Meet your new go-to appetizer: the cheesy baked mushroom caps. Tiny mushrooms become golden and fragrant once roasted, with their centers melting into creamy, bubbly cheese. Whether you stick to simple cream cheese or experiment with feta, telemea, or grated cheddar, the result is wonderfully comforting. With minimal prep—just clean the caps, fill them with cheese, and pop in the oven—you’ll end up with crispy edges, melt-in-your-mouth centers, and a dish that’s irresistible whether served warm or at room temperature.
Ingredients
Serves: –+
- Fresh mushrooms (white or cremini)7 pcs
- Mozzarella cheese3 ½ oz
- Parma ham (prosciutto)3 ½ oz
- Fresh herbs (oregano, basil, or as desired)
- Salt and black pepper
- Vegetable oil
Per serving
Calories: 127 kcal
Proteins: 10 g
Fats: 8 g
Carbohydrates: 3 g
Method
- Wash the mushrooms and carefully cut off the stems without damaging the caps.
- Grease a foil-lined baking tray with vegetable oil. Place the mushrooms on the tray, and salt them. Bake in an oven preheated to 190° for 15 minutes.
- Cut the cheese into small pieces. Slice the Parma ham thinly.
- Remove the mushrooms from the oven, place a slice of cheese in each mushroom cap, and top with a thin slice of Parma ham. Return the tray with the mushrooms to the oven and bake for a further 5 minutes until the cheese is melted.
- Remove from the oven, sprinkle with chopped herbs, salt, and pepper, and serve hot.
What types of cheese work best for this recipe?
How can I prevent mushrooms from becoming soggy?
