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Cheese Stuffed Mushrooms

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“A delicious appetizer. These can be made early in the day and refrigerated until baking time.”
READY IN:
50mins
YIELD:
36 mushrooms
UNITS:
US

Ingredients Nutrition

Directions

  1. Clean the mushrooms and pat dry; remove stems and chop finely.
  2. Dip mushroom caps in 3 tablespoons melted butter and arrange cup side up in a shallow baking dish and season with salt and pepper.
  3. Saute onion in 2 tablespoons butter and the oil in a skillet for 3 to 4 minutes; do not brown.
  4. Add the scallions and chopped mushroom stems and saute until lightly browned.
  5. Add the wine and boil until almost all of the liquid has evaporated.
  6. Mix bread crumbs, 1/4 c Swiss cheese, Parmesan cheese, parsley, tarragon and salt and pepper in a bowl; add mushroom mixture and mix well.
  7. Add the cream a spoonful at a time, stirring until the mixture is moistened but stiff enough to hold its shape on a spoon; adjust seasonings if necessary.
  8. Fill each mushroom cap with stuffing and place on a baking sheet.
  9. Top each with a pinch of Swiss cheese.
  10. Chill until ready to bake.
  11. Bake at 375ºfor 15 to 20 minutes or until caps are tender and top is light brown.

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