Mozzarella Parmesan Stuffed Mushrooms

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

This recipe 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.

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

• Chef’s knife
• Cutting Board
• 8×8 baking pan
• Large skillet

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

These Stuffed Mushrooms are so easy you could whip up a big tray of them in about 30 minutes, making the perfect savory appetizer!

4.92 from 12 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

Print It Rate It Save ItSaved!

Cook ModePrevent your screen from going dark

Course: Appetizer

Cuisine: American

Servings: 6 servings

30 mins

Calories: 123

Author: Amanda Formaro

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

Serving: 2mushrooms | Calories: 123cal | Carbohydrates: 4g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 184mg | Potassium: 213mg | Sugar: 1g | Vitamin A: 220IU | Vitamin C: 3.1mg | Calcium: 147mg | Iron: 0.5mg

Tried this Recipe? Pin it for Later!Follow on Pinterest @AmandaFormaro or tag #AmandasCookin!