stuffed mushrooms recipe with step by step photos – simple and easy recipe of stuffed mushrooms.
baked stuffed mushrooms is an easy and quick snack which does not require much cooking skills. there are many variations of making this recipe. i am sharing the method which i follow at home and find it easy as well as tasty.
you can choose the spices, herbs and stuffings to suit your taste. for the stuffing i have used the mushroom stalks with herbs and cheese. also i have made the recipe with white button mushrooms. you can also use cremini mushrooms.
stuffed mushrooms should be served immediately otherwise with time they become soggy and you won’t get the best flavor. so have them hot with any dip of your choice. they can be just served plain too without any accompaniment. stuffed mushrooms makes for a good party snack.
if you are looking for more mushroom recipes then do check:
stuffed mushrooms recipe card below:
stuffed mushrooms recipe
ingredients (1 cup = 250 ml)
- 400 grams white button mushrooms or cremini mushrooms
- 1 medium onion OR â…“ cup chopped onion
- 1 teaspoon finely chopped garlic (lahsun)
- ½ to 1 tablespoon olive oil
- ½ to ¾ teaspoon crushed black pepper (kali mirch powder)
- ½ teaspoon dried basil
- ¼ teaspoon dried oregano
- salt as required
- grated processed cheese or cheddar cheese or mozzarella cheese as required
- spring onion greens or garlic greens (chives) for garnish or parsley or coriander leaves
how to make stuffed mushrooms recipe
prepping mushrooms:
- first rinse and wipe dry 400 grams white button mushrooms. slice off a bit of the muddy part of the stalks and discard them. then just break stalk from each of the mushrooms.
- keep the stalks as well as the mushroom caps aside.
- chop off all the stalks finely.
making mushroom stuffing:
- heat 1/2 to 1 tablespoon olive oil in a pan. add 1 teaspoon finely chopped garlic.
- saute the garlic for some seconds on a low flame. no need to brown them.
- then add 1/3 cup chopped onions.
- begin to saute the onions on a low to medium flame, till they become light golden or golden.
- now add the finely chopped mushroom stalks.
- mix very well and saute on a medium flame. the mushrooms would first release some moisture or water.
- saute till the mushroom mixture is dried and there is no water or moisture.
- then add 1/2 to 3/4 teaspoon crushed black pepper, 1/2 teaspoon dried basil and 1/4 teaspoon dried oregano. you can also use your choice of dried herbs or add fresh herbs.
- also season with salt.
- mix very well and switch off the flame. let the mushroom stuffing become warm or cool down. taste and if required add more herbs, black pepper or salt.
assembling, stuffing and baking mushrooms:
- now with a small spoon place the stuffing in each mushroom cap. before you begin stuffing the mushroom caps, preheat your oven at 180 degrees celsius for 15 to 20 minutes.
- top up with some grated cheese. you can use processed cheese, cheddar cheese or mozzarella cheese.
- grease a baking tray with some olive oil. you can also use butter instead of olive oil for greasing the baking tray. place the stuffed mushroom caps on a baking tray.
- keep the baking tray in the preheated oven. bake for 180 degrees celsius for 15 to 20 minutes. you need to bake till the mushrooms shrink a bit in size and water starts releasing from them. the cheese will also melt and the color of the mushrooms will darken.
- allow to cool for a few minutes and then serve stuffed mushrooms hot as starter dish with any dip or chutney or sauce. do not serve after the mushrooms cool down as they become too soggy and soft. so they are best had when they are hot. you can garnish with some spring onion greens or chives or fresh herbs while serving.
how to make stuffed mushrooms recipe:
1. first rinse and wipe dry 400 grams white button mushrooms. slice off a bit of the muddy part of the stalks and discard them. then just break each stalk from the mushrooms.
2. keep the stalks as well as the mushroom caps aside.
3. chop off all the stalks finely. also chop 1 medium onion and 4 to 5 medium garlic. you will need ⅓ cup chopped onions and 1 teaspoon finely chopped garlic.
