CHEESY STUFFED MUSHROOMS

Cheesy Stuffed Mushrooms image

Prebaking the mushrooms to extract the moisture in them is a critical step, don't stuff the mushrooms before baking them firstly! Although this recipe will make about 18-20 large stuffed mushrooms, I strongly suggest to double the amounts, you will be eating half of them just yourself, they are THAT good! These are still really good without adding the mozzeralla cheese on top, but I think they are even better with the cheese, you can even sprinkle with Parmesan cheese in place of the mozza cheese.

Provided by Kittencalrecipezazz

Categories Lunch/Snacks

Time 1h5m

Yield 20 serving(s)

Number Of Ingredients 13

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Ingredients

3 slices sandwich bread (crusts removed)
2 tablespoons olive oil
salt and pepper
20 large white button mushrooms (about 2-1/2 inches in diameter)
3 tablespoons butter (no substitutes)
1 medium onion, very finely chopped
1 stalk celery, very finely chopped
1 tablespoon fresh minced garlic
3/4 teaspoon dried oregano
1/4 cup grated parmesan cheese
1/4 cup asiago cheese
1/4 cup chopped fresh parsley
1 cup mozzarella cheese, shredded (or to taste)

Steps:

Pulse the fresh bread in a food processor, then transfer to a bowl and toss with 2 tablespoons olive or vegetable oil, salt and pepper (I use about 3/4 teaspoon seasoning salt or white salt).
Spread the mixture onto a baking sheet and bake until golden (about 6-8 minutes) transfer to a bowl.
Carefully remove the stems from the mushroom caps and finely chop.
Lay the mushroom caps stemmed side down on a lightly greased baking sheet (set oven rack to second-lowest position or middle rack for this) bake for about 12 minutes at 375 degrees.
White the caps are baking, melt about 3 tablespoon butter in a heavy skillet over medium-high heat.
Saute the chopped stems, stirring until golden (about 5-6 minutes).
Add in onion, celery, garlic, oregano, salt and black pepper; saute stirring occasionally until the onion is golden (about 5 minutes) cool veggies slightly, then add in the bread crumb mixture with Parmesan, asiago and chopped parsley; toss well to combine.
Remove the caps from the oven, turn over, then spoon the filling into the caps pressing gently (there might be some filling left over).
Bake second-lowest rack or middle oven at 375 degrees or until tender and the stuffing is golden brown (about 20-22 minutes).
Remove from oven and sprinkle the caps with grated mozzeralla cheese, return to oven (or broil) for about 5 minutes or until the cheese has melted.
Delicious!

*** Explore more Cheesy Stuffed Mushrooms Recipes »

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Samim Khan

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I'm not a big fan of mushrooms, but I tried these cheesy stuffed mushrooms and they were actually really good! I'll definitely be making them again.

Okello Moses

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These mushrooms were a bit too spicy for my taste. I think I'll use less cayenne pepper next time.

Andreas

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I love that this recipe uses simple ingredients that I always have on hand. It's a great way to use up leftover mushrooms.

Md Readay

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These mushrooms were so easy to make and they were a huge hit at my party. I'll definitely be making them again.

Lokeni Filemoni

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I made these mushrooms for my vegetarian friends and they loved them! They said it was the best mushroom dish they'd ever had.

Steven Sherrill

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These mushrooms were a bit too salty for my taste. I think I'll use less parmesan cheese next time.

Ariel Vigdor

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I'm not sure what I did wrong, but my mushrooms were really bland. Maybe I didn't use enough cheese?

Rashid Siddiqui

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I followed the recipe exactly and the mushrooms turned out perfectly. They were so cheesy and flavorful.

Hanifa Akter

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These mushrooms were so good! I'll definitely be making them again.

Shivanie Sookhlall

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I love how versatile this recipe is. I've made it with different types of cheese and fillings and it's always delicious.

Piryasha Tamang

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These mushrooms were a bit dry. I think I'll try adding some more butter or oil next time.

A Anoosh

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I'm not a fan of mushrooms, but I tried these cheesy stuffed mushrooms and they were actually really good! The cheese and breadcrumb topping was perfect.