ContinentalAppetizer
Classic Stuffed Mushrooms
Baked button mushroom caps stuffed with a garlicky, cheesy filling (an easy appetizer), oven-ready in 35 minutes.
20 min
Prep time
18 min
Cook time
38 min
Total time
4
Servings
Ingredients
- 500g large button mushroom (or portobello for extra-large stuffed mushrooms), stems removed and reserved
- 2 tbsp butter or oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 cup breadcrumbs
- 1/2 cup grated cheese (cheddar or mozzarella)
- 2 tbsp cream cheese or hung curd
- 2 tbsp chopped parsley or coriander
- 1/2 tsp chilli flakes (optional)
- Salt and pepper to taste
- Olive oil, for drizzling
Instructions
- Preheat the oven to 200°C (390°F). Line a baking tray with foil or parchment.
- Finely chop the reserved mushroom stems.
- Heat butter in a pan and sauté the onion until soft, about 3 minutes. Add garlic and chopped stems, and cook for another 3–4 minutes until the moisture cooks off.
- Remove from heat and mix in breadcrumbs, half the cheese, cream cheese, herbs, chilli flakes, salt and pepper.
- Arrange the mushroom caps on the tray, gill-side up. Season lightly with salt and drizzle with a little olive oil.
- Spoon the filling generously into each cap, mounding it slightly. Top with the remaining cheese.
- Bake for 15–18 minutes until the mushrooms are tender and the tops are golden.
- Rest for 2–3 minutes before serving: the filling stays extremely hot straight out of the oven.
Tips
- For large stuffed mushrooms, use portobello caps (mature button mushroom) instead; they hold more filling and need closer to 20 minutes in the oven.
- Scoop out a bit of the cap's centre with a spoon on larger mushrooms to make room for more filling.
- Don't skip drying the caps with a paper towel before filling: excess surface moisture makes the filling slide off.