Ingredients Needed
Mushrooms. Any mushroom of your choice will work. Use smaller white button mushrooms, Cremini mushrooms or baby Bella mushrooms for appetizers. Portobello mushrooms are delicious as a side dish. Onion. Fresh garlic cloves. Cheese. I used mozzarella cheese and Gruyere. Parmesan cheese, Cheddar, Swiss cheese or Monterey Jack will all be delicious. Herbs: I used sage and parsley. Rosemary, thyme and oregano are all delicious with mushrooms. Breadcrumbs. I used fresh breadcrumbs made from leftover bread but any breadcrumbs will work. Panko bread crumbs, Italian, etc.
How to make stuffed mushrooms
Wipe the mushrooms clean with damp paper towels. Remove the mushroom stems and finely chop with the onion and garlic. Sauté the chopped mushrooms, onion and garlic in a large pan set over medium heat with a tablespoon of olive oil until softened. Transfer the mixture to a medium bowl then add half of the breadcrumbs, the cheese and herbs. Season to taste with salt and black pepper. Place the mushroom caps in a suitable baking dish, baking sheet or large skillet. Drizzle with olive oil and season with salt. Stuff the mushrooms with the cheese mixture and top with more breadcrumbs. Bake in a hot oven until crisp and golden then serve.
Can I make this in the air fryer?
Yes! These mushrooms are delicious cooked in the air fryer. Place the stuffed mushrooms in the air fryer basket then drizzle with a little olive oil and air fry at 400°F/200°C for 8-10 minutes until crisp and golden.
Can I make this ahead?
The mushrooms can be stuffed then covered and kept in the refrigerator for up to 24 hours before baking. Leftovers can be kept in an airtight container in the fridge for up to 3 days.
Mushroom Recipes
Easy creamy mushroom chicken Creamy Baked Risotto with Garlic Butter Mushrooms Crumbed Air Fried Mushrooms Creamy mushroom sauce Creamy Garlic Parmesan Sautéed Mushrooms
