Something to pass around
Cheddar Stuffed Mushrooms
Chopped mushroom stems go into a cream cheese filling with scallions and cheddar. A light layer of buttery breadcrumbs browns on top while the caps soften. They fit an appetizer tray or a plate beside the main dish.
- Makes
- 24 stuffed mushrooms
- Preparation
- About 25 minutes
- Cooking
- About 20 to 30 minutes
Get everything ready
Ingredients
24 stuffed mushrooms
What you need
Oven, rimmed baking sheet, skillet, mixing bowl, food thermometer.
Time to cook
Method
Prepare the caps
Heat the oven to 375°F. Wipe the mushrooms clean and pat them dry. Twist out the stems and finely chop them. Place the caps hollow side up on a rimmed baking sheet, with a little space around each.
Cook the stems
Melt 1 tablespoon of the butter in a skillet over medium heat. Add the chopped stems and cook for about 5 to 7 minutes, stirring, until their released liquid has mostly evaporated. Add the scallions and garlic and cook for 1 minute more. Take the skillet off the heat and cool the mixture briefly.
Make the filling
Stir the cream cheese with ½ cup of the cheddar, salt, and pepper. Fold in the cooked mushroom mixture. Spoon the filling evenly into the twenty four caps, making a small mound rather than packing it tightly.
Add the topping
Melt the remaining tablespoon of butter and mix it with the breadcrumbs and the remaining ¼ cup cheddar. Sprinkle the mixture over the filled mushrooms. Set the baking sheet on the middle oven rack.
Bake and serve
Bake for about 20 to 30 minutes, until the caps are tender and the tops are golden. Check the center of several filled mushrooms with a thermometer and cook until the filling reaches 165°F. Rest for a few minutes before serving because the cheese stays hot.
Before you make it
Keep water out of the filling
Cooking the stems before mixing them with the cheese removes some moisture. Mushrooms still release liquid in the oven, so lift the finished caps onto a clean serving plate instead of leaving them in the pan juices.
Make enough bites
This batch uses about 1½ pounds of medium mushrooms before trimming. Three mushrooms per person is a starting allowance alongside other food. For large caps, the same filling may make fewer pieces, so use medium mushrooms if you want the stated yield.
Prepare ahead
Assemble the mushrooms and refrigerate them promptly in a covered container. Bake within a day. Cold mushrooms may need extra time, so check the filling temperature rather than relying only on the timer.
Handle the leftovers safely
Refrigerate leftovers promptly and reheat them to 165°F. See USDA’s leftover safety guidance and temperature chart.
Cooking times and serving counts are estimates.
Serving and leftovers
Keep cold food at 40°F or below and hot food at 140°F or above. Refrigerate perishable food within 2 hours, or within 1 hour when the temperature is above 90°F. Reheat leftovers to 165°F. Use a food thermometer for meat rather than relying on color.
USDA food handling guidance covers cooking temperatures, holding food, and refrigeration.