Cheese Stuffed Mushroom Caps
Cheese stuffed mushroom caps offer a savory, cheesy bite with tender mushrooms and a hint of paprika, perfect as an appetizer or party snack for cheese lovers.
Ingredients
Instructions
- Wash the mushrooms.
- Carefully remove stems from the mushroom caps.
- Chop the stems finely.
- Trim the root ends of the scallions and chop them, including the green tops.
- Melt 2 tablespoons of butter in a frying pan and sauté the chopped stems and scallions.
- Mix the sautéed stems and scallions with grated cheese in a bowl.
- Season with salt and pepper to taste.
- Melt the remaining butter.
- Brush the inside and outside of each mushroom cap with melted butter.
- Place the mushroom caps in a shallow baking pan.
- Mound the cheese mixture into each mushroom cap.
- Sprinkle with paprika.
- Bake at 375°F until the mushrooms are cooked and the cheese is bubbly.
Tips & Substitutions
For a richer flavor, consider adding minced garlic or herbs like thyme to the cheese mixture. If you prefer a lighter option, substitute the butter with olive oil. You can also use different cheeses like cream cheese or mozzarella for varying textures. Ensure the mushrooms are fresh to avoid excess moisture, which can lead to soggy caps. This dish pairs beautifully with Pumpkin Parfait Cake for dessert.
Serving Suggestions
Serve these cheese stuffed mushroom caps as an appetizer or a side dish. They pair wonderfully with a fresh green salad or a light pasta dish. For a complete meal, consider serving alongside grilled chicken or fish. A glass of white wine enhances the flavors beautifully, making it a perfect choice for gatherings.
Storage & Reheating
Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 10-15 minutes, until heated through and the cheese is melty again. Avoid microwaving, as it can make the mushrooms rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Cheese Stuffed Mushroom Caps contains roughly 713 calories, with 25g protein, 12g carbohydrates, and 64g fat. It is an excellent source of calcium (61% of the Daily Value), protein (50% of the Daily Value), and vitamin A (47% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 2416mg per serving (105% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these stuffed mushrooms ahead of time?
Yes, you can prepare the stuffed mushrooms a day in advance. Assemble them, cover tightly with plastic wrap, and refrigerate. When ready to bake, simply remove from the fridge and add a few extra minutes to the baking time to ensure they are heated through.
What type of mushrooms work best for stuffing?
Large, firm mushrooms such as portobellos or button mushrooms are ideal for stuffing. They hold their shape well and provide enough space for the cheese mixture. Avoid smaller varieties as they may not hold enough filling.
Can I freeze the stuffed mushrooms?
Yes, you can freeze the unbaked stuffed mushrooms. Arrange them on a baking sheet to freeze them individually, then transfer to a freezer-safe container. When ready to cook, bake directly from frozen, adding a few extra minutes to the cooking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).