Stuffed Mushrooms with Swiss Cheese

Stuffed Mushrooms with Swiss Cheese

34
MOLSON7 3

"These are always a hit! Swiss cheese is a distinctive topping for mushrooms stuffed with a creamy mixture."
Saved
Save
I Made it Rate it Share Print

Ingredients

35 m servings 138 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 138 kcal
  • 7%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 2.5g
  • < 1%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 76 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. Remove stems from mushrooms. Finely chop stems and set aside. Arrange caps hollow side up in the baking dish. Drizzle with 5 tablespoons melted butter, and salt and pepper to taste.
  3. Melt 1/4 cup butter in a medium saucepan over medium heat. Stir in the mushroom stems and onions, and cook 5 minutes, or until tender. Gradually blend in flour and heavy cream until smooth. Remove from heat. Mix in parsley.
  4. Generously stuff mushroom caps with the mixture. Top with Swiss cheese.
  5. Bake 15 to 20 minutes in the preheated oven, or until lightly browned.

Reviews

34
  1. 47 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I've made these several times, and they are always a big hit. I modify the recipe as follows: *For the onion I substitute green onions with tops. *I've substituted portobello mushrooms. (Wit...

Most helpful critical review

I used about a third of the butter called for and probably could have used less. They turned out tasty, but nothing special. If I made this again I would definitely add garlic.

I've made these several times, and they are always a big hit. I modify the recipe as follows: *For the onion I substitute green onions with tops. *I've substituted portobello mushrooms. (Wit...

My husband said they were better than the ones they make in the restaurant! 12 were not enough! I used portabella mushroom, because they have the most flavor. I didn't have parsley, so I didn...

This was a wonderful recipe!! I love it because you can customize (by adding more or less onion, breadcrumbs, or even lots of garlic). I even added crab meat too and it was delicious! Thanks ...

I made this recipe just as it was written(I always do that the first time). I think the stuffing could be thicker- someone had said some bread crumbs maybe a good idea. But other than that it ta...

I just loved this! Used shallots instead of onions, and we didn't have swiss cheese so I put slices of Brie on top to melt over the mushrooms. Amazing!

I agree with the other reviewers that there is just TOO much butter! Also, the mixture was little runny, so bread crumbs would've helped. Also garlic would've pepped this up a bit. The flavor...

I used about a third of the butter called for and probably could have used less. They turned out tasty, but nothing special. If I made this again I would definitely add garlic.

My guests liked the taste but I thought they were much too greasy...too much butter!...Would not make these again

all i can say is mmmmmmmm