Swiss Stuffed Mushrooms
Cook Time: 8 minutes | Prep Time: 10 minutes | Total Time: 18 minutes
Servings: 10
Calories per Serving: 163.5
Description
Swiss Stuffed Mushrooms have been a beloved family recipe for years, particularly at graduation parties and showers. This dish combines the earthy flavors of fresh mushrooms with a savory stuffing of croutons, eggs, and Swiss cheese, creating a delightful appetizer that will quickly become a favorite at your next gathering. The slight tang from lemon juice and dill weed adds a perfect contrast to the creamy, melted cheese. With simple ingredients and a quick cooking time, this recipe is perfect for those who want a delicious, crowd-pleasing dish without much effort. Enjoy these Swiss Stuffed Mushrooms as much as my family has over the years!
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh mushrooms (whole, large) | 2 cups |
| Croutons (any type) | 1 cup |
| Eggs (large) | 2 |
| Dried dill weed | 2 teaspoons |
| Lemon juice | 1/2 tablespoon |
| Margarine (or butter) | 1/4 cup |
| Swiss cheese (shredded) | 1 cup |
| Dried parsley flakes | 2 teaspoons |
| Lemon, rind of | 1 teaspoon |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 163.5 kcal |
| Total Fat | 9.4 g |
| Saturated Fat | 3.2 g |
| Cholesterol | 52.2 mg |
| Sodium | 173.3 mg |
| Carbohydrates | 12.9 g |
| Dietary Fiber | 1.6 g |
| Sugars | 2.7 g |
| Protein | 8.6 g |
Instructions
-
Prepare the Mushrooms
Wash the fresh mushrooms thoroughly to remove any dirt or debris. Carefully remove the stems from each mushroom cap and chop the stems into small pieces. Set both the caps and chopped stems aside for later use. -
Season the Caps
Lightly sprinkle the mushroom caps with salt, ensuring they are evenly seasoned. This will help bring out their natural flavor and tenderize them slightly during baking. -
Cook the Mushroom Stems
In a skillet over medium heat, melt the margarine (or butter) and add the chopped mushroom stems. Cook for 3-4 minutes, stirring occasionally, until the stems are tender and lightly browned. -
Prepare the Filling
Add the croutons, eggs, dried dill weed, lemon juice, shredded Swiss cheese, dried parsley flakes, and lemon rind to the skillet with the cooked mushroom stems. Stir everything together, making sure the croutons absorb the flavors and the mixture becomes slightly creamy. Continue cooking for another 2-3 minutes until everything is well-combined and heated through. -
Stuff the Mushroom Caps
Using a spoon, carefully fill each mushroom cap with the prepared mixture, pressing gently to pack the stuffing in but avoiding overfilling. The mushrooms should be generously stuffed but not overflowing. -
Bake the Mushrooms
Arrange the stuffed mushroom caps on a baking sheet. Bake in a preheated oven at 350°F (175°C) for 5-8 minutes, or until the mushrooms are tender and the filling is golden brown and bubbling. Keep an eye on them to prevent overcooking. -
Serve and Enjoy
Once baked to perfection, remove the Swiss Stuffed Mushrooms from the oven and allow them to cool for a couple of minutes before serving. They are best enjoyed warm and make for a fantastic appetizer at any gathering.
Notes
- Feel free to substitute the Swiss cheese with another type of cheese if you prefer a different flavor profile.
- If you don’t have croutons on hand, you can use plain breadcrumbs as a substitute. Just toast them lightly in a dry skillet before adding them to the mixture for extra crunch.
- For a vegetarian twist, use olive oil or a plant-based butter in place of margarine.
These Swiss Stuffed Mushrooms are an irresistible treat that will have everyone coming back for more, whether you’re hosting a special occasion or just enjoying a cozy night at home. With minimal prep time and maximum flavor, they’re a must-try for any mushroom lover!
