Stuffed Mushrooms

Warm, melty mozzarella meets tangy parmesan in these irresistible stuffed mushrooms. Imagine plump mushroom caps brimming with a savory blend of cheese, herbs, and a hint of garlic. Baked to gooey perfection, they're the ultimate crowd-pleasing appetizer or a simple, yet satisfying, vegetarian main.


  • 1 pound white mushrooms, cleaned, stems removed
  • finely diced stems from mushrooms
  • 1 Tbsp. oil
  • 1 Tbsp. butter
  • 1 small onion, finely diced
  • 1 Tbsp. minced garlic
  • 1/4 cup breadcrumbs
  • 1/2 cup shredded mozzarella cheese
  • 2 Tbsp. grated parmesan cheese
  • to taste salt and pepper
Stuffed Mushrooms
Total Time: 40 minutes


Servings: 6


Preheat oven to 375⁰F.

Toss mushroom caps with oil and set aside.

Melt butter in a large skillet over medium heat. Sauté diced mushroom stems and onions until the onions are translucent, 5–8 minutes. Stir in garlic and sauté for 1 additional minute.

Remove from heat and stir in breadcrumbs, mozzarella and parmesan cheese. Season with salt and pepper, as desired.

Stuff mushrooms caps with breadcrumb mixture. Place on a baking sheet lined with parchment paper and bake until the tops are golden, 15–20 minutes.