Best 12 Cheesy Mushroom Stuffing Recipes

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Are you ready to embark on a culinary journey that will take your taste buds to a new level of satisfaction? In this article, we will guide you through the world of cheesy mushroom stuffing, a dish that combines the savory flavors of mushrooms with the rich and creamy goodness of cheese. Whether you are looking for a side dish to complement your main course or a hearty dish to warm you up on a cold winter day, cheesy mushroom stuffing is the perfect choice. It is a versatile dish that can be customized to your liking, making it a perfect addition to any family gathering or special occasion. So, grab your ingredients and let's dive into the delicious world of cheesy mushroom stuffing!

Here are our top 12 tried and tested recipes!

CREAM CHEESE STUFFED MUSHROOMS



Cream Cheese Stuffed Mushrooms image

The Best Cheese Stuffed Mushrooms - A simple three cheese-stuffed mushroom recipe with smoked cheddar, cream cheese, Parmesan and roasted red peppers.

Provided by Sommer Collier

Categories     Appetizer

Time 50m

Number Of Ingredients 8

30 medium raw button mushrooms ((about 1 1/2 pounds))
8 ounces cream cheese, (softened)
1 1/4 cups shredded smoked cheddar cheese
1/4 cup roasted red pepper, (drained and diced)
2 tablespoons grated onion
1 clove garlic, (minced)
1/3 cup grated Parmesan cheese
Salt (and pepper)

Steps:

  • Preheat the oven to 350 degrees F. Set out a 9x13-inch baking dish. Gently pop off the stems of the mushrooms. Discard the stems or save for later use. Then use a damp paper towel to brush off the dirt on the mushroom tops. Do rinse them in water.
  • In a medium bowl, mix the cream cheese, smoked cheddar cheese, diced red pepper, onion, and garlic together. Add 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. Mix well.
  • Use a spoon to pack the cavity of each mushroom with cheese filling. It's ok if it pops over the top a little. (But not too much or they will look messy.)
  • Press each cheese-stuffed top in grated Parmesan cheese to create a crust. Then set them in the baking dish, cheese-side-up. (It's okay if they are tightly fitted in the baking dish, because they will shrink while baking.)
  • Bake for 30-35 minutes, until the tops are puffed and golden. Serve warm.

Nutrition Facts : ServingSize 2 mushrooms, Calories 43 kcal, Carbohydrate 1 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 10 mg, Sodium 98 mg

EASY CHEESE STUFFED MUSHROOMS



Easy Cheese Stuffed Mushrooms image

These cheese and garlic stuffed mushrooms are simple to put together and easily adapt to your favorite cheeses. We love using a sharp cheddar, but mozzarella, Swiss, Gruyere cheese, or even creamier cheeses like feta, goat, and brie will all work. Of course, a combination of cheeses is a great idea, too!

Provided by Adam and Joanne Gallagher

Categories     Appetizer

Time 25m

Yield Makes 20 stuffed mushroom caps

Number Of Ingredients 10

20 white button or cremini mushrooms (about 10 ounces)
1 tablespoon olive oil
1 tablespoon butter
1/2 cup chopped onion (half medium onion)
2 tablespoons minced garlic (4 to 5 cloves)
2 teaspoons chopped fresh rosemary or thyme, see notes for parsley
2 ounces shredded cheese like sharp cheddar, mozzarella, Swiss or a combination
3 tablespoons breadcrumbs (use panko or regular breadcrumbs)
Salt and fresh ground black pepper
1 tablespoon chopped fresh parsley or chives for serving, optional

Steps:

  • Heat oven to 375° degrees Fahrenheit.
  • Using a damp paper towel, brush all dirt from the mushrooms. Remove the mushroom stems. Cut away and discard any hard bits of the stems, then finely mince them.
  • Add the mushroom caps to a rimmed baking sheet or sizeable oven-safe skillet that fits the mushrooms in one layer. Toss them with a tablespoon of olive oil and lightly season with fresh ground black pepper. Arrange them cavity-side-up so that they are ready to be stuffed.
  • Melt butter in a skillet over medium heat. Add the onions, chopped mushroom stalks, and a pinch of salt. Cook, occasionally stirring, until the onions smell sweet and are soft, about 5 minutes.
  • Add the garlic and herbs, then cook for another minute or until the garlic is fragrant. Before the garlic begins to brown, scrape the mixture into a bowl and set it aside to cool.
  • Add the breadcrumbs to the same skillet. Place it over medium-low heat, and then cook, stirring, until they are lightly toasted; about one minute.
  • Stir the cheese into the onions and garlic mixture, then divide the filling between the mushroom caps. Sprinkle the toasted breadcrumbs on top.
  • Bake the mushrooms until the cheese has melted and the mushrooms have softened; 15 to 20 minutes.
  • Serve with chopped fresh herbs and freshly ground black pepper on top.

