Kamil Perry
Mushrooms are a versatile ingredient that can be used in a variety of dishes, from appetizers to main courses. They are a great meat substitute and can be cooked in many ways, one of the most popular being stuffed mushrooms with cheese. This dish is simple to make and can be adapted to your taste, with a variety of cheeses that can be used, including sharp cheddar, mozzarella, Swiss, Gruyère, feta, goat, and brie. The mushrooms can be baked in the oven or cooked in a skillet, and the end result is a delicious, savory dish that can be served as a side or a main.
How to cook mushrooms with shredded cheese
| Characteristics | Values |
|---|---|
| Types of Mushrooms | White button or cremini (brown) mushrooms |
| Types of Cheese | Cheddar, mozzarella, Swiss, Gruyère, feta, goat, brie, Parmesan, cream cheese, Edam, Gouda, Monterey Jack, Cantal |
| Other Ingredients | Onions, garlic, breadcrumbs, herbs (rosemary, thyme, basil, parsley), olive oil, butter, black pepper, onion powder, cayenne pepper |
| Preparation | Clean mushrooms with a damp paper towel, break stems, chop stems, cook stems in butter, add garlic, toast breadcrumbs, season with salt and pepper, add cheese and other ingredients, fill mushroom caps with mixture, bake |
| Baking Temperature | 350°F (175°C) to 400°F |
| Baking Time | 15-20 minutes, until cheese is melted and bubbly, and mushrooms are softened |
| Serving Suggestions | Serve with warm bread, baguette rounds, roasted potatoes, French fries, or chips |
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What You'll Learn
Stuffed mushrooms with shredded cheese
Ingredients
- White button or cremini (brown) mushrooms
- Shredded cheese (cheddar, mozzarella, Swiss, Gruyère, feta, goat, or brie)
- Onion
- Garlic
- Fresh rosemary or thyme
- Breadcrumbs
- Butter
- Salt and pepper
Instructions
- Clean the mushrooms with a damp paper towel. Rinsing them under cold water for a few seconds first can help remove dirt, but don't soak them or they may become soggy when baked.
- Carefully break off the stems from the mushrooms and finely chop them. Set the caps aside.
- Melt butter in a skillet over medium heat. Add the chopped mushroom stems, onion, and garlic. Cook until the vegetables are softened and most of the moisture is evaporated.
- Add the breadcrumbs to the skillet and toast them slightly. Season the mixture with salt and pepper.
- Transfer the breadcrumb mixture to a large bowl and let it cool slightly.
- Add your shredded cheese of choice to the bowl, along with fresh rosemary or thyme. Stir the mixture until well combined.
- Fill the mushroom caps with the cheese and vegetable mixture. You can use a small spoon to generously fill each cap.
- Place the stuffed mushrooms on a greased baking sheet or in a baking pan.
- Bake the mushrooms in a preheated oven at 350-400 degrees Fahrenheit until they are softened and the tops are golden brown. This should take around 15-20 minutes, depending on the size of your mushrooms.
- Sprinkle some more shredded cheese on top of the baked mushrooms, if desired.
- Serve warm as an appetizer or side dish. Enjoy!
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Sauteed mushrooms with shredded cheese
Ingredients
- Mushrooms white button or cremini
- Butter
- Oil
- Cheese cheddar, mozzarella, Swiss, Gruyère, feta, goat, brie, or a combination
- Fresh herbs rosemary, thyme, parsley, or basil
- Breadcrumbs (optional)
- Salt and pepper
Instructions
- Clean the mushrooms with a damp paper towel to remove any dirt.
- In a sauté pan or cast-iron skillet, melt butter and oil. The amount of butter and oil you use will depend on the quantity of mushrooms you are cooking.
- Add the mushrooms and sauté until they are soft and relaxed.
- Place the mushrooms in a roasting pan or keep them in the cast-iron skillet.
- Cover the mushrooms with shredded cheese. You can use a single type of cheese or a combination of cheeses, depending on your preference.
- Bake in the oven until the cheese is bubbly and melted.
- Optional: Sprinkle Asiago or Parmesan cheese on top during the last five minutes of baking for an extra cheesy touch.
- Garnish with chopped fresh herbs such as parsley, dill, or basil.
- Serve with warm bread, baguette rounds, roasted potatoes, French fries, or chips.
This dish can be served as an appetizer, a side dish, or a main course. It is a versatile and tasty way to enjoy the earthy flavors of mushrooms and cheese.
