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Cheese & Herbs Stuffed Mushrooms are an elegant yet simple dish where fresh mushroom caps are filled with a flavorful mixture of cheese, garlic, and aromatic herbs. When baked, the mushrooms turn tender and juicy, while the stuffing becomes creamy and irresistible.
This versatile recipe can be customized to suit different tastes – keep it light with cottage cheese and herbs, go indulgent with mozzarella and cheddar, or even add breadcrumbs for extra crunch. Ideal as a starter for dinner parties, festive spreads, or even a wine-night snack, these bite-sized delights are always a hit.
Prepare the mushrooms.
Clean mushrooms gently with a damp cloth (avoid soaking in water). Remove stems, chop them finely, and keep aside.
Sauté the filling.
In a pan, heat olive oil. Add garlic, onion, and chopped mushroom stems. Sauté until moisture evaporates. Cool slightly.
Make the stuffing.
Mix sautéed mixture with cream cheese, mozzarella, parmesan, herbs, chili flakes, salt, and pepper.
Stuff the mushrooms.
Spoon filling generously into mushroom caps. Place on a greased baking tray.
Bake.
Bake at 180°C (350°F) for 15–18 mins until cheese melts and mushrooms turn tender.
Serve.
Garnish with fresh parsley or basil. Serve hot as a starter or snack.
Use large mushrooms for easier stuffing.
Add breadcrumbs to the filling for extra crunch.
For a spicier version, mix in green chilies or peri-peri seasoning.
Don’t overbake; mushrooms release water if cooked too long.
Vegan option – replace cream cheese and mozzarella with cashew cheese or vegan cheese.
Yes! You can cover and cook them on a greased tawa or grill pan until mushrooms are tender and cheese melts.
Yes. Stuff mushrooms ahead of time and refrigerate. Bake just before serving.
Mozzarella for stretch, cream cheese for creaminess, parmesan for flavor. A mix works best.
Yes! Add minced chicken, sausage, or bacon bits to the stuffing.
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