Stuffed mushrooms have long been a beloved appetizer in American cuisine, particularly popular at dinner parties and holiday gatherings. Their origin traces back to Italian cooking, where stuffing vegetables, especially mushrooms, with herbs, cheese, and breadcrumbs was a creative way to use leftover ingredients. This American adaptation emphasizes creamy textures and rich cheese, offering a simple yet flavorful bite-sized dish. Featuring sautéed mushroom stems, onion, light cream, and Swiss cheese, this version delivers both comfort and elegance. Whether served as hors d'oeuvres or as a side, stuffed mushrooms are a classic example of how humble ingredients can become gourmet treats with minimal effort.
Ingredients
- 1 pound mushrooms
- ¼ cup onion (chopped )
- 1 tbsp butter
- ¼ cup light cream
- salt (to taste)
- pepper (to taste)
- ¾ cup Swiss cheese (grated)
- 2 tbsp parsley (chopped)
Instructions
Step 1: Prepare the Mushrooms
- Clean the mushrooms thoroughly.
- Remove and finely chop the stems.
Step 2: Cook the Filling
- In a skillet, melt the butter over medium heat.
- Sauté the chopped mushroom stems and onions until soft.
Step 3: Mix the Filling
- Add light cream, chopped parsley, salt, and pepper to the pan.
- Stir to combine and heat through.
Step 4: Stuff and Bake
- Spoon the mixture into mushroom caps.
- Sprinkle generously with grated Swiss cheese.
- Bake in a 375°F (190°C) oven for 10 minutes.
Step 5: Serve
- Remove from oven and serve warm.
Tips
- Substitute Swiss cheese with Parmesan or mozzarella for a different flavor.
- Add a dash of garlic or breadcrumbs for extra texture.
- Use heavy cream instead of light cream for a richer filling.
- For a vegetarian version, use plant-based butter and cream alternatives.
- Add finely diced bell peppers or spinach for extra color and nutrition.
Transcription of the Original Recipe
Read or copy the transcription
Stuffed mushrooms _________________ 1 pound fresh mushrooms ¼ cup chopped onion 1 tbsp. flour ¼ cup light cream salt & pepper to taste Swiss cheese - grated 2 tbsp. parsley - chopped Clean mushrooms - remove & chop stems. Squeeze dry & saute stems with onions in butter until limp. Add remaining ingredients, except cheese & mix. Stuff mushroom caps & sprinkle with grated cheese. Bake in 375° oven for 10 mins. Serve warm. COMMERCIAL & RESIDENTIAL 2735 SO. INDUSTRIAL 734-9771 AUTO GLASS & ART GLASS 1601 SO. MAIN ST. 384-0997 Beal's ROYAL GLASS & MIRROR
From Transcription to Instructions
Hi there, from Salvaged Recipes: the original is a short note that tells you to chop stems, squeeze them dry and sauté with onions in butter, and it even lists a tablespoon of flour without saying what to do with it. Our instructions spell out melting a tablespoon of butter over medium heat, sautéing stems and onions until soft, then adding cream, parsley, salt and pepper to heat through, and they also give a cheese measure for topping. We broke the brief note into clear steps so you know when to add the cream and when to stuff and bake.
Nutrition
Calories: 120kcalCarbohydrates: 6gProtein: 4gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 160mgPotassium: 220mgFiber: 1gSugar: 2gVitamin A: 200IUVitamin C: 3mgCalcium: 50mgIron: 0.5mg
