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Mozzarella Parmesan Stuffed Mushrooms

Mozzarella Parmesan Stuffed Mushrooms

Mushrooms are one of my favorite vegetables, so anytime I can try something using them I will. I haven’t been able to convert my husband yet, though he will eat these little beauties if they are hidden inside something. So instead I’ll share dishes like these with my good friend Tamme, she always appreciates mushrooms like I do. This particular recipe is so easy you could whip up a big tray of these about 30 minutes before your guests arrive and have a delicious appetizer ready to go!

Mozzarella Parmesan Stuffed Mushrooms

I found this stuffed mushrooms recipe on the Sargento Cheese website. It uses Mozarrella and parmesan cheese which is a fabulous combination. You could try other combinations as well. What I liked best about this is how easy it was, and there are very few ingredients needed.

Mozzarella Parmesan Stuffed Mushrooms

This couldn’t be easier. Remove the stems, chop them up and cook them in oil with the onion. Let it cool (I spread mine out on a plate for faster cooling) then mix with the cheeses. Stuff the caps and bake! I did lengthen the baking time by about 4 minutes, but you should follow the suggested time and check them first.

Mozzarella Parmesan Stuffed Mushrooms

Mozzarella Parmesan Stuffed Mushrooms

Rating: 51

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 6 servings

Serving Size: 2 mushrooms

Calories per serving: 86.3

Fat per serving: 4.4 g

Mozzarella Parmesan Stuffed Mushrooms

Ingredients

  • 12 large fresh mushrooms
  • 1/2 cup finely chopped onion
  • 1 tablespoon olive oil
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon dried basil
  • 1/3 cup Vermouth
  • 1 cup (4 oz.) Sargento® Fancy Shredded Mozzarella Cheese
  • 1/4 cup (1 oz.) Sargento® Grated Parmesan Cheese

Instructions

  1. Remove stems from mushrooms; set caps aside. Coarsely chop stems.
  2. Cook chopped mushroom stems and onions in oil in large skillet over medium-low heat 5 minutes or until tender. Stir in parsley, basil and Vermouth. Simmer 10 minutes or until wine is absorbed; remove from heat; cool 5 minutes.
  3. Stir in cheeses. Fill mushroom caps with cheese mixture and place in 8×8-inch baking pan. Bake in preheated 350°F oven 15 minutes or until filling is hot and cheese is melted.

Notes from Amanda

Saturated fat: 1.5 g Unsaturated fat: 2.3 g Carbohydrates: 4.5 g Sugar: 1.0 g Fiber: 0.9 g Protein: 4.7 g Cholesterol: 5.8 mg

http://amandascookin.com/2012/05/mozzarella-parmesan-stuffed-mushrooms.html

Sargento did compensate me for the time I dedicated to making this recipe and putting this post together for you, however my opinions on flavor and preparation are 100% mine. :)

Me

16 Responses to Mozzarella Parmesan Stuffed Mushrooms

  1. 1

    These just look and sound amazing! I love all of that gooey cheese spilling out. I pinned this recipe :)

  2. 2

    Love stuffed mushrooms! Always easy to prepare and a crowd favorite. Reminds me I need to make my old favorite stuffed mushroom recipe…

  3. 3
    Velva says:

    I have loved mushrooms any style since being a kid. Your stuffed mushrooms look divine.

    Velva

  4. 4
    Deborah Jezierski says:

    This sounds great! But is there something I can use instead of the vermouth? And can these be finished on the grill instead of the oven, you know for the summertime? who wants to heat up the oven if you don’t have to!

    • 4.1
      Amanda says:

      Hi Deborah! The original recipe called for dry white wine, so you could use that. I am partial to Vermouth in recipes :) If you prefer a non-alcoholic option, try chicken broth. As for the grill, i believe if you place them on a cookie sheet on the grill over medium-low heat you should get the same result!

  5. 5

    Huge fan of stuffed mushrooms! These looks great.

  6. 6
    Katrina says:

    Mmmm! Love stuffed shrooms.

  7. 7
    Eliot says:

    Amanda,
    It makes me sad you are stepping down from SRC but am glad you are still going to be a member. Thanks for having the vision to see SRC through to the huge success it is! You have done so much!
    Enjoy your much needed rest and these mushrooms look divine!

  8. 8
    Sue says:

    Sounds delicious! My husband and I are both fans of mushrooms, and these are stuffed with yummy goodness:)

  9. 9

    Amanda – what a lovely idea. Perfect for entertaining! I’m throwing a surprise party for one of my relatives next month before our wedding… this would be an ideal part of our “little bites” spread.

  10. 10

    I just wanted to let you know what I want to move in with you! haha

  11. 11
    Michelle e says:

    Will the recipe be good if I don’t add in the vermouth?

    • 11.1
      Amanda says:

      you will need a liquid. You can use the same amount of dry white wine, or if you prefer a non-alcoholic option, use chicken broth instead :)

  12. 12
    shelley says:

    looks good but i will be leaving out Parmesan Cheese cause we dont use it and plus we dont like that cheese at all.

  13. 13
    Valerie says:

    I love this recipe. My friend Shelley (who won’t use the parmesan) and I spent hours looking for this recipe. I found it written on paper and then googled it. I was happy to find this page. I swore I had it saved on my computer but I think it was on my clip-cashe program which crashed. I will put copies of this all over so I never lose it again. lol

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