Ingredients
20 button or cremini mushrooms
1 tbsp olive oil
1 tbsp butter
½ cup chopped onion
2 tbsp minced garlic
2 tsp fresh rosemary or thyme
1 cup shredded cheese (cheddar, mozzarella, Swiss, or mix)
3 tbsp breadcrumbs (panko or homemade)
Salt & pepper to taste
1 tbsp tbsp chopped parsley or chives (optional)
Method
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Prep mushrooms – Clean mushrooms, remove stems, and finely chop them.
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Prepare caps – Toss mushrooms with olive oil and pepper. Arrange cavity-side up on a baking sheet.
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Cook filling – Sauté onion, chopped stems, salt, and butter until soft. Add garlic and herbs, cook for a minute, then set aside.
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Toast breadcrumbs – In the same pan, toast breadcrumbs for about a minute.
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Stuff mushrooms – Mix cheese into the onion mixture, fill mushroom caps, and top with toasted breadcrumbs.
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Bake – Cook at 190°C (375°F) for 15–20 minutes until cheese is melted and mushrooms are soft.
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Garnish with fresh herbs and black pepper. Enjoy!
