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Easy Cheesy Mushroom Recipe
Ash Tyrrell

Easy Cheesy Mushroom Recipe

I just whipped up this Easy Cheesy Stuffed Mushrooms recipe and I’m still smiling from the melty cheesy goodness. From pulling the mushrooms apart to loading them with cheese and baking until golden, every step was fun. There’s something so comforting about mushrooms filled with gooey mozzarella, sharp Parmesan, garlic, and breadcrumbs.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 24 cremini mushrooms 1 1/2-2" diameter, about 12–14 oz — these mushrooms are perfect size: big enough to hold stuffing, small enough to bake evenly. Using larger ones gives you more filling, smaller ones cook quicker.
  • 2 tablespoons unsalted butter — adds richness to the filling without overwhelming the flavor; I prefer unsalted so I can control salt.
  • 2 tablespoons minced yellow onion — gives sweetness and texture. Pro tip: make sure it's finely diced so it mixes in nicely.
  • 2 tablespoons minced garlic — garlic brings that savory punch. Fresh garlic gives better aroma than powder here.
  • 1 tablespoon olive oil — used to coat the mushroom caps; helps the mushrooms roast and not dry out.
  • 1 teaspoon kosher salt — balances the flavors especially mushrooms and cheese. Pro tip: taste as you go.
  • ½ teaspoon black pepper — freshly ground is best; it adds mild heat and aroma.
  • 2 ounces shredded whole-milk mozzarella — melts beautifully; gives that stringy cheesy texture.
  • ¼ cup + 1 teaspoon grated Parmesan divided — Parmesan gives sharp, savory punch. Grate fresh for best flavor.
  • 2 tablespoons breadcrumbs — adds crunch to the filling and on top. Homemade breadcrumbs give more texture.
  • 1 tablespoon fresh thyme leaves plus more for garnish — thyme adds earthiness that pairs well with mushrooms and cheese. Fresh is much more aromatic than dried.

Method
 

  1. I begin by heating the oven to 375°F (≈ 190°C). I clean each mushroom gently with a damp paper towel, then remove the stems. I finely chop the stems because I’ll use those in the filling instead of throwing them away.
  2. Next I melt butter in a skillet over medium heat. I add diced onions and the minced mushroom stems and sauté until onions are soft (about 5 minutes). Then I add garlic for just another minute — enough to release aroma but not burn. After that, I move this mixture off the heat and let it cool a little.
  3. I place the mushroom caps in an oven-safe skillet (or baking dish), brush or drizzle with olive oil, and season with salt and pepper. Once the filling has cooled a bit, I stir in mozzarella, part of the Parmesan, breadcrumbs, and thyme. I press the stuffing into each cap firmly and mound some more on top. Then I bake for about 20 minutes, until mushrooms are tender, mozzarella is melted and cheese on top is lightly golden.

Notes

  • Let the filling cool before mixing in cheese — that prevents cheese from getting rubbery or separating.
  • Use mushrooms that are firm and dry — if mushrooms are wet, they’ll release water when baking and make things soggy.
  • Don’t skip the fresh Parmesan — its sharpness really lifts the overall taste.
  • Pack the stuffing well into the caps and mound on top — more filling means oozier, more satisfying final bites.
  • If you have an oven-safe skillet, great; if not, bake in a baking dish but make sure mushrooms are close together so they cook evenly.