Delicious Baked Mushrooms with Cheese: Perfect Wine Appetizer & Finger Food
Plump mushrooms filled with a savory tomato sauce and topped with plenty of cheese! Ideal as a wine snack, for dinner parties, or as finger food.
This delightful dish features large button mushrooms generously stuffed with a flavorful, sautéed tomato sauce filling and crowned with a blanket of melted mozzarella cheese. It’s a perfect companion for wine, making it an excellent choice for entertaining guests or serving as an elegant finger food for special occasions. Enjoy this simple yet impressive ‘Baked Mushrooms with Cheese’ recipe!
Main Ingredients- 9 large button mushrooms
- A small amount of bell pepper (for color)
- A small amount of onion (for flavor)
- 1 cup mozzarella cheese (generous amount)
Seasonings & Others- A little tomato sauce (store-bought or homemade)
- A tiny pinch of salt (for seasoning)
- Parsley flakes (for garnish)
- A little tomato sauce (store-bought or homemade)
- A tiny pinch of salt (for seasoning)
- Parsley flakes (for garnish)
Cooking Instructions
Step 1
For this recipe, it’s best to select large button mushrooms as they will hold more filling and look more appealing when baked. Prepare a small amount of bell pepper and onion, just enough to fill the mushrooms.
Step 2
Have your mozzarella cheese, which adds a delightful creamy texture, and tomato sauce, which provides a tangy flavor to the filling, ready. If you don’t have tomato sauce, regular tomato ketchup can be a suitable substitute. If using ketchup, adjust the sweetness and acidity to your preference.
Step 3
Gently rinse the button mushrooms under running water to remove any dirt or debris. Avoid soaking them for too long, as this can make the mushrooms mushy.
Step 4
After washing, you can peel the thin outer skin of the mushrooms for a cleaner appearance. However, if they are thoroughly washed, eating them with the skin on is perfectly fine and doesn’t affect the nutritional value. This is up to your preference.
Step 5
Pat the washed mushrooms thoroughly dry with paper towels. Excess moisture can cause the filling to become watery and affect the final texture.
Step 6
Carefully hold the mushroom stem and gently wiggle it from side to side to detach it without breaking the mushroom cap. It’s important to handle the mushrooms gently to keep them intact. Don’t discard the stems; they will be used in the filling.
Step 7
Finely mince the detached mushroom stems, bell pepper, and onion. Mince them as finely as possible; if the pieces are too large, they will be difficult to stuff into the mushrooms and the texture won’t be as pleasant.
Step 8
Heat a pan over medium heat and add a generous amount of olive oil. If olive oil is not available, any neutral cooking oil like canola or grapeseed oil will work. Avoid using sesame oil, as its strong flavor might overpower the dish.
Step 9
Once the oil is shimmering, add the minced onion and bell pepper. Sauté until they become translucent, about 2-3 minutes. Season with a tiny pinch of salt to enhance their natural sweetness and lightly season the filling.
Step 10
Add the finely minced mushroom stems to the pan and continue to sauté with the other vegetables. Cooking until the moisture from the mushrooms evaporates will intensify their flavor.
Step 11
Once the vegetables are well-cooked, stir in the tomato sauce. Cook until everything is well combined. Avoid adding too much tomato sauce, as it can make the filling too wet. Cook until the mixture is fragrant and slightly thickened.
Step 12
Transfer the sautéed vegetable filling to a bowl and let it cool slightly. Filling the mushrooms while the mixture is hot can cause them to become soggy, so allowing it to cool for a few minutes is recommended.
Step 13
Carefully spoon the cooled vegetable filling into the hollowed-out mushroom caps, pressing gently to ensure they are well-packed. Be careful not to tear the mushroom caps.
Step 14
Top each stuffed mushroom generously with mozzarella cheese. A good amount of cheese will ensure a bubbly, golden-brown topping when baked.
Step 15
Place the stuffed mushrooms in a preheated air fryer and bake at 160°C (320°F) for about 4 minutes. If using an oven, bake at 180°C (350°F) for 5-7 minutes. Be careful not to overcook, as excess moisture can be released from the mushrooms. Cook just until the cheese is melted and lightly golden.
Step 16
Arrange the finished baked mushrooms on a serving plate and sprinkle with parsley flakes for a beautiful garnish. The vibrant green flakes add visual appeal and a hint of freshness. Enjoy these delicious mushrooms as a perfect wine appetizer or party snack!
