Stuffed Mushrooms with Swiss Cheese

  • Recipe By
  • Published Jun 14th
  • Ready In35m
  • Servings12
  • Calories138
These are always a hit! Swiss cheese is a distinctive topping for mushrooms stuffed with a creamy mixture.

Stuffed Mushrooms with Swiss Cheese Ingredients

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

  • 12 large fresh mushrooms
  • 5 tablespoons butter, melted
  • salt and pepper to taste
  • 1/4 cup butter
  • 1/2 cup chopped onions
  • 1 tablespoon all-purpose flour
  • 1/2 cup heavy cream
  • 1/4 cup chopped fresh parsley
  • 1/2 cup shredded Swiss cheese

Stuffed Mushrooms with Swiss Cheese Cooking Instructions

  • Prep15m
  • Cook20m
  • Ready In35m

To cook Stuffed Mushrooms with Swiss Cheese, you need about 15 minutes of preparation time. The time needed to cook this Stuffed Mushrooms with Swiss Cheese is about 20 minutes , and you can serve your Stuffed Mushrooms with Swiss Cheese within 35 minutes . The following are the steps to cook Stuffed Mushrooms with Swiss Cheese easily:

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. 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. 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. 4 Generously stuff mushroom caps with the mixture. Top with Swiss cheese.
  5. 5 Bake 15 to 20 minutes in the preheated oven, or until lightly browned.

Nutrition Facts

Per Serving: 138 calories; 13.7 grams of fat; 2.5 grams of carbohydrates; 2.4 grams of protein; 41 milligrams of cholesterol; 76 milligrams of sodium.

  1. Jul 7th 2005

    I agree with the other reviewers that there is just TOO much butter! Also, the mixture was little runny, so bread crumbs would've helped. Also garlic would've pepped this up a bit. The fl ...

  2. Mar 5th 2005

    I used about a third of the butter called for and probably could have used less. They turned out tasty, but nothing special. If I made this again I would definitely add garlic.

  3. Dec 28th 2004

    My guests liked the taste but I thought they were much too greasy...too much butter!...Would not make these again

  4. Oct 31st 2004

    all i can say is mmmmmmmm

  5. Aug 11th 2004

    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 ...

  6. Oct 17th 2003

    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! Tha ...

  7. Sep 17th 2003

    I made this recipe just as it was written(I always do that the first time). I think the stuffing could be thicker- someone had said some bread crumbs maybe a good idea. But other than that i ...

  8. Jan 11th 2003

    I just loved this! Used shallots instead of onions, and we didn't have swiss cheese so I put slices of Brie on top to melt over the mushrooms. Amazing!

  9. Jun 29th 2002

    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. ...