These Stuffed Mushrooms are so easy you could whip up a big tray of them in 30 minutes. Right before your guests arrive you’ll have a batch of these stuffed mushrooms ready to go! Mushrooms are one of my favorite vegetables, so anytime I can try something using them I’m all over it, just like the time I made this Sausage Mushroom and Wild Rice Soup! If you’re a mushroom fan like me, you’ll enjoy this recipe!
Mozzarella and Parmesan Stuffed Mushrooms
I found this stuffed mushrooms recipe on the Sargento Cheese website. It uses Mozzarella 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.
There are affiliate links in this post. That means if you buy something from that link, I will earn a small commission, but it won’t cost you anything additional.
Ingredients for Stuffed Mushrooms
- 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
Helpful Kitchen Tools
These Stuffed Mushrooms 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.
Ready…Set…Scarf! Enjoy your mozzarella and parmesan stuffed mushrooms because they won’t last long.
Looking for more tasty appetizer recipes? Check out these….
- Gouda and Sun-Dried Tomato Cheese Ball
- Grilled Corn and Zucchini Salad with Feta
- Rotisserie Chicken Nachos
- Cucumber Sandwiches
- Crispy Fried Jalapeno Slices
- Ham and Cheese Sliders
This post was originally published on this blog on May 18, 2012.
Mozzarella Parmesan Stuffed Mushrooms
Ingredients
- 12 ounces fresh mushrooms about 12 large 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 shredded mozzarella
- 1/4 cup grated Parmesan
Instructions
- Remove stems from mushrooms; set caps aside. Coarsely chop stems.
- 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.
- 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.
Video
Nutrition
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. :)
Amanda Formaro
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Christine says
December 28, 2018 at 7:55 pmThank you so much for making a recipe for stuffed mushrooms that doesn’t have cream cheese in it! Mozzarella is so much better. I don’t have vermouth but I can work around that.
Amanda Formaro says
January 8, 2019 at 7:32 amThanks Christine! You can substitute chicken broth for the vermouth, or any dry white wine.
Angie says
January 17, 2018 at 5:22 pmI made these today. They were extremely tasty. I didn’t have the Vermouth so I used a bit of red wine vinegar. I also added some green pepper.
Amanda Formaro says
January 18, 2018 at 9:43 amSounds like delicious substitutions! So glad you enjoyed them Angie :)
Kelly says
December 31, 2017 at 4:13 amThey look yummy-can’t wait to try making them.what can you use instead of vermouth?
Amanda Formaro says
December 31, 2017 at 8:14 amYou can use dry white wine or chicken broth :)
Brigitte K says
December 4, 2017 at 12:02 amFantastic. I used dry Sherry instead of Vermouth (just a personal preference). Great recipe.
Amanda Formaro says
December 7, 2017 at 6:04 pmSo glad you enjoyed them, thank you!
BEVERLY says
September 24, 2017 at 2:25 pmTHIS IS A PERFECT RECIPE EVERYONE LOVES IT, I USED WHITE WINE VERMOUTH IS A BIT STRONG,
BY THE WAY DAN IS SOO FUNNY !!
Amanda Formaro says
September 25, 2017 at 5:28 pmSo glad you liked it Beverly, it’s one of our favorites! :)
Stacy Lofton says
October 11, 2017 at 9:30 pmI can’t wait to make you Mozzarella parmesan stuffed mushrooms. Looks so good I want them now, lol. I’m very happy for you Sargento reimbursement you, that’s great. I’ll make sure to use their products. Thank you very much for sharing your wonderful recipe.
Adyson says
August 1, 2017 at 6:25 pmWe will be cooking these in a few. Since we generally work with what we have, masala it is. This isn’t a vegetarian household, but we are making these as a main dish (we have the giant portabella caps in the fridge), because our holistic Doctor recommends mushrooms to be incorporated into our daily diet (they have natural healing properties). I’m perfectly okay with that recommendation lol.
Amanda Formaro says
August 2, 2017 at 11:12 amLet me know how they come out, Adyson! :)
Betty says
July 23, 2017 at 12:44 pmI don’t cook with any alcohol, I see where u said u could use chicken broth, but I wondering how beef broth would be, also when u write a recipe it would be nice to add a note stating what u can replace the alcohol with, it’s also been proven that ALCOHOL DOESN’T COOK OUT
Thank You I’ll be waiting to hear from you, plz pm me
Amanda Formaro says
July 23, 2017 at 1:50 pmHi, Betty. I think beef broth will be fine, it may just add a more robust flavor.
Dan says
July 25, 2017 at 4:48 pmUse your own imagination Betty! If you are so bright to know it is proven ALCOHOL DOESN’T COOK OUT, like 99% of the population knows…… Your alcohol hating ass should be able to come up with your own substitute!
Dot says
July 27, 2017 at 10:34 pmThat kind of reply was not necessary :(
Mary says
July 30, 2017 at 6:43 pmCould be health reasons why she will not use alcohol. I know for me it is as I have r/a
Victor says
July 31, 2017 at 1:10 pmCome on Dan, the latter half of that reply wasn’t necessary .
Valerie says
November 20, 2012 at 6:13 amI 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
Amanda says
November 22, 2012 at 8:00 amThat’s fabulous, so glad you love it and found it again!
shelley says
May 30, 2012 at 12:37 amlooks good but i will be leaving out Parmesan Cheese cause we dont use it and plus we dont like that cheese at all.
Michelle e says
May 26, 2012 at 4:54 pmWill the recipe be good if I don’t add in the vermouth?
Amanda says
May 26, 2012 at 5:43 pmyou 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 :)
Angie (Big Bear's Wife) says
May 23, 2012 at 3:54 pmI just wanted to let you know what I want to move in with you! haha
Yasmeen @ Wandering Spice says
May 23, 2012 at 12:54 amAmanda – 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.
Sue says
May 22, 2012 at 10:48 amSounds delicious! My husband and I are both fans of mushrooms, and these are stuffed with yummy goodness:)
Eliot says
May 20, 2012 at 8:17 pmAmanda,
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!
Katrina says
May 19, 2012 at 10:24 pmMmmm! Love stuffed shrooms.
Culinary Cory says
May 19, 2012 at 10:07 amHuge fan of stuffed mushrooms! These looks great.
Deborah Jezierski says
May 18, 2012 at 2:20 pmThis 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!
Amanda says
May 18, 2012 at 2:36 pmHi 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!
Velva says
May 18, 2012 at 12:42 pmI have loved mushrooms any style since being a kid. Your stuffed mushrooms look divine.
Velva
Lana @ Never Enough Thyme says
May 18, 2012 at 9:32 amLove stuffed mushrooms! Always easy to prepare and a crowd favorite. Reminds me I need to make my old favorite stuffed mushroom recipe…
Jess Wakasugi {Life's Simple Measures} says
May 18, 2012 at 9:21 amThese just look and sound amazing! I love all of that gooey cheese spilling out. I pinned this recipe :)