Stuffed Mushrooms with Swiss Cheese

Stuffed Mushrooms with Swiss Cheese


"These are always a hit! Swiss cheese is a distinctive topping for mushrooms stuffed with a creamy mixture."

Ingredients 35 m {{adjustedServings}} servings 138 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 138 kcal
  • 7%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 2.5g
  • < 1%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 76 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. Remove stems from mushrooms. Finely chop stems and set aside. Arrange caps hollow side up in the baking dish. Drizzle with 5 tablespoons melted butter, and salt and pepper to taste.
  3. Melt 1/4 cup butter in a medium saucepan over medium heat. Stir in the mushroom stems and onions, and cook 5 minutes, or until tender. Gradually blend in flour and heavy cream until smooth. Remove from heat. Mix in parsley.
  4. Generously stuff mushroom caps with the mixture. Top with Swiss cheese.
  5. Bake 15 to 20 minutes in the preheated oven, or until lightly browned.
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Reviews 34

  1. 47 Ratings


I've made these several times, and they are always a big hit. I modify the recipe as follows: *For the onion I substitute green onions with tops. *I've substituted portobello mushrooms. (With so little stem, I chop up and add some white or crimini mushrooms and add to the saute.) *I add a tablespoon or so of bread crumbs when I add the flour. *I don't add parsley (because of the green onion tops.) *I substitute gorgonzola for the swiss cheese!!! Enjoy!

Felicia Manocchio

My husband said they were better than the ones they make in the restaurant! 12 were not enough! I used portabella mushroom, because they have the most flavor. I didn't have parsley, so I didn't add it and it still came out very nice. I also took the advice from the other reviews and added 1 tbls bread crumbs and lots of garlic with the onion mixture. Next time I am going to experiment with adding parmesan cheese to the onion mixture. Thank you so much, this one is a definite keeper.


This was a wonderful recipe!! I love it because you can customize (by adding more or less onion, breadcrumbs, or even lots of garlic). I even added crab meat too and it was delicious! Thanks so much!