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
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.
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
Latest posts by Amanda Formaro (see all)
- Roasted Pumpkin Seeds - September 24, 2020
- Mini Pumpkin Whoopie Pies - September 22, 2020
- Peach Bread - September 20, 2020
Paige says
Yummy! I used the chicken broth vs the Vermouth. I also melted 2 TBS of butter and mixed it with some toasted bread crumbs, then sprinkled this on top of the mushrooms before I baked them. Had these with rib eye steaks on the grill and home made french fries. Awesome dinner!
Thanks for the recipe. Most use cream cheese, but this was just what I was looking for.
Amanda Formaro says
Sounds amazing!
Kathryn Alexander says
White or red vermouth? I’d guess white, but want to be sure. Looking forward to trying this!
Amanda Formaro says
White!
Christine says
Thank 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
Thanks Christine! You can substitute chicken broth for the vermouth, or any dry white wine.
Angie says
I 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
Sounds like delicious substitutions! So glad you enjoyed them Angie :)
Kelly says
They look yummy-can’t wait to try making them.what can you use instead of vermouth?
Amanda Formaro says
You can use dry white wine or chicken broth :)
Brigitte K says
Fantastic. I used dry Sherry instead of Vermouth (just a personal preference). Great recipe.
Amanda Formaro says
So glad you enjoyed them, thank you!
BEVERLY says
THIS 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
So glad you liked it Beverly, it’s one of our favorites! :)
Stacy Lofton says
I 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.