Stuffed Mushrooms with Cheese

Recipe from Kate Logan
Stuffed Mushrooms with Cheese
Cooking time: 1 hour
Servings 4
We recommend making these amazing stuffed mushrooms baked in the oven. This simple yet very tasty dish can be served as an appetizer or as a gourmet side dish to roast meats. But no matter how you serve it, these appetizing mushrooms always disappear from the table first.


  • Champignons
    8 pcs.
  • Soy sauce
    4 tsp.
  • Bulb onion
    2 pcs.
  • Hard cheese
    4 oz.
  • Salt
    a pinch
  • Greens
    0,8 oz.
  • Spices
    to taste
  • Breadcrumbs
    2 oz.

Nutrition facts per serving

  • Calories

    175 kcal

  • Protein

    15 g

  • Fat

    10 g

  • Carbohydrates

    5.5 g


  • Wash and dry the mushrooms. Carefully separate the stalks so that the caps remain intact. Place the mushroom caps on a greased baking tray. Add a little salt to the caps.

  • For the filling, slice the onion, cut the mushroom stalks, and grate the cheese. Fry the onion in a pan with vegetable oil, for about 2-3 minutes.

  • Next, put the mushroom stalks to the pan with the onion, add salt, and pepper, and fry, for about 5 minutes. Then add the fried mushroom stalks and onion to the breadcrumbs and mix.

  • Cool the mushrooms with onions and breadcrumbs a little. Then, mix with grated cheese. Put the stuffing into the mushroom caps and sprinkle the rest of the cheese on top. Roast the stuffed mushrooms in the oven, for about 10-12 minutes at 400°F. In the end, decorate with some greens.


  • The cheese should not brown in the oven!

  • Choose young, medium-sized mushrooms with light-colored plates. Large mushrooms with opened caps are easier to stuff, but they taste much worse.

  • The mushroom stems can be cut off, but it is better to break them off gently, then a small natural notch is formed. But in any case, you need to work carefully so as not to break the integrity of the flats.

Bon Appetit!

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