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A plate of baked and stuffed mushroom caps.
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Baked Stuffed Mushrooms with Cheese

These little ‘shrooms are stuffed with onion, garlic, sour cream, and mushroom stems. They’re an easy and simple healthy appetizer!
Total Time50 minutes
Course: Appetizer, Dinner, Lunch, Side Dish, Starters and Sides
Cuisine: American
Allergy: Gluten Free, Nut Free, Vegetarian
Servings: 15
Calories: 25kcal
Author: Marina Rizhkov

Equipment

Ingredients

  • 8 oz white mushrooms, or any that you like
  • ½ yellow onion, chopped
  • 1 tsp extra virgin olive oil
  • ½ cup cheddar cheese, shredded
  • 1 Tbsp sour cream
  • 2 cloves garlic, minced

Instructions

  • Preheat the oven to 350F.
  • Take the stems off each mushroom. Chop the stems and add to a medium bowl.
    8 oz white mushrooms,
    Glass bowl with mushroom stems with mushroom caps on the side.
  • Add olive oil and chopped onion into a medium-sized skillet over medium heat. Sauté until the onions are clear.
    1 tsp extra virgin olive oil, ½ yellow onion,
    Onion sauteing in a skillet with olive oil.
  • Combine the onion, mushroom stems, garlic, and cheese with sour cream and a pinch of salt.
    8 oz white mushrooms,, ½ yellow onion,, ½ cup cheddar cheese,, 1 Tbsp sour cream, 2 cloves garlic,, 1 tsp extra virgin olive oil
    Mushroom cap filling ingredients in a glass bowl.
  • Using a small spoon, stuff each mushroom cap with the onion mix.
    Baking dish with parchment paper and mushroom caps on it, stuffed with filling.
  • Place each mushroom on a baking sheet and bake for 20 minutes.
  • You may garnish with fresh chopped dill. (optional).
    Baked stuffed mushrooms on a baking tray with parchment paper.

Nutrition

Calories: 25kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 26mg | Potassium: 59mg | Fiber: 1g | Sugar: 1g | Vitamin A: 43IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg