Stuffed Mushrooms

Skillet w stuffed mushrooms outdoor

Who doesn’t love stuffed mushrooms?  Especially when they have melted cheese all over them!!  I realize many recipes for stuffed mushrooms involve some kind of breaded stuffing or quinoa (we all know I enjoy quinoa) however, sometimes less is more.  For a nice appetizer to stick your fork into, try these.  They are fresh and also darn good served with a glass of chilled white wine on any summer day…


  • 20 Mushrooms (or so) Button or Cremini
  • 8 ounces Shredded Aged Cheddar (a sharp white cheddar or even Fontina if you prefer)
  • 1/4 Cup Olive Oil
  • 1/2 Cup chopped green onions
  • 1 Roma tomato (chopped)
  • 4-5 Basil Leaves (finely chopped)
  • 1/2 tsp. Lemon Pepper


Preheat Oven to 375. Wipe clean the mushrooms and remove the stems.  Place in a baking dish or iron skillet (Use a little Pam or oil to keep from sticking).  Sprinkle each mushroom with cheese, then the onions, tomato, herbs (save some fresh basil for after baking for added topping and flair) and lemon pepper. Drizzle olive oil over the entire happy dish and bake until completely melted and sizzling.  (approximately 20-30 minutes) Cheers!


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