This is a fairly easy "go with" for any number of dishes. With smaller mushrooms this can also be used as an appetizer or finger-food snack. For a small number of stuffed mushrooms you can just as easily use a toaster oven.
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- 1Clean the mushrooms (I wash them; some just rub them clean).
- 2Pop out the stems to leave a nice clean cap.
- 3Set the caps aside in a lightly greased oven pan (some oil will leak out while cooking so make certain the pan has sides all around).
- 4Chop the stems and a bit of onion.
- 5Chop them fine.
- 6In a mixing bowl, mix up a generous amount of parmesan cheese, spices to taste, the cheddar cheese, the sautéed stems and onion (along with the oil).
- 7Add cracker crumbs and more oil until the mixture can be molded with your hands and tends to stick together.
- 8You'll have to experiment a bit here to find the exact mix.
- 9The key is getting it to stick together.
- 10Divide up the mixture and place it into each of the mushroom caps.
- 11Fill each cap, pressing down to make certain the mixture fills all the nooks and crannies.
- 12Bake at 350 degrees for 30 minutes.
- 13You want to make certain everything is hot clear through and the cheese melted.
- 14Serve hot.
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Nutritional Facts for Onion Cheese Stuffed Mushrooms for One
Serving Size: 1 (116 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 430.5
- Calories from Fat 224
- Total Fat 24.9 g
- Saturated Fat 15.4 g
- Cholesterol 76.9 mg
- Sodium 665.2 mg
- Total Carbohydrate 26.3 g
- Dietary Fiber 0.9 g
- Sugars 1.1 g
- Protein 24.6 g
The following items or measurements are not included: