Savory Cheese-Stuffed Mushroom Caps
Delight your guests with these irresistible Savory Cheese-Stuffed Mushroom Caps, perfect as appetizers for any gathering. These mushrooms are filled with a savory, creamy mixture of cheese, fresh herbs, and aromatic sautéed onions that create a mouthwatering explosion of flavor in every bite. The light crunch of breadcrumbs complements the tenderness of the mushrooms, while the rich blend of Swiss and Parmesan cheeses elevates this dish to a gourmet experience. Whether you're hosting a party or simply enjoying a night in, these stuffed mushrooms are sure to impress.
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
large mushrooms
36 (cleaned and stems removed)
melted butter
3 tablespoons (for dipping mushroom caps)
salt
to taste
pepper
to taste
minced onions
3 tablespoons (sautéed)
butter
2 tablespoons (for sautéing)
vegetable oil
1 tablespoon
minced scallions
3 tablespoons (sautéed)
madeira wine
1/3 cup
dry breadcrumbs
3 tablespoons
shredded Swiss cheese
1/4 cup
grated Parmesan cheese
1/4 cup
chopped fresh parsley
1/4 cup
dried tarragon
1/2 teaspoon
cream
2-3 tablespoons (to adjust mixture consistency)
shredded Swiss cheese
3 tablespoons (for topping)
Instructions
1
Preheat your oven to 375°F (190°C).
2
Clean the mushrooms thoroughly and pat them dry. Remove the stems and finely chop them.
3
In a shallow baking dish, dip the mushroom caps in 3 tablespoons of melted butter, aligning them cup-side up. Season with salt and pepper to taste.
4
In a skillet, melt 2 tablespoons of butter along with 1 tablespoon of vegetable oil over medium heat. Add the minced onions and sauté for 3 to 4 minutes until softened but not browned.
5
Include the chopped mushroom stems and scallions in the skillet, continuing to sauté until lightly browned.
6
Pour in the Madeira wine and bring to a boil, cooking until almost all of the liquid has evaporated.
7
In a mixing bowl, combine the dry breadcrumbs, 1/4 cup of shredded Swiss cheese, grated Parmesan cheese, chopped parsley, dried tarragon, and additional salt and pepper to taste. Stir in the sautéed mushroom mixture until well combined.
8
Gradually add the cream, one spoonful at a time, mixing until the stuffing is moist yet firm enough to hold its shape.
9
Generously fill each mushroom cap with the stuffing mixture, placing them on a baking sheet.
10
Sprinkle a pinch of shredded Swiss cheese on top of each stuffed mushroom.
11
Optional: Chill the stuffed mushrooms in the refrigerator until you're ready to bake them.
12
Bake in the preheated oven for 15 to 20 minutes, or until the mushroom caps are tender and the tops are light brown.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Cheese-Stuffed Mushroom Caps?
They are gourmet appetizers featuring mushroom caps filled with a creamy mixture of Swiss and Parmesan cheeses, fresh herbs, and sautéed onions and scallions.
How many mushrooms does this recipe require?
The recipe calls for 36 large mushrooms.
What is the recommended oven temperature for baking the mushrooms?
Preheat your oven to 375°F (190°C) for the best results.
How should I prepare the mushrooms before stuffing them?
Clean the mushrooms thoroughly, pat them dry, and remove the stems to create a cavity for the filling.
Are the mushroom stems used in the recipe?
Yes, the stems are finely chopped and sautéed with onions and scallions to be included in the savory stuffing mixture.
What types of cheese are used in the stuffing?
This recipe uses a blend of shredded Swiss cheese and grated Parmesan cheese.
Why are the mushroom caps dipped in butter?
Dipping the caps in 3 tablespoons of melted butter adds rich flavor and helps the mushrooms remain tender while baking.
What liquid is used to enhance the flavor of the sautéed vegetables?
1/3 cup of Madeira wine is added and boiled down until almost evaporated to provide a deep, gourmet flavor.
How long should I sauté the onions?
Sauté the minced onions for 3 to 4 minutes until they are softened but not yet browned.
Can I make these stuffed mushrooms ahead of time?
Yes, you can fill the mushrooms and chill them in the refrigerator until you are ready to bake them.
What is the purpose of adding cream to the stuffing mixture?
Cream is added one spoonful at a time to ensure the stuffing is moist and has the right consistency to hold its shape.
What herbs are included in the filling?
The filling includes 1/4 cup of chopped fresh parsley and 1/2 teaspoon of dried tarragon.
How long do the mushrooms need to bake?
Bake the mushrooms for 15 to 20 minutes until the caps are tender and the tops are lightly browned.
Is any extra cheese added after stuffing the mushrooms?
Yes, a pinch of shredded Swiss cheese is sprinkled on top of each stuffed mushroom before baking.
What gives the stuffing its texture?
Dry breadcrumbs provide a light crunch that complements the creamy cheese and tender mushrooms.
Should I season the mushroom caps themselves?
Yes, after dipping the caps in butter, you should season them with salt and pepper to taste.
What oil is used for sautéing the aromatics?
The recipe uses 1 tablespoon of vegetable oil combined with 2 tablespoons of butter for sautéing.
How do I know when the Madeira wine is cooked enough?
Cook the wine until almost all of the liquid has evaporated from the skillet.
Can I use scallions in this recipe?
Yes, 3 tablespoons of minced scallions are sautéed along with the mushroom stems.
How should I arrange the mushrooms in the baking dish?
Align the mushroom caps cup-side up in a shallow baking dish or on a baking sheet.
What is the flavor profile of this dish?
It is a savory and rich appetizer with notes of aromatic herbs, creamy Swiss cheese, and nutty Parmesan.
How do I prepare the scallions and onions?
Both the onions and scallions should be minced and then sautéed.
Does this recipe include protein?
While nutritional data is not provided, protein is present via the Swiss and Parmesan cheeses.
Can I use different types of mushrooms?
The recipe specifies large mushrooms, which are typical for stuffing, but you can use any variety that has a hollowable cap.
What makes this dish gourmet?
The use of Madeira wine, fresh herbs like tarragon, and high-quality cheeses like Swiss and Parmesan elevates it to a gourmet level.
Is the stuffing supposed to be moist or dry?
The stuffing should be moist but firm enough to hold its shape.
How much tarragon is needed?
The recipe requires 1/2 teaspoon of dried tarragon.
What is the total number of ingredients?
There are 16 ingredients used in this recipe.
Are there specific instructions for the breadcrumbs?
Use 3 tablespoons of dry breadcrumbs and mix them with the cheese and herbs before adding the sautéed vegetables.
Should the mushroom stems be browned?
Yes, the stems and scallions should be sautéed until they are lightly browned.