Stuffed Crimini Mushrooms with Gruyere

  • Recipe By
  • Published May 21st
  • Ready In25m
  • Servings12
  • Calories188
Vegetarian stuffed crimini mushrooms topped off with broiled Gruyere cheese. This is a great appetizer for guests.

Stuffed Crimini Mushrooms with Gruyere Ingredients

The following are the ingredients needed to make delicious Stuffed Crimini Mushrooms with Gruyere for 12 servings:

  • 36 crimini mushrooms, stems removed
  • 1/2 cup olive oil
  • 2 1/2 cups chopped yellow onion
  • 1/3 cup minced shallot
  • 6 cloves garlic, minced
  • 3 tablespoons chopped Italian flat leaf parsley
  • 3/4 cup chopped fresh chives
  • 3 fluid ounces lemon juice
  • 2 cups fresh bread crumbs
  • 5 ounces shredded Gruyere cheese

Stuffed Crimini Mushrooms with Gruyere Cooking Instructions

  • Prep15m
  • Cook10m
  • Ready In25m

To cook Stuffed Crimini Mushrooms with Gruyere, you need about 15 minutes of preparation time. The time needed to cook this Stuffed Crimini Mushrooms with Gruyere is about 10 minutes , and you can serve your Stuffed Crimini Mushrooms with Gruyere within 25 minutes . The following are the steps to cook Stuffed Crimini Mushrooms with Gruyere easily:

  1. 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. 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. 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. 4 Broil for 3 to 5 minutes, until cheese is melted. Serve hot.

Nutrition Facts

Per Serving: 188 calories; 13.1 grams of fat; 10.8 grams of carbohydrates; 7.2 grams of protein; 13 milligrams of cholesterol; 115 milligrams of sodium.

  1. Jan 12th 2015

    I am now in love with mushrooms. Put this recipe on your bucket list.

  2. Nov 1st 2012

    I found it extremely bland.

  3. Apr 17th 2007

    We thought these were just okay. We've had better stuffed mushrooms before. Probably won't make again. Sorry!

  4. Mar 26th 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 h ...

  5. Jan 21st 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.

  6. Dec 18th 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 o ...

  7. Nov 24th 2006

    I enjoyed this as a Thanksgiving appetizer this year!