These stuffed mushrooms with cheese are an absolutely delicious appetizer. This recipe takes your ordinary white mushroom and elevates it to extraordinary! Smoked gouda, breadcrumbs, an array of colorful sweet peppers and white wine create a beautiful and savory filling!
Make ahead holiday appetizer
This hors d’oeuvre tastes even better, if you prepare it the day before you plan to serve it. I don’t know about you, but I appreciate a recipe that I can make ahead and just pop in the oven when I am going to serve it. This really takes the pressure off when you are getting ready for a party.
This recipe is on my Thanksgiving and/or Christmas menu every year. There is so much to prepare for these two holidays, and you want everything to be delicious and special. Stuffed mushrooms with cheese are always a hit and because I can prepare them a day ahead, they make life just a little easier. When you are ready, you just pop them into the oven for 15-18 minutes. And, if you cover your baking sheet with aluminum foil, then you will have one less dish to wash!
What’s in a mushroom?
I love a good stuffed mushroom, and these are so good that they are almost addictive! I can’t eat just one! The combination of ingredients really comes together beautifully. Cheese, sweet peppers, onions, garlic, herbs, and white wine create a lovely combination. The subtle smokiness from the gouda and slight tanginess from the white wine, produce a sophisticated blend of flavors. The aroma of this dish is really incredible as well!
I use yellow red and orange peppers for this recipe because they remind me of little jewels peeking out of the breading. It’s important that your mushrooms look good, because after all, we really do eat with our eyes first!
How to make Smoked Gouda Stuffed Mushrooms
So, let me get right to how you make delicious Smoked Gouda Stuffed Mushrooms.
- Start by cleaning your mushrooms with a soft brush.
- Remove the stems and dice them up. You will use them for the filling, so we are not wasting any of the lovely mushroom flavor.
- Brush the outside of the mushroom caps with olive oil.
- Next, dice the peppers, onion and 1 clove of garlic.
- Sauté the vegetables, including the stems, in olive oil until they are tender.
- Add herbs, salt, pepper, and white wine to the vegetables.
- Cook the mixture until the wine is reduced by half.
- Mix the vegetables with the breadcrumbs and smoked gouda.
- Fill the mushroom caps. Don’t be afraid to over fill the mushrooms. Arrange them on a baking sheet and refrigerate for 2 hours and up to 1 day.
- Bake in a 400° oven for 15 – 18 minutes.
FAQ’s about making this recipe
You can prepare these mushrooms up to 2 days in advance of when you are going to serve them. It is best to prepare them up to stuffing them, but don’t cook them. Wrap your pan in foil and refrigerate them until you are ready to serve them. Simply take them out of the refrigerator and bake them uncovered for 15-18 minutes, until they are heated through and tender.
The mushrooms will stay fresh for 3-4 days if they are stored in an airtight container and refrigerated.
1. Don’t add water to the mushrooms. When cleaning them use a brush or a paper towel to wipe the mushroom clean.
2. Bake them at 400 degrees. The high temperature will cook the mushrooms quickly before they can let off too much moisture.
Other appetizers you might like
Ultimate Stuffed Mushrooms with Cheese (Smoked Gouda)
- 3 tbsp. Olive oil Divided
- 2/3 cup Breadcrumbs Seasoned
- 2/3 cup Smoked Gouda Shredded
- 18 Mushrooms Whole, large
- 1/3 cup Pepper Yellow, diced
- 1/3 cup Pepper Orange, Red or Green diced
- 1/3 cup Onion Diced
- 1 clove Garlic Crushed or finely diced
- 1/8 tsp Black Pepper Ground
- 1/2 tsp Salt
- 1/8 tsp Sage Dried, ground
- 1/4 tsp Thyme Dried
- 1/4 cup White wine Dry
- Clean the mushrooms with a soft brush and remove the stems.
- Dice the stems and set them aside.
- Combine the breadcrumbs and the smoked Gouda in a medium size bowl.
- Brush the outside of the mushrooms with olive oil and arrange on a baking sheet.
- Heat the remaining olive oil in a skillet over medium heat.
- Add the mushroom stems, peppers, onions and garlic to the skillet and sauté until the vegetables are tender.
- Stir the salt, pepper, sage and thyme into the vegetables.
- Add the white wine and cook until the wine is reduced by half. About 1 minute.
- Stir the vegetable mixture into the breadcrumbs and cheese until blended and the breadcrumbs absorb the liquid from the vegetables.
- Fill the mushroom caps by mounding the filling into the cavity of the cap.
- Cover with plastic wrap and refrigerate for 2 hours and up to 1 day.
- Preheat oven to 400°.
- Bake the mushrooms for 15-18 minutes, until the mushrooms are tender and the filling is heated through.