4. heat ½ to 1 tablespoon olive oil in a pan. add 1 teaspoon finely chopped garlic.
5. saute the garlic for some seconds on a low flame. no need to brown them.
6. then add â…“Â cup chopped onions.
7. begin to saute the onions on a low to medium flame. keep stirring often while sauteing the onions.
8. saute till the onions become light golden or golden.
9. now add the finely chopped mushroom stalks.
10. mix very well and saute on a medium flame. the mushrooms would first release some moisture or water.
11. saute till the mushroom mixture is dried and there is no water or moisture.
12. then add ½ to ¾ teaspoon crushed black pepper, ½ teaspoon dried basil and ¼ teaspoon dried oregano. you can also use your choice of dried herbs or add fresh herbs.
13. also season with salt.
14. mix very well and switch off the flame. check the taste and add more salt, black pepper or herbs if required. let the mushroom stuffing become warm or cool down.
15. now with a small spoon place the stuffing in each mushroom cap. before you begin stuffing the mushroom caps, preheat your oven at 180 degrees celsius/356 degrees fahrenheit for 15 to 20 minutes.
16. this way use up the entire stuffing in all the mushroom caps. fill them till the top.
17. now top up with some grated cheese. you can use processed cheese, cheddar cheese or mozzarella cheese.
18. grease a baking tray with some olive oil. you can also use butter instead of olive oil for greasing the baking tray. place the stuffed mushroom caps on a baking tray.
19. keep the baking tray in the preheated oven. bake at 180 degrees celsius/356 degrees fahrenheit for 15 to 20 minutes.
20. you need to bake till the mushrooms shrink a bit in size and water starts releasing from them. the cheese will also melt and the color of the mushrooms will darken.
21. allow to cool for a few minutes and then serve stuffed mushrooms hot as starter dish with any dip or chutney or sauce. do not serve after the mushrooms cool down as they become too soggy and soft. so they are best had when they are hot. you can garnish with some spring onion greens or chives or fresh herbs while serving.
Tried this today.. Excellent.. Thank you
Welcome Vandana
OK and thnx alot
welcome aman.
and don’t we need to add Green chilly and turmic powder.
this recipe is like a continental style recipe. so thats why green chilies and turmeric powder is not added. if you want, you can add. you can also add red chilli powder.
can we use paneer instead of cheese?
you can use paneer.
it was so juicy and yummy that it got over within seconds, even my 19 month old loved it?( and she is a fussy eater) so thanks a lot for the awesome recipe?
welcome amritha 🙂 glad your baby liked the stuffed mushrooms recipe. thanks for positive feedback and you are welcome.
eske lyi nonstick tawa use krna padega ya fir iron vala bhi use kr skte hai
aman, use any of the tawa. non stick or iron tawa both will work.
kya yeh dish oven k bina nhi ban skti actually I don’t have oven
aman, oven ke bina bhi ban sakte hain. tawe ko dheemi aanch par garam kare. thoda sa tel tawe par dal de. phir mushrooms ko rakhe. bilkul waise hi rakhe, jaise photo main, baking tray par rakha gaya hain. mushrooms ko dakhkhan/lid se cover kare. dheeme aanch ya sim pe pakaye. jab mushroom brown ho jaye aur pani chode, toh woh pak gaye hain. cheese bhi melt ho jayega.
My mushrooms released a lot of water and became very soft . They broke while eating. Any ideas ? Is it because of the moisture in the stalks or low temperature of the oven? Or because I washed mushrooms and not dry them properly ?
Also, I had a dish called mushroom saufiana once in a restaurant. Fennel and cheese. With some cream I suppose. I was hoping if u could help me crack that recipe too. Thanks. ?
i am hearing the recipe for the first time. for me i need to know whether is was dry dish or a gravy or a starter. but still difficult to guess.
they have got done too much. as soon as they begin to release water, the mushrooms are done. since the stalks are cooked, there is no moisture in them.