Stuffing Stuffed Mushrooms | Dorothy Lane Market
Dorothy Lane Market

Stuffing Stuffed Mushrooms

PREP TIME 25 mins
COOK TIME 25 mins
SERVINGS 12
Chef Carrie Walters
  • POSTED Oct 27th, 2025
  • BY Chef Carrie Walters

INGREDIENTS

  • 2 Tbsp DLM Extra-Virgin Olive Oil
  • 12 large cremini mushrooms, wiped, stemmed, and scooped
  • ½ tsp garlic powder
  • ¼ tsp onion powder
  • Salt and pepper to taste
  • 2 cups stuffing
  • ½ cup Gruyère or Emmental cheese, grated
  • 1 large egg, beaten
  • 1 Tbsp minced fresh parsley, for garnish if desired

INSTRUCTIONS

1
Preheat oven to 400°F and lightly brush a large rimmed sheet pan with olive oil.
2
Brush the tops of the trimmed mushrooms with a little olive oil and season with the garlic powder, onion powder, salt, and pepper to taste.
3
Flip the mushrooms so they are cut-side down and roast for 10 minutes or until they have released their liquid. Remove from heat and set aside.
4
In a bowl, mix the stuffing with the cheese and egg. Mound a spoonful of the mixture on each mushroom cap and place back on the sheet pan.
5
Bake until stuffing is hot, about 12 to 15 minutes.
6
Sprinkle with parsley if desired before gobbling up.

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Stuffing Stuffed Mushrooms

PREP TIME 25 mins
COOK TIME 25 mins
SERVINGS 12

INGREDIENTS

  • 2 Tbsp DLM Extra-Virgin Olive Oil
  • 12 large cremini mushrooms, wiped, stemmed, and scooped
  • ½ tsp garlic powder
  • ¼ tsp onion powder
  • Salt and pepper to taste
  • 2 cups stuffing
  • ½ cup Gruyère or Emmental cheese, grated
  • 1 large egg, beaten
  • 1 Tbsp minced fresh parsley, for garnish if desired

INSTRUCTIONS

1
Preheat oven to 400°F and lightly brush a large rimmed sheet pan with olive oil.
2
Brush the tops of the trimmed mushrooms with a little olive oil and season with the garlic powder, onion powder, salt, and pepper to taste.
3
Flip the mushrooms so they are cut-side down and roast for 10 minutes or until they have released their liquid. Remove from heat and set aside.
4
In a bowl, mix the stuffing with the cheese and egg. Mound a spoonful of the mixture on each mushroom cap and place back on the sheet pan.
5
Bake until stuffing is hot, about 12 to 15 minutes.
6
Sprinkle with parsley if desired before gobbling up.

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