Mushrooms Stuffed with Swiss Cheese
Elevate your appetizer game with these irresistibly savory Mushrooms Stuffed with Swiss Cheese. This easy recipe features tender button mushroom caps brimming with a creamy, cheesy filling made from Swiss cheese, cream cheese, garlic, and breadcrumbs, with a hint of fresh parsley for a burst of flavor. A quick sauté of mushroom stems and onions infuses layers of earthy richness into every bite. Topped with a golden drizzle of olive oil, these mushrooms bake to perfection in just 20 minutes, delivering a melty, crisp-topped delight that's ideal for dinner parties, snack boards, or holiday gatherings. With minimal prep time and gourmet appeal, these stuffed mushrooms are guaranteed to be a crowd-pleasing favorite!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 12 pieces Button mushrooms
- 2 tablespoons Butter
- 0.5 medium, finely chopped Yellow onion
- 2 cloves, minced Garlic
- 0.5 cup, shredded Swiss cheese
- 2 tablespoons Cream cheese
- 0.25 cup Breadcrumbs
- 2 tablespoons, finely chopped Fresh parsley
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Clean the mushrooms with a damp paper towel and carefully remove the stems. Reserve the stems for the stuffing.
Finely chop the mushroom stems and set them aside.
In a medium skillet, melt the butter over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened.
Stir in the minced garlic and chopped mushroom stems. Cook for another 3-4 minutes, until the mixture is fragrant and any released moisture has evaporated.
Remove the skillet from heat and let the mixture cool slightly.
In a mixing bowl, combine the cooled onion and mushroom mixture with shredded Swiss cheese, cream cheese, breadcrumbs, parsley, salt, and black pepper. Mix well until evenly combined.
Using a small spoon, fill each mushroom cap with the cheese mixture, slightly mounding it on top.
Arrange the stuffed mushrooms on the prepared baking sheet. Drizzle a little olive oil over the top of each mushroom for added flavor.
Bake in the preheated oven for 18-20 minutes, or until the mushrooms are tender and the tops are golden and bubbly.
Remove from the oven and let cool for 5 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
207 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 268 mg | 12% | |
| Total Carbohydrate | 9.5 g | 3% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 2.4 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 151 mg | 12% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 240 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