Nutrition Facts : ServingSize 1 stuffed mushroom cap, Calories 35, Fat 2.4g, SaturatedFat 1g, Cholesterol 4.3mg, Sodium 29.7mg, Carbohydrate 2.3g, Fiber 0.3g, Sugar 0.6g, Protein 1.5g

CREAM CHEESE-STUFFED MUSHROOMS



Cream Cheese-Stuffed Mushrooms image

You'll love the freshness from the parsley and thyme in these little cream cheese-stuffed mushrooms. Our family loves them! -Rachel Reed, Gainesville, Georgia

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 16 appetizers.

Number Of Ingredients 9

16 large fresh mushrooms
1 package (8 ounces) cream cheese, softened
1 cup grated Parmesan cheese, divided
1 tablespoon minced fresh parsley
2 teaspoons minced fresh rosemary
2 teaspoons minced fresh thyme
1 teaspoon Worcestershire sauce
Pinch ground nutmeg
1/8 teaspoon pepper

Steps:

  • Remove stems from mushrooms and set caps aside (discard stems or save for another use)., In a small bowl, beat the cream cheese, 3/4 cup Parmesan cheese, herbs, Worcestershire sauce, nutmeg and pepper. Spoon into mushroom caps. Place on a foil-lined baking sheet. Sprinkle with remaining Parmesan cheese., Bake at 425° for 8-10 minutes or until mushrooms are tender. If desired, sprinkle with additional parsley.

Nutrition Facts : Fat 6 g fat (4 g saturated fat), Cholesterol 20 mg cholesterol, Sodium 123 mg sodium, Carbohydrate 2 g carbohydrate, Fiber trace fiber, Protein 4 g protein.

CHEESY MUSHROOM-STUFFED SHELLS



Cheesy Mushroom-Stuffed Shells image

Stuffed mushrooms, stuffed shells-we like anything that's stuffed! Especially shells stuffed with mushrooms.

Provided by My Food and Family

Categories     Recipes

Time 55m

Yield 4 servings

Number Of Ingredients 9

16 jumbo pasta shells, uncooked
2 Tbsp. olive oil
1 small onion, chopped
3/4 lb. cremini mushrooms, quartered
1 cup POLLY-O Natural Part Skim Ricotta Cheese
1/2 cup KRAFT Shredded Parmesan Cheese
1/4 cup chopped fresh basil
1 cup KRAFT Shredded Italian* Five Cheese Blend, divided
2 cups CLASSICO Tomato and Basil Pasta Sauce, divided

Steps:

  • Heat oven to 375ºF.
  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, heat oil in large skillet on medium-high heat. Add onions; cook and stir 3 min. Add mushrooms; cook 7 min., stirring occasionally. Remove from heat. Add ricotta, Parmesan, basil and half the Italian cheese blend; mix well.
  • Drain pasta. Spread 1 cup pasta sauce onto bottom of 2-1/2 qt. casserole. Spoon vegetable mixture into pasta shells; place in casserole dish. Cover.
  • Bake 20 min. Sprinkle with remaining Italian cheese blend; bake, uncovered, 10 min. or until shells are heated through and cheese is melted. Meanwhile, warm remaining pasta sauce.
  • Serve stuffed shells topped with warmed pasta sauce.

Nutrition Facts : Calories 560, Fat 25 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 940 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 29 g

STUFFED CREAM CHEESE MUSHROOMS



Stuffed Cream Cheese Mushrooms image

Delicious appie with a kick. Always a party favorite when we make them. I usually double the recipe.

