My Favorite Stuffed Mushrooms

My Favorite Stuffed Mushrooms

I was having a few friends over for a catchup and some drinks and wanted to make a simple appetizer instead of the normal cheese and nut plate but didn’t have a lot of time to prep. The solution to my low-level problem was my trusty, handed down from mom, recipe for stuffed mushroom caps. So 70’s and I love it. This recipe is pretty special to me for a few reasons. First of all my mom would often make these as part of the appetizer tray for dinner parties. I loved all the special tid-bits she would make, but let me tell you, I had no appreciation for the amount of work it took to make some of them! These however are a snap, which is another reason I like them. They also have a wonderful taste and are nearly foolproof. You can change the proportions, customize the ingredients and really make them your own.  Did I mention they pair perfectly with a martini?

Stuffed Mushrooms

A classic appetizer you can whip up in a few minutes. These mushroom caps are filled with gruyere, Spanish olives, cream cheese and Worcheshire sauce then topped with a sprinkle of minced parsley. 

Course Appetizer
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 24 mushrooms

Ingredients

  • 8 oz Gruyere Cheese
  • 2 tbsp cream cheese room temp
  • 1 cup Spanish Olives Pimento stuffed
  • 2 tbsp Worcheshire sauce
  • Salt and black pepper to taste
  • 16 oz mushrooms stuffing or button work well
  • 2 tbsp minced parsley

Instructions

  1. Grate the gruyere cheese and chop the olives. Pop the stem off of your mushrooms.

  2. Mix the gruyere, cream cheese, chopped olives and Worcheshire together in a bowl. Add salt and pepper to taste.

  3. Fill the mushroom caps with the filling and place on a baking sheet.

  4. Bake at 450F for about 12 minutes or until cheese is melted and tops are golden brown. Allow to cool and sprinkle with minced parsley. 

Recipe Notes

This recipe is pretty special to me for a few reasons. First of all my mom would often make these as part of the appetizer tray for dinner parties. I loved all the special tid-bits she would make, but let me tell you, I had no appreciation for the amount of work it took to make some of them! These however are a snap, which is another reason I love them. They have a wonderful taste and are nearly foolproof. You can change the proportions, customize the ingredients and really make it your own. Did I mention they pair perfectly with a martini?

stuffed-mushrooms-4

You could make this dish using these four ingredients and be happy. I added a few more in the recipe, like a touch of cream cheese to bring it all together.

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I love the contrast of the light and dark in these mushroom caps!

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Space evenly on the baking sheet so they all get some heat in the oven.

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I try not to overfill my caps but worst case scenario, some oozes out. I line my baking sheets with parchment paper so there’s no cleanup problems. stuffed-mushrooms-9

I love this dish so much, even uncooked it’s still snackable.

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I definitely ate a few before the guests came…

One Comment


  1. Simple and flavorful, these look just perfect, and with the Gruyere, it’s a guaranteed win in my book. Great recipe, fantastic site. You’ve done your mom proud, and then some.

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