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Cheese-Stuffed Mushrooms

 Cheese-Stuffed Mushrooms
“There are never leftovers when I serve these! This recipe is from a friend, but I modified it for a slimmer version that tastes as good as the original.” Cathy Barger - Clarksville, Michigan
24 ServingsPrep: 25 min. Bake: 15 min.


  • 24 medium fresh mushrooms
  • Butter-flavored cooking spray
  • 3 tablespoons chopped shallot
  • 2 teaspoons olive oil
  • 1/2 cup white wine or reduced-sodium chicken broth
  • 1/4 cup plus 6 tablespoons shredded reduced-fat Swiss cheese, divided
  • 1/4 cup grated Parmesan cheese
  • 3 tablespoons dry bread crumbs
  • 2 to 3 tablespoons fat-free milk
  • 2 tablespoons dried parsley flakes
  • 1/2 teaspoon dried tarragon
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  • Remove stems from mushrooms and finely chop. Place caps on a
  • foil-lined baking sheet; spritz with cooking spray. Set aside.
  • In a small skillet, saute the shallots and chopped mushrooms in oil
  • until tender. Stir in wine; bring to a boil. Reduce heat; simmer,
  • uncovered, for 10-12 minutes or until liquid is absorbed. Remove
  • from the heat.
  • Stir in 1/4 cup Swiss cheese, Parmesan cheese, bread crumbs, milk,

2 of 2

Cheese-Stuffed Mushrooms (continued)

Directions (continued)

  • parsley, tarragon, salt and pepper. Spoon into reserved mushroom
  • caps. Sprinkle with remaining cheese and spritz with cooking spray.
  • Bake at 375° for 15-20 minutes or until mushrooms are tender and
  • cheese is melted. Yield: 2 dozen.
Nutritional Facts: 1 stuffed mushroom equals 26 calories, 1 g fat (trace saturated fat), 2 mg cholesterol, 54 mg sodium, 2 g carbohydrate, trace fiber, 2 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.