Stuff mushroom caps with a mixture of chopped mushrooms, green onions, sherry, three cheeses and herbed breadcrumbs for a popular party platter appetizer.

Yield: 25-30 stuffed mushroom caps

Difficulty Rating: Easy

Nutritional Highlights: Mushrooms are naturally low in calories and sodium, fat free and cholesterol free, and filled with nutrients such as riboflavin (vitamin B12).

Recipe Created By:
Recipe From: Tennessee Home and Farm


  • 1 cup green onions, chopped
  • 12 ounces or 1 ½ cups mushrooms, roughly chopped
  • 1 tablespoon oil
  • 1 tablespoon butter
  • ¼ cup dry sherry wine
  • ½ cup Swiss cheese, shredded
  • ½ cup grated Parmesan
  • 1 cup seasoned or herbed breadcrumbs
  • ⅓ cup heavy cream
  • ¼ teaspoon salt
  • ¹⁄₈ teaspoon ground pepper
  • ½ cup seasoned or herbed breadcrumbs, toasted, for topping
  • ½ cup grated Pecorino cheese, for topping
  • 25-30 medium mushrooms, stems removed

Tips & Notes

No Pecorino cheese on hand? You can substitute with more Parmesan instead.



  1. Heat oven to 350 degrees.
  2. Melt butter and oil in large skillet. Add green onions and sauté until translucent, about 2 minutes. Add the chopped mushrooms, raise heat and cook until until lightly browned, about 5 to 7 minutes. Add the cooking wine and boil until almost dry, about 5 minutes. Remove from heat and let cool.
  3. Add Swiss and Parmesan cheeses, breadcrumbs, heavy cream, salt and pepper to the mushroom mixture, and mix well. Adjust seasonings if necessary.
  4. In a separate bowl, mix together the toasted breadcrumbs and Pecorino cheese.
  5. Stuff the mushroom caps with the mushroom-cheese mixture. Sprinkle each mushroom with breadcrumb-Pecorino topping. Bake at 350 degrees for 20 to 25 minutes.
Recipe From: Farm Flavor -

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  1. Jessy Yancey says:

    Linked up at Simply Sugar and Gluten Free’s Slightly Indulgent Tuesday: