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.
Serving Size: 2 mushrooms
15 minPrep Time
15 minCook Time
30 minTotal Time
Save Recipe
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
- 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.
Notes
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
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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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
That’s fabulous, so glad you love it and found it again!
looks good but i will be leaving out Parmesan Cheese cause we dont use it and plus we dont like that cheese at all.
Will the recipe be good if I don’t add in the vermouth?
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 :)
I just wanted to let you know what I want to move in with you! haha
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.
Sounds delicious! My husband and I are both fans of mushrooms, and these are stuffed with yummy goodness:)
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!
Mmmm! Love stuffed shrooms.
Huge fan of stuffed mushrooms! These looks great.
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!
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!
I have loved mushrooms any style since being a kid. Your stuffed mushrooms look divine.
Velva
Love stuffed mushrooms! Always easy to prepare and a crowd favorite. Reminds me I need to make my old favorite stuffed mushroom recipe…
These just look and sound amazing! I love all of that gooey cheese spilling out. I pinned this recipe :)