These cheesy stuffed mushrooms are so easy you could whip up a big tray of them in no time. Perfect for entertaining guests!
Why this recipe works
These savory stuffed mushrooms are packed with melty cheese, diced onions, minced parsley, and dried basil then cooked down with Vermouth for extra depth and flavor. Minimal ingredients, minimal prep time, yet incredible flavor!
Mushrooms are one of my favorite vegetables, so anytime I can try something using them I’m all over it, hence the cream of mushroom soup and creamy mushroom risotto. It adds a deep earthy flavor to so many dishes. If you’re a mushroom fan like me, you’ll enjoy this recipe!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
MUSHROOMS – You can use cremini, button, baby bella, or portabello mushrooms. Be sure to keep an eye on them in the oven depending on the size you use.
FILLING – These tasty morsels are stuffed with loads of melty cheese, onion, parsley, and basil with a splash of Vermouth. Optionally add in some minced garlic. We used mozzarella cheese and parmesan, but you can substitute the mozzarella with cream cheese if desired. Feel free to play around with different cheeses here! In place of Vermouth, you can use chicken or beef broth.
How to Make Stuffed Mushrooms
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 450F.
- Remove stems from mushrooms; set caps aside. Coarsely chop the stems.
- Bake mushroom caps for 15 minutes at 450F, flipping them halfway through. Once done, turn the oven down to 350F.
EXPERT TIP – Mushrooms release a lot of liquid when they cook. Since our filling does not have breadcrumbs there’s nothing to soak up that liquid. They need to be roasted first. - Cook chopped mushroom stems and onions in 1 Tbsp of oil in a large skillet over medium-low heat for 5 minutes or until tender. Stir in parsley, basil and Vermouth. Simmer 10 minutes or until wine is absorbed; remove from heat; cool for 5 minutes. I spread mine out on a plate for fasting cooling.
- Stir in cheeses.
- Fill mushroom caps with cheese mixture and place in an 8×8-inch baking pan.
- Bake the stuffed mushrooms at 350F for 15 minutes or until filling is hot and cheese is melted.
Frequently Asked Questions & Expert Tips
Store the stuffed mushrooms in an air-tight container in the refrigerator for up to 4 days. Reheat in the air fryer or microwave.
You can prepare the stuffed mushrooms a day in advance and store them, uncooked, in an air-tight container kept in the refrigerator.
Serving Suggestions
You can optionally pop the stuffed mushrooms under the broiler for a minute or so to further brown the cheese on top if desired. Serve as is or with a sprinkle of grated parmesan cheese, chopped parsley, or toasted breadcrumbs.
Ready…Set…Scarf! Enjoy your mozzarella and parmesan stuffed mushrooms because they won’t last long.
More Appetizer Recipes
- Crab Dip
- Grilled Shrimp
- Caprese Salad
- Tomato Cucumber Salad with Feta
- Gouda and Sun Dried Tomato Cheese Ball
- Dirty Martini Dip
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Stuffed Mushrooms
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 ItIngredients
- 12 ounces fresh mushrooms about 12 large mushrooms
- ½ cup finely chopped onion
- 1 tablespoon olive oil
- 1 tablespoon minced fresh parsley
- ½ teaspoon dried basil
- â…“ cup Vermouth white
- 1 cup shredded mozzarella
- ¼ cup grated Parmesan
Things You’ll Need
Before You Begin
- Store the stuffed mushrooms in an air-tight container in the refrigerator for up to 4 days. Reheat in the air fryer or microwave.
- You can prepare the stuffed mushrooms a day in advance and store them, uncooked, in an air-tight container kept in the refrigerator.
- You can use cremini, button, baby bella, or portabello mushrooms. Be sure to keep an eye on them in the oven depending on the size you use.
- You can replace the Vermouth with chicken or beef broth if desired.
Instructions
- Preheat oven to 450F.
- Remove stems from mushrooms; set caps aside. Coarsely chop the stems.
- Bake mushroom caps for 15 minutes at 450F, flipping them halfway through. Once done, turn the oven down to 350F.TIP – Mushrooms release a lot of liquid when they cook. Since our filling does not have breadcrumbs there's nothing to soak up that liquid. They need to be roasted first.
- Cook chopped mushroom stems and onions in 1 Tbsp of oil in a large skillet over medium-low heat for 5 minutes or until tender.
- Stir in parsley, basil and Vermouth. Simmer 10 minutes or until wine is absorbed; remove from heat; cool for 5 minutes. I spread mine out on a plate for fasting cooling.
- Stir in cheeses. Fill mushroom caps with cheese mixture and place in an 8×8-inch baking pan. Bake the stuffed mushrooms at 350F for 15 minutes or until filling is hot and cheese is melted.
Nutrition
This post was originally published on this blog on May 18, 2012 and has since been updated with new photos and expert tips.
Amanda Davis
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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.
Adyson says
We 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
Let me know how they come out, Adyson! :)
Betty says
I 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
Hi, Betty. I think beef broth will be fine, it may just add a more robust flavor.
Dan says
Use 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
That kind of reply was not necessary :(
Mary says
Could be health reasons why she will not use alcohol. I know for me it is as I have r/a
Victor says
Come on Dan, the latter half of that reply wasn’t necessary .
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
Amanda says
That’s fabulous, so glad you love it and found it again!
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.
Michelle e says
Will the recipe be good if I don’t add in the vermouth?
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 :)
Angie (Big Bear's Wife) says
I just wanted to let you know what I want to move in with you! haha
Yasmeen @ Wandering Spice says
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.
Sue says
Sounds delicious! My husband and I are both fans of mushrooms, and these are stuffed with yummy goodness:)
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!
Katrina says
Mmmm! Love stuffed shrooms.
Culinary Cory says
Huge fan of stuffed mushrooms! These looks great.
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!
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!
Velva says
I have loved mushrooms any style since being a kid. Your stuffed mushrooms look divine.
Velva
Lana @ Never Enough Thyme says
Love 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
These just look and sound amazing! I love all of that gooey cheese spilling out. I pinned this recipe :)