Name: Cheddar and Broccoli-Filled Mushrooms
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: ¼ tsp black pepper; ¼ cup panko breadcrumbs; ½ tsp salt; 1 cup sharp cheddar cheese, shredded; 1 small yellow onion, finely diced; 18 large cremini mushrooms; 2 cloves garlic, minced; 2 cups broccoli florets, finely chopped; 2 tbsp olive oil; 4 oz cream cheese, softened

Savor Cheddar and Broccoli-Filled Mushrooms, a cheesy, veggie-packed appetizer with meaty mushrooms stuffed with tender broccoli and sharp cheddar. This comforting oven-baked dish is perfect for gatherings, delivering cozy flavors with minimal prep.

Why You’ll Love This Recipe

Cheddar and Broccoli-Filled Mushrooms is a delightful, family-friendly appetizer that combines classic cheddar-broccoli pairing in savory mushroom cups, perfect for parties, game days, or healthy snacking. This budget-friendly recipe is incredibly easy, requiring simple steaming, mixing, and baking with minimal cleanup. Its versatility allows for cheese and veggie tweaks, making it a crowd-pleaser for all ages. Packed with vitamin C, calcium, and savory comfort, these stuffed mushrooms pair beautifully with ranch dip, salad, or steak, offering a restaurant-quality, irresistible bite that’s as delicious as it is simple to prepare.

Recipe Tips and Tricks

Choose Large Caps: Select stuffing mushrooms for generous filling.
Steam Broccoli: Prevents sogginess; chop finely after.
Use Sharp Cheddar: Grates smoothly; pre-shredded works but melts less.
Sauté Stems: Cook chopped stems with broccoli for extra flavor.
Broil at End: 1-2 minutes for golden, bubbly tops.
Serve Warm: Best fresh; reheat gently to maintain texture.

Yield: 6 Servings

Cheddar and Broccoli-Filled Mushrooms

Prep Time 15 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 40 minutes

Ingredients

¼ tsp black pepper
¼ cup panko breadcrumbs
½ tsp salt
1 cup sharp cheddar cheese, shredded
1 small yellow onion, finely diced
18 large cremini mushrooms
2 cloves garlic, minced
2 cups broccoli florets, finely chopped
2 tbsp olive oil
4 oz cream cheese, softened

Instructions

Preheat Oven: Set to 375°F (190°C); line a baking sheet with parchment.
Clean Mushrooms: Wipe mushrooms; gently remove stems and chop finely.
Steam Broccoli: Steam florets for 4 minutes; chop finely and cool.
Sauté Base: Heat 1 tbsp olive oil; cook onion and stems for 3 minutes.
Add Garlic: Stir in garlic; cook 1 minute until fragrant.
Mix Filling: Combine sautéed mix, broccoli, cream cheese, half cheddar, salt, and pepper.
Add Crunch: Fold in panko; adjust seasoning if needed.
Stuff Mushrooms: Spoon filling into caps; press to mound.
Top Cheese: Sprinkle remaining cheddar and drizzle with remaining oil.
Serve with Flair: Bake 18-20 minutes until golden, cool 5 minutes, and enjoy this cozy appetizer!

Notes

Steam broccoli briefly to keep bright green and crisp-tender.
Use sharp cheddar for best flavor; pre-shredded saves time.
Leftovers are great in omelets, quiche, or over baked potatoes.
Serve with ranch, marinara, or lemon wedges.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 282Total Fat 18gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 8gCholesterol 38mgSodium 447mgCarbohydrates 21gFiber 4gSugar 7gProtein 14g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Mushrooms: Large cremini or white button for stuffing; portobello for mains.
Broccoli: Fresh florets steam best; frozen (thawed, drained).
Cheddar Cheese: Sharp for bold flavor; mild for kids.
Cream Cheese: Full-fat for creaminess; light or Greek yogurt substitute.
Garlic: Freshly minced for aroma; powder in a pinch.
Onion: Yellow onion adds sweetness; green onions for milder.
Breadcrumbs: Panko for crunch; gluten-free or omit.
Olive Oil: For sautéing; butter for richer.

Variations and Substitutions

Protein Add-In: Include bacon, chicken, or ham.
Gluten-Free: Use gluten-free breadcrumbs or almond flour.
Low-Fat: Use light cheeses and less oil.
Vegan: Use plant-based cheeses and yogurt.
Spicy Kick: Add cayenne or jalapeños.
Cheese Variations: Swap cheddar for gouda, Swiss, or pepper jack.
Veggie Boost: Add spinach, cauliflower, or bell peppers.

Storage Options

Refrigerator: Store baked or unbaked in airtight container for up to 3 days.
Freezer: Freeze stuffed (unbaked) for up to 2 months; bake from frozen.
Reheating: Bake at 350°F for 10-15 minutes.
Meal Prep: Prep filling ahead; stuff and bake fresh.