Provided by Lindsay Smith

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 40m

Yield 6

Number Of Ingredients 9

1 serving cooking spray
12 whole fresh mushrooms, tough ends trimmed
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
¼ cup grated Parmesan cheese
¼ teaspoon ground black pepper
¼ teaspoon onion powder
¼ teaspoon cayenne pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
  • Clean mushrooms with a damp paper towel. Carefully break stems from mushrooms. Chop stems extremely fine.
  • Heat oil in a large skillet over medium heat. Fry chopped mushroom stems and garlic in hot oil until any moisture has disappeared, taking care not to burn the garlic, 3 to 5 minutes. Spread mushroom mixture into a bowl to cool completely, about 10 minutes.
  • Stir cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne pepper with the mushroom stems and garlic until very thick and completely mixed. Use a small spoon fill each mushroom cap with a generous amount of stuffing. Arrange stuffed mushrooms onto the prepared cookie sheet.
  • Bake in preheated oven until piping hot and liquid starts to form under the caps, about 20 minutes.

Nutrition Facts : Calories 175.9 calories, Carbohydrate 2.9 g, Cholesterol 44 mg, Fat 16.4 g, Fiber 0.4 g, Protein 5.3 g, SaturatedFat 9.2 g, Sodium 163.6 mg, Sugar 0.8 g

CHEESE-STUFFED MUSHROOMS



Cheese-Stuffed Mushrooms image

"There are never leftovers when I serve these! This recipe is from a friend, but I modified it for a slimmer version that tastes as good as the original." Cathy Barger - Clarksville, Michigan

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 2 dozen.

Number Of Ingredients 13

24 medium fresh mushrooms
Butter-flavored cooking spray
3 tablespoons chopped shallot
2 teaspoons olive oil
1/2 cup white wine or reduced-sodium chicken broth
1/4 cup plus 6 tablespoons shredded reduced-fat Swiss cheese, divided
1/4 cup grated Parmesan cheese
3 tablespoons dry bread crumbs
2 to 3 tablespoons fat-free milk
2 tablespoons dried parsley flakes
1/2 teaspoon dried tarragon
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Remove stems from mushrooms and finely chop. Place caps on a foil-lined baking sheet; spritz with cooking spray. Set aside., In a small skillet, saute the shallots and chopped mushrooms in oil until tender. Stir in wine; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until liquid is absorbed. Remove from the heat., Stir in 1/4 cup Swiss cheese, Parmesan cheese, bread crumbs, milk, parsley, tarragon, salt and pepper. Spoon into reserved mushroom caps. Sprinkle with remaining cheese and spritz with cooking spray., Bake at 375° for 15-20 minutes or until mushrooms are tender and cheese is melted.

Nutrition Facts : Calories 26 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 54mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

CHEESY STUFFED MUSHROOMS



Cheesy Stuffed Mushrooms image

These are delicious mushrooms my boyfriend's father made that I tweaked into my own. You can play with different cheeses and sauces including salad dressings. I have found these to be my favorites. I have taken the stems, put them in a food processor and then combined them with some butter and flour to make a steak sauce that is delicious! Nothing goes to waste!

Provided by Jennifer

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 20m

Yield 20

Number Of Ingredients 3

20 crimini mushrooms, stems removed
3 tablespoons steak sauce (such as A.1.™)
1 (8 ounce) wedge Brie cheese

Steps:

  • Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
  • Broil the mushrooms on the baking sheet stem-side-down for 5 minutes to soften. Remove from the oven, and turn the mushroom caps over. Place a dab of the steak sauce into each cap, then place a piece of brie on top. Return to the oven, and broil until the cheese is bubbly and golden brown, about 5 minutes more.

Nutrition Facts : Calories 45.3 calories, Carbohydrate 1 g, Cholesterol 11.4 mg, Fat 3.1 g, Fiber 0.4 g, Protein 3.2 g, SaturatedFat 2 g, Sodium 112 mg, Sugar 0.1 g

CHEESY MUSHROOM STACKS



Cheesy Mushroom Stacks image

These cheese-smothered mushroom stacks are a perfect lower-calorie side dish with a piece of grilled chicken or pork tenderloin. They can be thrown together quickly and completely cooked under the broiler in a few minutes.

