Cheesy Vegetarian Stuffed Mushrooms
Yield: 6 servings
These mushrooms are stuffed with buttery sautéed chopped mushroom stems, onion, and garlic that gets mixed with melty mozzarella and salty Parmesan, plus a couple spoons of fine breadcrumbs for firmness. A little more Parm sprinkled over the top gets browned and crispy, totally irresistible. Serve this as an easy appetizer or a side dish!
Ingredients
- 14 ounces cremini mushrooms, about 2" in diameter each
- 2 tablespoons unsalted butter
- 2 tablespoons minced yellow onion
- 2 tablespoons minced garlic
- 1 tablespoon olive oil
- 1 teaspoon Morton kosher salt
- ½ teaspoon black pepper
- 2 ounces shredded whole milk mozzarella
- ¼ cup + 1 teaspoon grated Parmesan, divided
- 2 tablespoons breadcrumbs
- 1 tablespoon chopped fresh thyme leaves, plus more leaves for garnish
Instructions
- Preheat oven to 375°F.
- With a damp paper towel, brush the mushrooms clean. Remove the stems and finely mince them.
- Melt the butter in a medium skillet over medium heat. Add onion and minced mushroom stems - cook, stirring occasionally, until onions are soft and translucent, about 5 minutes. Then stir in garlic and cook 1 more minute. Do not let the onion and garlic brown. Transfer mixture to a large low wide bowl and set aside to cool.
- Place mushroom caps in a 12" cast iron skillet or other oven-safe skillet. Drizzle olive oil over the top, then toss the mushroom caps gently to coat. Arrange caps cavity-side-up and sprinkle with salt and pepper.
- Once the onion and mushroom stems mixture has cooled, add mozzarella, ¼ cup of Parmesan, breadcrumbs, and thyme, and fold to combine evenly. Divide stuffing mixture between the mushroom caps, pressing the stuffing into the caps and mounding it as needed, to use all of the stuffing mixture. Sprinkle remaining 1 teaspoon Parmesan over the stuffed mushrooms.
- Place skillet in oven and bake for about 20 minutes, until mushrooms are softened, mozzarella is melty, and Parmesan is lightly browned over the top.
- Serve hot/warm, with remaining thyme leaves sprinkled over the top.
Notes
To store and reheat leftovers:
- Fridge: Transfer leftovers to an airtight container and refrigerate for up to 4 days.
- Freezer: Freeze leftovers in an airtight container with parchment paper separating any layers. They’ll keep well for up to 2 months. Thaw them in the fridge before reheating.
- To reheat: Warm leftovers in a 350ºF oven until the filling is heated through completely.
Nutrition Information:
Calories: 129kcal Carbohydrates: 8g Protein: 6g Fat: 9g Saturated Fat: 4g Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Trans Fat: 0.2g Cholesterol: 19mg Sodium: 512mg Potassium: 400mg Fiber: 1g Sugar: 2g Vitamin A: 254IU Vitamin C: 3mg Calcium: 106mg Iron: 1mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.