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–+ servings
a closeup of stuffed mushrooms and tomatoes on a cutting board

Stuffed Mushrooms Recipe

Isabel Laessig
Buttery, cheesy, herb-filled mushrooms with the perfect crunch! These portobello stuffed mushrooms are a must-have appetizer and take only 20 minutes to bake!
5 from 2 votes
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Appetizer, Main Course
Cuisine American
Servings 3
Calories 177 kcal

Equipment

  • Pan
  • Soft-bristled brush or damp paper towel

Ingredients
  

  • ¾ lb. Portobello mushrooms 3-4 caps
  • 1 clove Garlic minced
  • 2 Tablespoons Olive oil
  • ½ teaspoon Dried thyme
  • 1 Tablespoon Butter
  • Salt and pepper to taste
  • 1 Tablespoon Parmesan grated
  • 3 Tablespoons Mozzarella shredded

Instructions
 

  • Preheat the oven to 400°F, then use a damp paper towel to gently brush clean the portobello mushrooms and remove the stems. Set them aside, and mince garlic. Then oil a baking sheet and place the mushrooms on it in a single layer, with the gills facing up.
    ¾ lb. Portobello mushrooms, 1 clove Garlic
    cleaned mushroom caps on a baking dish open-side up
  • In a small mixing bowl, add the olive oil, minced garlic, thyme, salt and pepper, and mix well.
    2 Tablespoons Olive oil, ½ teaspoon Dried thyme, Salt and pepper
    a dish of oil and seasonings next to a baking pan with mushroom caps
  • Drizzle the oil mixture over the insides of each mushroom, then top each one with a thin slice of butter. Bake for 15 minutes, or until tender. While they cook, grate 1 Tablespoon of Parmesan and mix it into 3 Tablespoons of Mozzarella.
    1 Tablespoon Butter, 1 Tablespoon Parmesan, 3 Tablespoons Mozzarella
    portobello mushroom caps on a baking dish with garlic butter poured on top
  • Once the 15 minutes are up, remove the mushrooms from the oven and top each with cheese. Return the mushrooms to the oven and cook for another 5 minutes, or until the cheese is golden and melty. Remove, serve, and enjoy!
    baked stuffed mushrooms on a baking dish

Video

Notes

  • It's always a good idea to make sure mushrooms are clean before cooking them, especially if you buy organic or local mushrooms, but make sure not to wash your mushrooms with running water! Instead, brush them clean with a pastry brush or a damp paper towel. It sounds fussy, but you wouldn't believe the difference it makes. Mushrooms soak up moisture and washing them means soggy, sad mushrooms!
  • You can make this recipe with smaller mushrooms, too! Button, baby bella and cremini mushrooms are all actually just younger portobella mushrooms, and will cook up just the same. Using cremini will make them perfect for finger food, while full portobella make for a larger snack or even an entree!
  • If you're serving these as a side, the serving size is 1 mushroom per person. If it's playing the part of the entree, each person should have 2-3 mushrooms.
  • Play around with the cheese! You want a cheese that melts well, like Gruyere, Raclette, Fontina or even Bleu cheese. Choose your favorite flavor, and enjoy!

Nutrition

Serving: 1mushroom (about)Calories: 177kcalCarbohydrates: 6gProtein: 7gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 16mgSodium: 156mgPotassium: 437mgFiber: 2gSugar: 3gVitamin A: 167IUVitamin C: 0.4mgCalcium: 131mgIron: 1mg
Keyword How to Make Stuffed Mushrooms, Portobello Stuffed Mushrooms, Stuffed Mushrooms, Stuffed Mushrooms Recipe
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