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

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil. Add mushrooms, and cook for about 3 minutes. Drain, and set aside to cool.

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  • 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.

  • 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.

  • Broil for 3 to 5 minutes, until cheese is melted. Serve hot.

Nutrition Facts

188 calories; protein 7.2g 14% DV; carbohydrates 10.8g 4% DV; fat 13.1g 20% DV; cholesterol 13mg 4% DV; sodium 114.6mg 5% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/21/2007
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. Read More
(13)

Most helpful critical review

Rating: 3 stars
04/17/2007
We thought these were just okay. We've had better stuffed mushrooms before. Probably won't make again. Sorry! Read More
(3)
10 Ratings
  • 5 star values: 2
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
01/21/2007
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. Read More
(13)
Rating: 4 stars
12/18/2006
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 medium for a few minutes to soften up the onion and garlic as I didn't think they'd be good crunchy. Good recipe and fun to make! Read More
(10)
Rating: 4 stars
03/26/2007
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 add - we aren't big parsley fans so I use a lot more chives. Nice recipe. Thanks! Read More
(6)
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Rating: 4 stars
11/24/2006
I enjoyed this as a Thanksgiving appetizer this year! Read More
(5)
Rating: 3 stars
04/17/2007
We thought these were just okay. We've had better stuffed mushrooms before. Probably won't make again. Sorry! Read More
(3)
Rating: 5 stars
01/12/2015
I am now in love with mushrooms. Put this recipe on your bucket list. Read More
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Rating: 2 stars
11/01/2012
I found it extremely bland. Read More