Stuffed Crimini Mushrooms with Gruyere

    25 min

    Vegetarian stuffed crimini mushrooms topped off with grilled Gruyere cheese. This is a great starter for guests.

    33 people made this

    Serves: 12 

    • 36 crimini mushrooms, stems removed
    • 125ml (4 fl oz) olive oil
    • 400g (14 oz) chopped onion
    • 5 tablespoons minced shallot
    • 6 cloves garlic, minced
    • 3 tablespoons chopped flat leaf parsley
    • 40g (1 1/2 oz) chopped fresh chives
    • 75ml (3 fl oz) lemon juice
    • 90g (3 1/2 oz) fresh breadcrumbs
    • 150g (5 oz) grated Gruyere cheese

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Bring a large pot of water to the boil. Add mushrooms and cook for about 3 minutes. Drain and set aside to cool.
    2. Heat olive oil in a large frying pan over medium heat. Add the onion, shallot, garlic, parsley and chives. Cover, and let the vegetables sweat for a few minutes to release the aromas. Remove from heat, and stir in the breadcrumbs and lemon juice.
    3. Preheat the oven's grill. Scoop out the mushroom caps and fill with the breadcrumb mixture. Place on a baking tray. Top with grated cheese.
    4. Grill for 3 to 5 minutes, until cheese is melted. Serve hot.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (7)


    I prefer to saute the mushrooms in a little olive oil instead of boiling them. Just make sure the bottoms are totally dry before placing in oven or they get soggy.  -  21 Jan 2007  (Review from Allrecipes US | Canada)


    I needed a treat with Gruyere for a class, so I tried these. They are quite good if a little bland - I'll make them again but will salt the filling next time. Also, I sauteed the filling on medium for a few minutes to soften up the onion and garlic, as I didn't think they'd be good crunchy. Good recipe and fun to make!  -  18 Dec 2006  (Review from Allrecipes US | Canada)


    Like another reviewer, I prefer to sautee my mushrooms rather than boiling them, and I have made this with Provolone cheese instead of Gruyere. I also eyeball the amount of lemon juice and herbs I add - we aren't big parsley fans, so I use a lot more chives. Nice recipe. Thanks!  -  26 Mar 2007  (Review from Allrecipes US | Canada)