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Home ยป Recipe Index ยป Appetizer and Snack Recipes

Easy Stuffed Mushrooms

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight Jessica Randhawa
April 20, 2022
4.92 from 12 votes


Last Updated June 18, 2023 | 6 Comments

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These Easy Stuffed Mushrooms are made with portabella mushrooms filled with mashed potatoes, wild rice, two kinds of cheese, garlic, and Mediterranean herbs. Packed with mouthwatering savory flavors, these perfectly bite-size stuffed mushrooms are the perfect vegetarian and gluten-free appetizer.

Cheesy Stuffed Mushrooms with Caramelized Onions

Mushrooms never fail to amaze me. I mean, they’re not the first thing I think to cook or serve to guests, but whenever I do, the results are always fabulous.

These stuffed mushrooms are super easy to make. Stuffed with either homemade mashed potatoes or instant mashed potatoes, wild rice (the chewy texture is really nice, promise), and topped with fresh herbs, caramelized onions, and a little sprinkle of cheese – each bite is the perfect combo of flavors.

Of course, portabella mushrooms are a perfect, versatile blank canvas. Adapt and modify these stuffed mushrooms with whatever you’d like! If you don’t have time to caramelize the onions, simply top the mushrooms with more cheese and bacon bits.

Cheesy Stuffed Mushrooms with Caramelized Onions up close

How to Make Easy Stuffed Mushrooms

  1. Preheat the oven to 350° F and line a baking sheet with parchment paper. Prepare the mushroom caps and place them on a baking sheet.
  2. Caramelize the onions in a large skillet over medium-low heat for 40-45 minutes, stirring occasionally. Learn how to caramelize onions.
  3. Mix together your favorite instant mashed potatoes or prepare your favorite mashed potato recipe with the cooked wild rice, thyme, rosemary, garlic powder, salt, pepper, white cheddar cheese, and parmesan cheese in a medium bowl.
  4. Spoon the mashed potato mixture into the cavity of each mushroom. Top each mushroom with caramelized onions.
  5. Bake for 20 minutes, then sprinkle with parmesan and herbs and continue baking for 15-20 more minutes. Serve immediately.
Cheesy easy Stuffed Mushrooms with Caramelized Onions on a white plate in a row

Leftovers and Storage

Keep leftovers stored in an airtight container in the refrigerator for up to 2-3 days. Gently reheat in the microwave until warm.

More Appetizer Recipes

  • Soppressata and Radiant Provolone Cones
  • Ricotta and White Bean Dip with Roasted Strawberries
  • Sweet and Tangy Slow Cooker Cranberry Meatballs
  • Hot Crab Artichoke Dip Recipe
  • Canned Artichoke Hearts with Parmesan Breadcrumb Topping

If you try making this Easy Stuffed Mushrooms Recipe, please leave me a comment and let me know! I always love to hear your thoughts.

Cheesy Mashed Potato and Herb Stuffed Mushrooms with Caramelized Onions as seen close up

RECIPE CARD

Herb Stuffed Mushrooms

Easy Stuffed Mushrooms Recipe

4.92 from 12 votes
AuthorAuthor: Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa
Packed with savory flavors, Easy Stuffed Mushrooms – with instant mashed potatoes, wild rice, two kinds of cheese, garlic, and Mediterranean herbs – are perfect for game day or a holiday appetizer.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 45 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 30 minutes mins
Course Side Dish
Cuisine American
Servings 18 servings
Calories 103 kcal

Ingredients
 
 

  • 18 baby portabella mushrooms - stems removed – 18 to 24 mushrooms
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 large yellow onion - sliced
  • 2 packages Idaho Spuds Country Butter Mashed Potatoes - prepared
  • ½ cup cooked wild or white rice - optional
  • 1 teaspoon finely chopped fresh thyme
  • 1 teaspoon finely chopped fresh rosemary
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 cup white cheddar cheese - shredded
  • ½ cup grated parmesan cheese - plus more for topping
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Instructions
 

  • Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper. Prepare mushroom caps and place them on prepared baking sheet. Set aside.
  • Heat a large skillet over medium low heat. Add olive oil and butter and cook onions for 40-45 minutes, stirring occasionally, or until onions are completely caramelized.
  • While the onions are cooking, prepare the mashed potato filling. In a medium bowl mix together the prepared Idaho Spuds Country Butter Mashed Potatoes with the cooked wild rice, fresh thyme, rosemary, garlic powder, salt, pepper white cheddar cheese and parmesan cheese. Taste mixture, adding more salt and pepper as needed.
  • With a small spoon add the cheesy mashed potato mixture into the cavity of each mushroom, squeezing in as much as you can. Each mushroom will hold a different amount, some more some less.
  • When the onions are finished caramelizing (so worth the wait!), carefully scoop a little on to the top of each mushroom cap. Place stuffed mushrooms in the oven and bake for 20 minutes. Remove from the oven and top each mushroom cap with a little extra parmesan and fresh herbs and continue to cook for an additional 15-20 minutes.
  • Best served immediately.

Nutritional Information

Calories: 103kcal | Carbohydrates: 5g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 266mg | Potassium: 335mg | Fiber: 1g | Sugar: 2g | Vitamin A: 180IU | Vitamin C: 0.7mg | Calcium: 130mg | Iron: 0.4mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

1.1K shares
Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

Comments

  1. Sandra Hicks says

    December 25, 2021 at 9:09 pm

    5 stars
    I’m curious to know why they turned out so watery. I don’t know what I could do different. After 20 minutes in the oven they were in about 1/8 in of water. So I tried to drain that but everything slipped off the caps. So I tried another batch same thing. This time I just took paper toweling and blotted the bottom.

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      December 26, 2021 at 8:22 am

      Hi Sandra,

      It’s hard for me to say what happened, as I would have had to have been with you in the kitchen throughout the process.

      Reply
  2. Karly says

    January 23, 2017 at 3:20 pm

    5 stars

    These. Look. Amazing. Never thought I’d be sitting here drooling over mushrooms on a computer screen on a Monday morning, yet here I am. Doing that. I NEEEEED to try these immediately!

    Reply
    • Jessica Randhawa says

      February 1, 2017 at 3:45 am

      Hi Karly! Thank you ๐Ÿ™‚ I know, it’s pretty crazy how mushrooms can do that, right!? Love your site and recipes, btw. I’ve been a long-time follower of your site!

      Reply
  3. cakespy says

    January 23, 2017 at 1:11 pm

    5 stars

    I need to tell you that this recipe makes me want to challenge myself to see how many of them I can fit in my mouth at one time. AWESOME.

    Reply
    • Jessica Randhawa says

      February 1, 2017 at 3:46 am

      Bahahaha! That sounds hilarious and scary all at the same time.

      Reply

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Recipe Rating




4.92 from 12 votes (9 ratings without comment)

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Welcome to The Forked Spoon! I’m Chef Jessica Randhawa, and for over 14 years, I’ve been crafting and sharing more than 1200 recipes, blending delicious flavors with practical kitchen tips and expert culinary advice to elevate your everyday cooking. Learn more about meโ†’

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