These stuffed mushrooms with chicken mince and melted cheese are a quick, elegant way to serve a warm appetizer for a family dinner or a relaxed gathering with friends. The filling stays juicy thanks to sautéed mushroom stems, onion, and a spoonful of mayonnaise, while the double layer of cheese creates a golden crust and a luscious, stretchy center.
Ingredients
- Large mushrooms — 16 pcs | about 21 oz | 600 g
- Chicken mince — 10.6 oz | 300 g
- Yellow onion — 1 small head | about 2.8 oz | 80 g
- Parsley — 2 tbsp, chopped
- Mayonnaise — 2 tbsp
- Hard cheese, grated — 4.2 oz | 120 g
- Vegetable oil — 1 tbsp
- Salt — 1/2 tsp or to taste
- Ground black pepper — 1/4 tsp or to taste
How to Prepare
- Preheat the oven to 356°F | 180°C. Line a baking sheet with parchment paper.
- Carefully remove the stems from the mushrooms and wipe the caps clean with a damp paper towel. Finely chop the stems.
- Heat the vegetable oil in a skillet over medium heat. Sauté the chopped stems with the finely diced onion for 5–6 minutes, until softened and lightly golden. Let cool for 2–3 minutes.
- In a bowl, combine the chicken mince, sautéed mushrooms and onion, parsley, mayonnaise, salt, and pepper until evenly mixed.
- Place a pinch of cheese into each mushroom cap, pack in the meat filling firmly, then sprinkle with cheese again.
- Arrange the mushrooms on the baking sheet and bake for 25 minutes at 356°F | 180°C, until golden on top and juicy inside.
- Let rest for 5 minutes and serve hot.
Serving and Storage
Serve with fresh herbs, crisp vegetables, or a light yogurt sauce. Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat in the oven at 320°F | 160°C for 8–10 minutes.
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Tips and Variations
- To keep the caps from cracking, do not overfill them and choose mushrooms of similar size.
- Replace the mayonnaise with sour cream or thick yogurt for a lighter version.
- Add a pinch of paprika or a little garlic to the filling for extra character.
- You can use turkey instead of chicken; the baking time stays the same.
Nutritional Value (per 1 of 4 servings)
| Serving | Calories | Protein | Fat | Carbs |
|---|---|---|---|---|
| 1 of 4 | ≈360 kcal | ≈28 g | ≈25 g | ≈5 g |
Frequently Asked Questions
What can I use instead of mayonnaise in the filling?
20% sour cream or thick Greek yogurt works well. For extra juiciness, add 1 tsp of olive oil or a little more cheese.
How do I avoid excess liquid when baking mushrooms?
Do not rinse the mushrooms under running water — wipe them with a damp paper towel instead. Sauté the stems with the onion until the moisture evaporates, and bake on parchment in a single layer.
Can I make them in an air fryer?
Yes. Cook at 356°F | 180°C for about 15–18 minutes, until golden. Watch the browning closely, as appliance power varies.