Stuffed Mushroom Caps

Nicole Bredeweg


Whenever I talk about how much I love doing new recipes, and I'm asked "which one is your favorite?", this is the first one to come to mind. I found it on a recipe card sponsored by my local grocery store. It's a big production in my house, but it's worth our effort! Anyone else, though, can make it less expensively and faster, too, with a few simple tricks. . .


★★★★★ 1 vote



  • 20 large
    mushrooms (approximately 20 ounces)
  • 6 Tbsp
    butter, divided
  • ·
  • ·
  • 3 Tbsp
    green onion, minced
  • 1 Tbsp
  • 3/4 c
    heavy whipping cream
  • 1/2 c
    parmesan cheese, grated
  • 3 Tbsp
    parsley, minced
  • 1/2 c
    swiss cheese, shredded

How to Make Stuffed Mushroom Caps


  1. Preheat oven to 375*F. Clean mushrooms and remove stems.
  2. Brush caps with 2 tbsp melted butter and arrange, hollow side up in 13 x 9 baking dish. Season with salt and pepper.
  3. Finely chop mushroom stems; saute with green onion in remaining butter 10 - 12 minutes until most of the liquid is evaporated, stirring frequently. Lower heat and stir in flour, cooking for 1 minute. Add cream and simmer until thickened. Stir in Parmesan and parsley.
  4. Fill mushroom caps with mixture. Top each with 1 tsp swiss cheese. Bake at 375*F for 30 minutes. If taking away, DO NOT COVER WITH ANYTHING THAT FLEXES! It will adhere to the hot cheese and ruin the presentation.
  5. ***Note: These mushrooms can be made a day in advance. Prepare and stuff mushrooms; top with cheese. Cover and refrigerate until ready to bake and serve.

Printable Recipe Card

About Stuffed Mushroom Caps

Main Ingredient: Vegetable
Regional Style: American

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