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Stuffed Crimini Mushrooms with Gruyere

Rated as 3.9 out of 5 Stars

"Vegetarian stuffed crimini mushrooms topped off with broiled Gruyere cheese. This is a great appetizer for guests."
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Ingredients

25 m servings 188 cals
Original recipe yields 12 servings (36 mushrooms)

Directions

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  1. Bring a large pot of water to a boil. Add mushrooms, and cook for about 3 minutes. Drain, and set aside to cool.
  2. Heat olive oil in a large skillet over medium heat. Add the onion, shallot, garlic, parsley, and chives. Cover, and let the vegetables sweat for a few minutes to release the aromas. Remove from heat, and stir in the breadcrumbs and lemon juice.
  3. Preheat the oven's broiler. Scoop out the mushroom caps, and fill with the bread crumb mixture. Place on a baking sheet. Top with shredded cheese.
  4. Broil for 3 to 5 minutes, until cheese is melted. Serve hot.

Nutrition Facts


Per Serving: 188 calories; 13.1 g fat; 10.8 g carbohydrates; 7.2 g protein; 13 mg cholesterol; 115 mg sodium. Full nutrition

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Reviews

Read all reviews 7
  1. 10 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I prefer to saute the mushrooms in a little olive oil instead of boiling them. Just make sure the bottoms are totally dry before placing in oven or they get soggy.

Most helpful critical review

We thought these were just okay. We've had better stuffed mushrooms before. Probably won't make again. Sorry!

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I prefer to saute the mushrooms in a little olive oil instead of boiling them. Just make sure the bottoms are totally dry before placing in oven or they get soggy.

I needed a treat with Gruyere for a class, so I tried these. They are quite good if a little bland - I'll make them again but will salt the filling next time. Also, I sauteed the filling on me...

Like another reviewer, I prefer to sautee my mushrooms rather than boiling them, and I have made this with Provolone cheese instead of Gruyere. I also eyeball the amount of lemon juice and herbs...

I enjoyed this as a Thanksgiving appetizer this year!

We thought these were just okay. We've had better stuffed mushrooms before. Probably won't make again. Sorry!

I am now in love with mushrooms. Put this recipe on your bucket list.

I found it extremely bland.