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Baked mushrooms with shredded cheese
Ingredients:
- Mushrooms (white button or cremini mushrooms are ideal)
- Shredded cheese (cheddar, mozzarella, Swiss, Gruyère, feta, goat, brie, or a combination)
- Butter
- Oil
- Onion (optional)
- Garlic
- Fresh herbs (rosemary, thyme, parsley, or basil)
- Breadcrumbs (optional)
- Salt and pepper
- Additional toppings (bacon, parsley, or chives)
Instructions:
- Preheat your oven to 350°F (175°C) or 400°F, depending on your oven and the size of the mushrooms.
- Clean the mushrooms thoroughly using a damp paper towel to remove any dirt. You can also quickly rinse them under cold water, but ensure they are dried well afterward.
- Remove the stems from the mushrooms and chop them finely. Set the mushroom caps aside.
- In a sauté pan or cast-iron skillet, melt a small amount of butter and oil over medium heat. Adjust the amount based on the quantity of mushrooms you are cooking.
- Add the chopped mushroom stems and cook until most of the moisture evaporates, about 5 minutes. If you're using onions, add them now and cook until tender.
- Add minced garlic to the pan and cook for an additional minute, stirring frequently to release its aroma.
- (Optional) To add a crunchy texture, toast some breadcrumbs in the pan. You can also season them with salt and pepper to enhance the flavor.
- Transfer the cooked mixture to a large bowl and let it cool slightly.
- Add your choice of shredded cheese to the bowl. You can use cheddar, mozzarella, Swiss, or any other variety that melts well. Stir the mixture until the cheese is well combined.
- Fill the mushroom caps with the cheesy filling. Generously stuff each cap, ensuring they are packed with flavor.
- Place the stuffed mushrooms in a roasting pan or keep them in the cast-iron skillet.
- Cover the mushrooms with additional shredded cheese. You can also sprinkle on some Asiago or Parmesan cheese for an extra cheesy kick.
- Bake the mushrooms until the cheese is bubbly and melted. The baking time will vary depending on the size of the mushrooms, but it typically takes around 15 to 20 minutes.
- (Optional) For an even more decadent dish, sprinkle on some additional toppings during the last few minutes of baking. Chopped bacon, fresh parsley, or chives can add a delightful touch.
- Remove the baked mushrooms from the oven and let them cool slightly.
- Serve the baked mushrooms with shredded cheese as a standalone appetizer or alongside your favorite main course. They pair well with warm bread, roasted potatoes, or French fries.
Enjoy your delicious and cheesy baked mushrooms! Feel free to experiment with different types of cheese and herbs to create your signature version of this classic dish.
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Types of shredded cheese for stuffed mushrooms
There are several types of shredded cheese that you can use to stuff mushrooms. Here are some options:
Sharp Cheddar
Sharp cheddar is a popular choice for stuffed mushrooms as it has a strong, distinct flavour that pairs well with the earthy taste of mushrooms. It also melts easily, creating a creamy and indulgent texture.
Mozzarella
Mozzarella is another excellent option for stuffed mushrooms. It has a mild, creamy flavour and a stretchy, stringy texture when melted, adding a fun element to the dish.
Swiss
Swiss cheese, with its nutty and slightly sweet flavour, can add depth to the dish. It melts well and has a creamy texture, making it a great choice for stuffed mushrooms.
Gruyère
Gruyère is a Swiss cheese with a slightly nutty and sweet flavour. It has a rich and creamy texture, making it an indulgent choice for stuffed mushrooms.
Cream Cheese
Cream cheese is a versatile option for stuffed mushrooms. It has a rich, creamy texture and a tangy flavour. Cream cheese also helps to bind the filling together, creating a cohesive and tasty dish.
Feta, Goat, and Brie
If you're looking for something a little creamier, feta, goat, and brie cheeses are excellent choices. They add a rich and tangy flavour to the stuffed mushrooms, creating a sophisticated and indulgent dish.
In addition to these options, you can also experiment with combinations of cheeses to create unique and delicious flavour profiles. For a harder texture, you can sprinkle shredded cheese on top of the stuffed mushrooms before baking, with Parmesan being a popular choice.
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How to prevent soggy stuffed mushrooms
To prevent soggy stuffed mushrooms, it is important to avoid making the mushrooms or the filling too wet before they go into the oven. Firstly, when cleaning the mushrooms, only rinse them under cold water for a few seconds and then dry them with a paper towel. If you leave them under water for too long, they will become soggy when baked.
Secondly, the filling should not be too soft or wet. To prevent this, chill the filling before stuffing the mushrooms. This will help hold the mixture together as it bakes. If the filling is too soft, it will slowly seep through the mushroom.
Thirdly, place the mushrooms on a wire rack on top of the baking sheet. This will allow the mushroom juices to drain away from the mushrooms as they cook.
Finally, do not overfill the mushrooms. Only fill them until they are slightly heaping. This ensures even cooking and avoids spilling, as mushrooms will shrink slightly during cooking.
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