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Stuffed Crimini Mushrooms with Gruyere

Stuffed Crimini Mushrooms with Gruyere

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
RACHELSCHWARTZ

RACHELSCHWARTZ

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 188 kcal
  • 9%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 10.8g
  • 3%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 115 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

Nicole
12

Nicole

1/21/2007

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.

LovesCheese
10

LovesCheese

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!

Caroline C
6

Caroline C

3/26/2007

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!

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