Stuffed Mushrooms


It’s hard to imagine I’ve never made stuffed mushrooms, but it’s true. There are a lot of appetizers out there that I haven’t made, but mushrooms I love so you’d think they would be at the top of my list. My grandma sent me a recipe for stuffed mushrooms clipped from the Milwaukee Journal-Sentinel. Below is my adaptation.


  • 10 baby bella or large button mushrooms
  • 2 green onions, chopped
  • 1/2 package (4 ounces) cream cheese, room temperature
  • 3 or 4 slices provolone cheese


  1. Preheat oven to 350 degrees.
  2. Wipe any dirt off the mushrooms with a damp cloth and snap out the stems.
  3. In a small bowl, mix together the green onions and cream cheese. Fill each mushroom cap with the cream cheese mixture and place on an ungreased baking sheet.20131225-230106.jpg
  4. Cut the provolone cheese into small squares and put over the top of each mushroom.20131225-230115.jpg
  5. Bake in preheated oven 15 to 20 minutes, until heated through and cheese is beginning to brown.


Note: You can make up the stuffed mushrooms a day before the party, stopping before baking. Arrange on an ungreased baking sheet, cover, and refrigerate. When ready to serve, bake, uncovered, as directed above. If serving a larger crowd, double the recipe.

I like this appetizer because it’s relatively easy and completely impressive. My dad loved this dish. You probably think he loves everything I make, but he doesn’t. Yesterday he told me he wasn’t fond of the Creamed Brussels Sprouts (neither was I). So I believe him when he tells me he likes or loves something.

Something interesting: he did add some salt to the mushrooms. And he almost never adds salt to anything. On the other hand, I – who add salt to everything – did not add a pinch of salt to the dish – not while baking or eating. 

Recipe rating: 

Recipe rating: 

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