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 large clove garlic, finely grated
4 large portobello mushrooms, stemmed
2 tablespoons whole-wheat panko breadcrumbs
1 teaspoon finely chopped fresh oregano
Kosher salt and freshly ground black pepper
1 medium tomato, cut into 4 slices about 1/2 inch thick
4 ounces fresh salted mozzarella, cut into 4 slices

Steps:

  • Position an oven rack in the top position, 3 inches below the broiler. Preheat the broiler. Whisk together 1 tablespoon of the oil and the garlic in a small bowl. Brush the rounded side of the mushroom caps with the garlic oil and arrange on a rimmed baking sheet, gill-side down.
  • Stir together the breadcrumbs, oregano and remaining teaspoon oil in a second small bowl; set aside.
  • Broil the mushrooms until browned, about 2 minutes. Turn each cap over, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper and broil until just softened, about 1 minute. Top each with a tomato slice, sprinkle with 1/8 teaspoon salt and broil until the tomatoes are softened and just cooked through, about 2 minutes. Top with the mozzarella, sprinkle with the breadcrumb mixture and broil until the breadcrumbs are browned, the mozzarella is melted and the mushrooms are fully cooked, about 45 seconds. Transfer to a platter and serve warm.

CHEESY STUFFED MUSHROOMS ON TOAST



Cheesy stuffed mushrooms on toast image

Try a more elaborate alternative to cheese on toast with this recipe - it's quick, filling and delicious, and only has 5 ingredients

Provided by Sara Buenfeld

Categories     Snack, Treat

Time 10m

Number Of Ingredients 5

50g butter with Mediterranean herbs, or garlic butter
4 large flat mushrooms
225g bag baby spinach
4 thick slices of bread, preferably granary from a small loaf
4 generous slices of cheddar cheese, about 100g/4oz

Steps:

  • Turn your grill on to high to give it a chance to heat. Put three quarters of the butter in your largest frying pan and heat until melted. Take each mushroom and pull away the stalk then put the mushrooms in the buttery pan, flat side down. Scatter round the stalks, tearing them as you go to break them up a little. Cook over a high heat for 5 minutes, turning the mushrooms over half way through, until they are golden and juicy.
  • Meanwhile toast the bread in a toaster or under the grill and when ready, spread with the remaining butter.
  • Take the mushrooms from the pan (leave the stalks behind) and put them cup side up in a shallow heatproof dish. Now tip the spinach into the pan with the stalks and stir it around in the buttery juices for about a minute, just until it wilts. Pile the mixture onto the mushrooms, cover the spinach with a slice of cheddar and flash under the grill until the cheese just melts. Serve each mushroom on a slice of the buttered toast and spoon over the juices.

Nutrition Facts : Calories 308 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 20 grams carbohydrates, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 1.44 milligram of sodium

NO STUFFING CHEESY STUFFED MUSHROOMS



No Stuffing Cheesy Stuffed Mushrooms image

These are a nice easy appetizer, simple store bought biscuits, cremini mushrooms and then stuffed with cheese and baked. It is the easiest dish around and always a show stopper and so good. Just gooey and the perfect flavor it can't get much easier. If you want mozzarella and parmesan or swiss and monterey jack, that is fine. You can use any of your favorite cheeses for this.

Provided by SarasotaCook

Categories     Cheese

Time 35m

Yield 16 Mushrooms, 16 serving(s)

Number Of Ingredients 8

28 ounces pillsbury dinner rolls (two cans, 8 each can)
16 cremini mushrooms (medium in size, stems removed)
1 tablespoon italian seasoning
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 cup gruyere or 1/2 cup swiss cheese, grated
1/4 cup parmesan cheese, grated
1 tablespoon olive oil

Steps:

  • Cheese -- Mix the seasoning, salt and pepper with the grated cheese.
  • Mushrooms -- Put them all on a paper plate and microwave for 1 minute, just whole will the stems removed, open side up. Just to get a head start in cooking.
  • Biscuits -- Lay out all the biscuits and make an indentation with a pill bottle or shot glass just in the center. Not all the way down through the bottom, just and indentation where you will insert the mushroom.
  • Stuff -- Insert each mushroom into the biscuit and press down well so it fits right inside the biscuit (open side up). Brush the biscuit with the olive oil and then stuff the inside of the mushroom with the cheese mixture. And a little more right on top. Depending on the size of your mushrooms you may need a little more or less cheese. That amount usually works well for me.
  • Bake -- according to directions. One brand said 375, another 400. I like to use 375 on a cookie sheet lined with parchment paper until the rolls are good and toasty brown and the cheese is melted. Usually 12-17 minutes. Then just enjoy!

