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.
Remove stems from mushrooms; set caps aside. Coarsely chop the stems.
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 for 15 minutes or until filling is hot and cheese is melted.
Video
Notes
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.
As the baked mushrooms sit, you'll notice a pool of liquid form around them. I would suggest setting them on a paper towel-lined plate to absorb some of that liquid before serving.
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.