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Onion Cheese Stuffed Mushrooms for One

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“This is a fairly easy "go with" for any number of dishes. With smaller mushrooms this can also be used as an appetizer or finger-food snack. For a small number of stuffed mushrooms you can just as easily use a toaster oven.”

Ingredients Nutrition


  1. Clean the mushrooms (I wash them; some just rub them clean).
  2. Pop out the stems to leave a nice clean cap.
  3. Set the caps aside in a lightly greased oven pan (some oil will leak out while cooking so make certain the pan has sides all around).
  4. Chop the stems and a bit of onion.
  5. Chop them fine.
  6. In a mixing bowl, mix up a generous amount of parmesan cheese, spices to taste, the cheddar cheese, the sautéed stems and onion (along with the oil).
  7. Add cracker crumbs and more oil until the mixture can be molded with your hands and tends to stick together.
  8. You'll have to experiment a bit here to find the exact mix.
  9. The key is getting it to stick together.
  10. Divide up the mixture and place it into each of the mushroom caps.
  11. Fill each cap, pressing down to make certain the mixture fills all the nooks and crannies.
  12. Bake at 350 degrees for 30 minutes.
  13. You want to make certain everything is hot clear through and the cheese melted.
  14. Serve hot.

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