Nutrition Facts : Calories 178.4, Fat 6, SaturatedFat 1.9, Cholesterol 5.6, Sodium 400.4, Carbohydrate 25.4, Fiber 1.6, Sugar 1.6, Protein 6.1

30-MINUTE CHEESE & MUSHROOM STUFFING SKILLET



30-Minute Cheese & Mushroom Stuffing Skillet image

Portobello mushrooms, stuffing moist with mushroom gravy and melted Swiss cheese make this 30-minute skillet a strong contender for new favorite dish!

Provided by My Food and Family

Categories     Home

Time 25m

Yield 6 servings

Number Of Ingredients 7

1 Tbsp. butter
3/4 lb. sliced portobello mushrooms
1-2/3 cups water
1 zucchini, chopped
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
3/4 cup HEINZ HomeStyle Rich Mushroom Gravy
3/4 cup KRAFT Shredded Swiss Cheese

Steps:

  • Melt butter in large nonstick skillet on medium-high heat. Add mushrooms; cook 6 to 8 min. or until tender, stirring frequently. Remove from skillet.
  • Add water and zucchini to skillet; bring to boil. Add stuffing mix; stir just until moistened. Top with mushrooms, gravy and cheese; cover.
  • Cook on low heat 5 min. or until sauce is heated through and cheese is melted, stirring occasionally.

Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g

CHEESY STUFFED MUSHROOM CAPS



Cheesy Stuffed Mushroom Caps image

These mushrooms are delicious! They don't get "slimy" the way so many stuffed mushrooms do, plus the recipe is super-simple and highly adaptable.

Provided by kraez

Categories     Vegetable

Time 30m

Yield 24 mushrooms, 6-8 serving(s)

Number Of Ingredients 5

2 (8 ounce) packages button mushrooms, stems removed and saved
1 (8 ounce) package cream cheese, softened
2 -4 cloves garlic, crushed in a press
4 -6 dashes Worcestershire sauce or 4 -6 dashes worcestershire sauce for chicken, if available
2/3 cup sharp cheddar cheese, shredded

Steps:

  • Heat oven to 350 degrees F.
  • Mix cream cheese, garlic, and Worcestershire by hand thoroughly. (I use a few dashes of each type of Worcestershire when I make it, so extra original flavor may be used instead - kraez).
  • Finely chop mushroom stems and add to mix.
  • (This is optional, but if you have time will keep mushrooms drier: Instead of washing, peel the outer layer from each cap and throw away).
  • Fill each cap with mixture, sprinkle with Cheddar, and bake 15-20 minutes until cheese is completely melted.

Nutrition Facts : Calories 201.8, Fat 17.6, SaturatedFat 11, Cholesterol 54.8, Sodium 195.9, Carbohydrate 4.2, Fiber 0.8, Sugar 1.5, Protein 8.5

Tips:

  • Use a variety of mushrooms. This will give your stuffing more flavor and texture. Some good options include cremini, shiitake, and oyster mushrooms.
  • Sauté the mushrooms before adding them to the stuffing. This will help to brown them and bring out their flavor.
  • Use a flavorful cheese. A sharp cheddar or Parmesan cheese will give your stuffing a cheesy, decadent flavor.
  • Add some herbs and spices to the stuffing. This will help to brighten the flavor and make it more interesting. Some good options include thyme, sage, rosemary, and garlic powder.
  • Don't overstuff the turkey. This will help the stuffing to cook evenly and prevent it from becoming dry.
  • Bake the stuffing at a high temperature. This will help to create a crispy crust on the outside and a fluffy interior.

Conclusion:

Cheesy mushroom stuffing is a delicious and easy-to-make dish that is perfect for Thanksgiving dinner. With its rich, flavorful ingredients and crispy crust, it is sure to be a hit with your family and friends. So next time you're looking for a stuffing recipe, give this one a try. You won't be disappointed!

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