Sharon's Stuffed Mushrooms

Cheddar and breadcrumb stuffed mushrooms

 The Spruce

Prep: 25 mins
Cook: 30 mins
Total: 55 mins
Servings: 8 to 10 servings
Nutritional Guidelines (per serving)
50 Calories
3g Fat
3g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 50
% Daily Value*
Total Fat 3g 4%
Saturated Fat 2g 10%
Cholesterol 9mg 3%
Sodium 97mg 4%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 1%
Protein 2g
Calcium 51mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This stuffed mushroom recipe uses a savory mixture of bread crumbs, green onions, and Cheddar cheese.


  • 8 to 10 medium mushrooms (firm, closed caps)
  • 1 tablespoon butter
  • 2 tablespoons onion (or green onions, minced)
  • 1/4 tablespoon Worcestershire sauce
  • 1/4 cup soft bread crumbs*
  • 1/4 cup sharp cheddar cheese (shredded)
  • 2 tablespoons water
  • Salt & pepper to taste

Steps to Make It

  1. Preheat oven to 350 F.

  2. Wash mushrooms quickly under running water; drain on paper towels. Pull stems from mushrooms and chop finely.

  3. Melt butter in a skillet over medium-low heat; add chopped mushroom stems and onion. Sauté until tender. Stir in Worcestershire sauce, soft bread crumbs, cheese, salt, and pepper.

  4. Sprinkle salt over mushroom caps and fill with sautéed mixture, mounding over the top. Then cover and refrigerate these mushrooms for up to 24 hours.

  5. Before serving, put 2 tablespoons of water in a shallow dish and arrange stuffed mushrooms in a dish. Bake for about 20 minutes. Serve hot.

*Soft bread crumbs: Put bread on cutting board and use fork tines to tear off crumbs or use food processor to make finer crumbs. One standard slice of bread makes about 1/2 cup of lightly packed crumbs.