use butter instead of olive oil for greasing the baking tray. Place the stuffed mushroom caps on a baking tray. Drizzle a bit of olive oil if you prefer on the stuffed mushrooms placed in the baking tray.
19. Keep the baking tray in the preheated oven. Bake at 180° C/356 ° F for 15 to 20 minutes.
20. You need to bake till the mushrooms shrink a bit in size and water starts releasing from them. The cheese will also melt and the color of the mushrooms will darken.
21. Allow to cool for a few minutes and then serve stuffed mushrooms hot as starter dish with any dip or chutney or sauce. You can garnish with some spring onion greens or chives or fresh herbs while serving. Enjoy!

Expert Tips

These cheesy vegetarian stuffed mushrooms are simple to make, but keep a few things in mind:

You can meal-prep the mushrooms up to the point of baking, then cover and keep them in the fridge for up to 1 day. Bake straight from the fridge when you’re ready to serve them.Do not serve the stuffed mushrooms after they cool down as they become too soggy and soft. Serve hot for best results.Use parchment paper for quick clean-up. Line your sheet pan with parchment, bake the mushrooms, then toss the paper in your compost. Easy, peasy!Try to use similarly sized mushrooms so they cook evenly.

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Sautéed Mushrooms Recipe Mushroom Soup Recipe (Cream of Mushroom Soup) Vegetarian Lasagna Recipe | Mushroom Spinach Lasagna Mushroom Pasta This Stuffed Mushrooms recipe from the archives, originally published in September 2015 has been updated and republished on February 2023.

title: “Stuffed Mushrooms Recipe Wholesome Easy " ShowToc: true date: “2024-10-24” author: “Brent Runion”

About Stuffed Mushrooms Recipe

This is a simple, easy, and tasty recipe of baked mushrooms stuffed with a mixture of chopped mushroom stalks, herbs and cheese. Baked stuffed mushrooms are a quick & simple snack that does not require much cooking skills to prepare. I am sharing the method which I use at home, but note that the recipe is highly customizable based on your own tastes. Feel free to jump below for even more ideas. Also, while you can meal-prep these vegetarian stuffed mushrooms ahead of time up until the point of baking, you should serve them immediately after they come out of the oven lest they become soggy and less appetizing. These cheesy baked mushrooms are excellent eaten alone, but they’re also quite tasty when dipped in the sauce of your choice. I love them with Tomato Ketchup, Mayo Dip, Cilantro Chutney, or Mint Chutney. While we eat these stuffed mushrooms as an afternoon snack, this is a great recipe for a party. You can easily scale it up or down based on your needs, making it super simple to feed a crowd.

Ingredients & Substitutions

White Button Mushrooms – I usually reach for white button mushrooms to shoot my recipes because they are ubiquitous. Feel free to sub in cremini mushrooms (a.k.a. Baby Bellas) if you prefer. Onion – Any color of onion will work here. You can also feel free to swap in shallots or leeks if you prefer. Garlic – Fresh cloves are best for flavor, but in a pinch you can use ¼ teaspoon ground garlic powder for each garlic clove. Dried Basil & Dried Oregano – These herbs are staples in Italian cuisine. Feel free to use fresh herbs if you prefer (just double the amount you use), or use a different blend per your tastes.Cheese of Choice – Processed cheese, cream cheese, cheddar, mozzarella, parmesan, gouda, havarti… the options are pretty much endless.Fresh Herbs/Scallion Greens/Chives (Optional) – Since brown or white mushrooms and white cheese make for a bland color palate, I prefer to add some fresh chopped herbs for a pop of color and fresh flavor. Olive Oil, Salt, & Pepper – Pantry staples are all that’s left! I told you this was a simple recipe. 🙂

How To Make Stuffed Mushrooms

Prep

1. First rinse and wipe dry 400 grams white button mushrooms. Slice off a bit of the muddy part of the stalks and discard them. Then just break each stalk from the mushrooms.
2. Keep the stalks as well as the mushroom caps aside. Optionally brush some olive oil lightly and evenly on all of the mushroom caps. 3. Chop off all the stalks finely. Also chop 1 medium onion and 4 to 5 medium garlic cloves. You will need ⅓ cup chopped onions and 1 teaspoon finely chopped garlic. Pro Tip: Make short work of chopping by using a food processor.

Make Mushroom Stuffing

4. Heat ½ to 1 tablespoon olive oil in a pan. Add 1 teaspoon finely chopped garlic. 5. Sauté the garlic for a few seconds on a low heat until they are fragrant. No need to brown them. 6. Then add ⅓ cup chopped onions. 7. Begin to sauté the onions on a low to medium heat. Keep stirring often while sautéing the onions. 8. Sauté till the onions become light golden or golden. 9. Now add the finely chopped mushroom stalks. 10. Mix very well and sauté on a medium heat. The mushrooms will initially release some moisture. 11. Sauté till the mushroom mixture is dry, with all the water evaporated. 12. Then add ½ to ¾ teaspoon crushed black pepper, ½ teaspoon dried basil and ¼ teaspoon dried oregano. You can also add your choice of dried herbs or add fresh herbs. 13. Also season with salt as required. 14. Mix very well and switch off the heat. Check the taste and add more salt, black pepper, or herbs if required. At this point you can add about 2 to 3 tablespoons of breadcrumbs to the stuffing if you like. Let the mushroom stuffing become cool down enough to handle or work with.

Assemble and Bake Stuffed Mushrooms

15. Preheat your oven at 180° C/356 ° F for 15 to 20 minutes. As the oven preheats use a small spoon to place the stuffing in each mushroom cap.
16. Continue this way and use up all of the stuffing in all the mushroom caps. Fill them to the top. Note that the stuffing will vary for each mushroom as each one will be of a different size.
17. Now top up with some grated cheese. You can use processed cheese, cheddar cheese or mozzarella cheese.
18. Grease a baking tray with some olive oil. You can also use butter instead of olive oil for greasing the baking tray. Place the stuffed mushroom caps on a baking tray. Drizzle a bit of olive oil if you prefer on the stuffed mushrooms placed in the baking tray.
19. Keep the baking tray in the preheated oven. Bake at 180° C/356 ° F for 15 to 20 minutes.
20. You need to bake till the mushrooms shrink a bit in size and water starts releasing from them. The cheese will also melt and the color of the mushrooms will darken.
21. Allow to cool for a few minutes and then serve stuffed mushrooms hot as starter dish with any dip or chutney or sauce. You can garnish with some spring onion greens or chives or fresh herbs while serving. Enjoy!

Expert Tips

These cheesy vegetarian stuffed mushrooms are simple to make, but keep a few things in mind:

You can meal-prep the mushrooms up to the point of baking, then cover and keep them in the fridge for up to 1 day. Bake straight from the fridge when you’re ready to serve them.Do not serve the stuffed mushrooms after they cool down as they become too soggy and soft. Serve hot for best results.Use parchment paper for quick clean-up. Line your sheet pan with parchment, bake the mushrooms, then toss the paper in your compost. Easy, peasy!Try to use similarly sized mushrooms so they cook evenly.

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Sautéed Mushrooms Recipe Mushroom Soup Recipe (Cream of Mushroom Soup) Vegetarian Lasagna Recipe | Mushroom Spinach Lasagna Mushroom Pasta This Stuffed Mushrooms recipe from the archives, originally published in September 2015 has been updated and republished on February 2023.