Cheese-Tarragon Stuffed Mushrooms

Chrissy Robinson


This is a VERY easy recipe that I've served at many parties. It's always a hit and they go quickly! For 50 mushrooms, use 3/4 cup breadcrumbs, 1.5 cup cheddar, 1.5 tsp tarragon, 3/4 cup green onions and 6 Tbs butter. It took me a couple of years to figure that one out! Enjoy.


☆☆☆☆☆ 0 votes

8 - 10
15 Min
10 Min


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  • 18
    mushrooms, fresh
  • 6 Tbsp
    italian-seasoned breadcrumbs
  • 1 tsp
    tarragon, dried
  • 6 Tbsp
    chopped green onions
  • 2 Tbsp

How to Make Cheese-Tarragon Stuffed Mushrooms


  1. Remove stem and core of each mushroom. In a covered skillet, steam mushrooms in a small amount of water for one minute. Remove from pan onto paper towels to drain. Set aside.
  2. In a medium sauce pan, sauté onions and tarragon in butter until soft. (a minute or two)
  3. Add cheese and breadcrumbs. Stir well. Remove from heat.
  4. Stuff mushrooms with cheese mixture, molding around the top. Bake at 375 degrees for 10 minutes.
  5. Can be made ahead and baked later.

Printable Recipe Card

About Cheese-Tarragon Stuffed Mushrooms

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian

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