Cheesy Stuffed Mushroom Recipe: This recipe for cheese-stuffed mushrooms is a popular party snack. The stuffed mushrooms recipe is easy to make and adapt to your favourite cheeses. We prefer a sharp cheddar, but mozzarella, Swiss, Gruyere, or creamier cheeses such as feta, goat, or brie will also work. A cheese combination is also a great idea!
These stuffed mushrooms are perfect for a house party or a kitty party, and you will certainly surprise your guests with each bite. This can also be a tasty evening snack for your family. You can also add your favourite vegetables, such as mashed peas and beans. But don’t forget to add cheese to your stuffing to give this stuffed mushroom recipe a cheesy flavour.
This recipe is heavily influenced by my previous cheesy bread roll recipe. I used the same stuffing, but I wanted to replace the bread with some vegetable and wasn’t sure which one. Meanwhile, my husband requested mushroom curry, which inspired me to use mushrooms in this stuffing. I was sceptical about the cheese because it would come out while deep frying in hot oil.
In addition, I used a double coating of breadcrumbs to keep the cheese from melting while frying. Furthermore, after the double coating, make sure to freeze it for at least 30 minutes. This is an extra precaution to keep the cheese from melting. This is an optional step, but I strongly recommend it. Furthermore, I used panko breadcrumbs, which I highly recommend for this recipe.
Stuffed mushrooms should be served immediately; otherwise, they will become soggy and lose their flavour. So serve them hot with your favourite dip, such as tomato ketchup, mayonnaise, cilantro chutney, or mint chutney.
They can also be served without any accompaniment. They make an excellent party or finger food snack. This recipe can be doubled to feed a large group.
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Cheesy Stuffed Mushroom Recipe Card:
Cheesy Stuffed Mushroom Recipe
- 8-10 mushrooms / kumbh
- 1 cup panko bread crumbs or any of your choice
- oil for deep frying
- 4to 5 toothpick to secure mushrooms
- 1 potato (boiled and peeled)
- 1/4 onion (finely chopped)
- 1/2 inch ginger (finely chopped)
- few coriander leaves (finely chopped)
- 1/4 cup mozzarella cheese (shredded)
- 1/2 tsp kashmiri chilli powder
- 1/4 tsp chaat masala
- 1/4 tsp dry mango powder / amchur powder
- salt to taste
For binding paste:
- 2 tbsp maida / all-purpose flour / plain flour
- 2 tbsp corn starch
- 1/4 cup water
Stuffed mushroom step by step instructions
Recipe for cheesy stuffing:
- 1 boiled potato, mashed in a large mixing bowl
- To that, add finely chopped onion, ginger, and coriander leaves.
- Now stir in the grated / shredded cheese.
- To taste, add spices such as chilli powder, chaat masala, dry mango powder, and salt.
- Mix everything thoroughly and set aside.
Recipe for corn – maida binding paste:
- Combine corn flour and maida in a small bowl.
- Make a thick, flowing paste with the required amount of water. for a more nutritious option Besan can be used in place of all-purpose flour. create a thick, flowing paste
Recipe for stuffing mushrooms:
- 8 medium-sized mushrooms are required. Break and carefully remove the stems from them.
- Fill the mushroom cavity with the prepared stuffing.
- Join two mushrooms together by leaving the stuffing side intact.
- Affix with a toothpick This is critical because otherwise the cheese may melt while deep frying.
- Dip the mushroom in the corn flour-maida batter. Cover all four sides.
- Then breadcrumb coat the mushrooms Alternatively, rava can be used.
- Dip again in maida-corn paste and breadcrumbs. Double coating is essential; otherwise, the cheese may melt while deep frying.
- Freeze the coated mushrooms for 15-30 minutes in the freezer. This is an extra precaution to keep the cheese from melting.
- Warm up the oil. In the meantime, dust the excess bread crumbs. Carefully place them in the medium-hot oil.
- Fry them in hot oil until golden brown.
- Drain and pat dry with absorbent paper.
- Serve the cheesy stuffed mushrooms hot with tomato ketchup or plain.
- Make use of fresh white mushrooms.
- If you stuff the stuffing too much, the cheese will melt and spoil the oil.
- Make sure the mushrooms are well coated with a thick paste of corn-maida paste.
- For the best crispy golden brown, use panko breadcrumbs.
- Using a toothpick to secure two mushrooms helps.
- I used white button mushrooms in this recipe. Cremini mushrooms can also be used.
- You can customise the spices and herbs to your liking.
- You can also add your favourite herbs. If using fresh herbs, add them as a garnish after the mushrooms have been baked. If you’re using dried herbs, mix them into the stuffing before baking.
- It is possible to double or triple the recipe.
- While eating, make sure to remove the toothpick.
What kind of cheese is used in stuffed mushrooms?
These cheese and garlic stuffed mushrooms are easy to make and adapt to your favourite cheeses. We prefer a sharp cheddar, but mozzarella, Swiss, Gruyere, or creamier cheeses such as feta, goat, or brie will also work.
What’s the deal with my soggy stuffed mushrooms?
If you get dirty mushrooms, I know it’s not recommended to soak them in water because they’ll get soggy once baked, but I quickly wash them under cold water, then dry and wipe with a paper towel.
Should I cook the mushrooms before stuffing them?
Overview of the Recipe and Success Factors
I cook the mushrooms for about 20 minutes before stuffing them, then cook them again after stuffing them. Instead of being undercooked and watery, the result is perfectly cooked mushrooms with a nice texture and great flavour.
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