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Cheesy Stuffed Mushrooms
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2 (16-ounce) packages baby bella mushrooms

1 Half Stick (1/4 cup) Land O Lakes® Butter

1/4 cup finely chopped onion

1/2 cup panko bread crumbs

2 tablespoons chopped fresh parsley

2 teaspoons chopped fresh thyme

2 teaspoons Italian seasoning

1 teaspoon garlic powder

1/4 teaspoon kosher salt

25 (or 1 per mushroom cap) Land O Lakes® Creamy Italian Blend Cheese Cubes

How to make

  1. STEP 1

    Heat oven to 375°F.

  2. STEP 2

    Wipe mushrooms clean with damp paper towel. Trim stem ends; discard. Remove stems; chop finely, reserving up to 1 cup (4 ounces). Discard any remainder or reserve for another use. Scrape brown gills from mushroom caps using small spoon; discard gills. Place caps cavity-side up onto rimmed baking sheet.

  3. STEP 3

    Melt butter in small sauté pan over medium heat. Add chopped mushroom stems and onion; cook 7-9 minutes or until softened and lightly browned. Remove from heat; stir in bread crumbs, parsley, thyme, Italian seasoning, garlic powder and salt. Stuff caps with filling up to edge of cavity. Place 1 cheese cube in each mushroom, pushing down into crumb mixture. If any bread crumb mixture remains, sprinkle evenly over tops of mushrooms. Bake 13-15 minutes or until cheese is melted and begins to brown in spots. Serve hot.

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