Cheddar Stuffed Mushrooms

Courtesy of: Organic Valley
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Servings: 8
Prep: 25 min
Total Time: 40 min


Mushrooms are a powerhouse of flavor and nutrition, and this recipe by Organic Valley harnesses that power to create a great dish. Try these cheddar stuffed mushrooms for an afternoon snack or at your next party as hors d’oeuvres.


  • 16 large button or crimini mushrooms about 2-inches in diameter (about 12 ounces)
  • 3 tablespoons Organic Valley Butter
  • 1/3 cup finely chopped onion
  • 3 cloves garlic, minced
  • 1/4 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup Organic Valley Shredded Cheddar Cheese
  • 1/4 cup whole wheat panko bread crumbs or gluten free panko bread crumbs, such as Ian’s brand
  • 1/4 cup chopped fresh parsley


  1. Heat oven to 350F.
  2. Remove mushroom stems from caps and finely chop the stems.
  3. Melt butter in a medium skillet.
  4. Brush some of the butter over mushroom caps; place cap sides down on a rimmed baking sheet.
  5. Add chopped stems, onion and garlic to remaining butter in skillet; sauté until golden brown and tender, 7 to 8 minutes.
  6. Remove from heat; stir in salt and pepper
  7. Toss cheese with bread crumbs and parsley in a medium bowl.
  8. Add stem mixture; mix well.
  9. Mound into mushroom caps, pressing down to use all the crumb mixture.
  10. Bake 13 to 15 minutes or until heated through. Serve warm.