Easy Stuffed Mushrooms Recipe

Clean the mushrooms and remove the stems, saving them for later.

Drizzle the mushroom caps with 1 tablespoon of olive oil and season with salt and pepper.

Arrange the mushroom caps on a baking sheet or in an oven-safe skillet.

Chop the saved mushroom stems, removing any hardened ends.

Chop 1/2 cup of sweet onion and set aside.

Chop enough garlic to get 2 tablespoons (about 4 to 5 cloves).

Remove the leaves from the rosemary stems and chop to get 2 teaspoons.

Melt 1 tablespoon of butter in a skillet over medium heat.

Add the chopped mushroom stems, onion, and a pinch of salt to the skillet and cook until the onions are soft and smell sweet.

Stir in the chopped garlic and rosemary, cooking until fragrant (about 1 minute).

Transfer the mixture to a bowl.

In the same skillet, add 3 tablespoons of breadcrumbs and toast them over medium-low heat until lightly toasted.

Transfer the toasted breadcrumbs to the bowl with the mushroom mixture.

Grate 2 ounces of sharp white cheddar cheese and stir it into the mushroom and onion mixture along with a pinch of salt and pepper.

Divide the filling between the mushroom caps, pressing it down into the cavity with a spoon.

Sprinkle the toasted breadcrumbs on top of the stuffed mushrooms.

Bake in a 375°F oven until the cheese has melted and the mushrooms have softened.

Serve with fresh herbs on top, such as chives.

Equipment Needed

Spice Level: