These stuffed mushrooms are phenomenal. Cheesy, crispy, and so delicious from the combination of fresh herbs. You've GOT to try these!
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These stuffed mushrooms happened by accident. You see, I recently got the Professional Salad Shooter 02970 at a garage sale for $3!! The name sounds intense, right?
I was skeptical at first, because the packaging looked very old-school, this thing must be ancient! But I got home, tested it out, and this salad shooter is amazing!! It grates, spiralizes, slices, and ripple cuts vegetables so fast!
Usually I don't love extra kitchen gadgets because they take up space and I only end up using them once a month or so, but I started using it all the time.
If you get lucky like me and find one of these at a garage sale, I would say definitely get it. Otherwise, it's not terribly expensive on Amazon and might be worth it if you spiralize/shred/slice/ripple cut a lot of vegetables for things like stir fries, hash browns, or salads.
It DEFINITELY makes these Sweet Potato Leek Latkes so much easier to make - no more grating sweet potatoes by hand.
Anyway, ever since I got the salad shooter I've been wanting to shred/slice/ripple cut EVERYTHING!! The problem is, I am trying not to buy more groceries until I finish everything we have in the fridge. And the only thing we had that was shred-able was a block of cheddar cheese.
We had some mushrooms from this week's CSA, so I figured we're just going to eat some stuffed mushrooms for dinner. It's sort of a meal, if you eat enough of them. So I made these tasty little Cheddar Herb Stuffed Mushrooms.
What makes this the BEST stuffed mushrooms recipe?
The fresh herbs are key in this recipe. You can use just one or two of your favorite herbs for this recipe, but a combination of several different herbs really gives these mushrooms a fuller flavor.
I used a combination of fresh parsley, thyme, oregano, sage leaves for the filling for these stuffed mushrooms. If you've got basil that would work just as well - just try to get about a half a cup of fresh herbs total.
You'll also want to make sure to use fresh garlic in this recipe, as it gives a much nicer flavor to these stuffed mushrooms than garlic powder.
I also have a little secret trick to making the filling for these stuff mushrooms extra flavorful and to keep it from drying out as they bake: mushroom stems!
Instead of discarding the mushroom stems, you want to finely dice them and add them into the filling. The absolute easiest way to do this is to press the mushroom stems through the garlic press - this will shred them into tiny pieces that are perfect for this recipe. So the garlic press does double duty for this recipe. Here is the one I have - my mom gave it to me as a gift when I first moved out on my own and it's still going strong 13 years later!
You might also enjoy these other fantastic snacktastic recipes:
I hope you enjoy this recipe! Please leave me a comment and let me know if you've made it, I'd love to hear from you!
Cheddar Herb Stuffed Mushrooms
- 18 baby bella mushrooms (each about 1.5-2 inches wide)
- 1 cup shredded cheddar cheese (white cheddar works great!)
- ½ cup Italian breadcrumbs
- ½ cup finely minced fresh herbs (I used ¼ cup parsley, ⅛ cup thyme, ⅛ cup oregano, and 2 sage leaves)
- 2 garlic cloves , minced
- 2 tablespoons olive oil
- Ground pepper, salt to taste
- Preheat oven to 400F. Grease a 9x11 inch baking pan, or spray it with non-stick spray.
- Clean the mushrooms, and remove the stems. Save the stems!!Finely mince about half the mushroom stems - they will go into the stuffing. You can use a garlic press to press them right into the bowl where you will make the stuffing.
- In a large bowl, combine the shredded cheese, breadcrumbs, minced herbs, minced garlic cloves, and olive oil. Mix well. Add salt and pepper if necessary (Salt is optional, since the cheese and Italian breadcrumbs contain salt).
- Stuff each mushroom cap with 1-2 tablespoons of stuffing, really pack it in there with your hands to make sure the stuffing doesn't fall out.Arrange the mushrooms in the baking pan, and bake at 400F for 17-19 minutes, or until the mushrooms are cooked and the stuffing is melted and starting to turn golden on top.