These stuffed mushrooms are the PERFECT appetizer for any party. Fast and easy to make while also being a complete crowd pleaser!!
A few tips and Pointers
- This is an amazing make ahead dish. you cam make them the night before, refrigerate and bake the day of.
- I love gruyere in this recipe but you can use any cheese you love.
- Save the mushroom stems for a soup or sauté them with other veggies.
- You can change the proportions, customize the ingredients and really make them your own. Did I mention they pair perfectly with a martini? Yum.
Steps to make Stuffed Mushrooms
- Preheat oven to 450F. Mince the onion, shop the olives and shred the cheese.
- Add cheese, olives, onion, salt pepper, Worcestershire sauce, and cream cheese (if using) to a bowl and mix to combine.
- Clean mushrooms and pop stems off. I would suggest cleaning them with a paper towel to remove any dirt. Washing in water will saturate them.
- Fill mushrooms up with stuffing. In photo 4 you’ll see the absolute maximum amount of filling you should add.
- Bake at 450F for about 8-10 minutes or until cheese is melted and golden.
- Sprinkle with minced parsley and enjoy!
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.
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.
If you’ve tried these stuffed mushroom caps then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
These delicious stuffed mushroom caps are filled with gruyere, Spanish olives, onion and Worcestershire sauce then topped with a sprinkle of minced parsley.
- 8 oz Gruyere Cheese
- 2 tbsp cream cheese room temp (optional)
- 1 cup Spanish Olives Pimento stuffed
- 2 tbsp Worcestershire sauce
- Salt and black pepper to taste
- 16 oz mushrooms stuffing or button work well
- 2 tbsp minced parsley
- 1/4 Onion minced
Grate the gruyere cheese and chop the olives. Pop the stem off of your mushrooms.
Mix the gruyere, cream cheese if using, chopped olives and Worcestershire together in a bowl. Add salt and pepper to taste.
Fill the mushroom caps with the filling and place on a baking sheet.
Bake at 450F for about 12 minutes or until cheese is melted and tops are golden brown. Allow to cool slightly and sprinkle with minced parsley.
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?
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