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Gruyère & Thyme Stuffed Mushrooms

Gruyère & Thyme Stuffed Mushrooms

Updated October 28, 2026

Roasted mushroom caps filled with a buttery Gruyère, thyme and garlic breadcrumb stuffing, baked until golden and bubbling.

Before you start: heat the oven to 400°F. For more crunch, toss 2 tbsp extra panko with 1 tsp melted butter and sprinkle over the cheese before baking.

Can't find stuffing mushrooms? Use 4 portobello caps for a dinner-size version and bake about 20 minutes. Make ahead: make the filling up to 1 day ahead and refrigerate. Pre-roast the caps, stuff and bake just before serving, adding a few minutes to the bake.

Cook time
58 min
Rating
…

Ingredients

Scale
Measurement units
  • 24 large cremini or stuffing mushrooms (about 1 1/2 lb, 2 inches across)
  • 1 tbsp olive oil
  • ½ tsp kosher salt (divided)
  • 3 tbsp unsalted butter
  • 2 medium shallots (minced)
  • 2 garlic cloves (minced)
  • 1 cup panko breadcrumbs
  • 1 ½ cups Gruyère cheese (shredded; about 6 oz; divided)
  • 2 tbsp fresh thyme leaves (chopped)
  • 1 tsp Dijon mustard
  • ¼ cup heavy cream
  • ¼ tsp black pepper
  • 2 tbsp fresh parsley (chopped; optional)

Instructions

Prep and pre-roast the caps
Twist the stems out of mushrooms and finely chop the stems; set them aside.
Toss the caps with olive oil (1 tbsp) and salt (¼ tsp) and set them gill-side down on the lined pan.
Roast at 400°F until they start to soften and release liquid, about 10 minutes. Flip them gill-side up and pour off any liquid.
Equipment: rimmed sheet pan and parchment
Cook the filling base
While the caps roast, melt butter (3 tbsp) in the skillet over medium heat. Add shallots, garlic and the chopped stems.
Cook, stirring, until the liquid the stems release has cooked off and the mixture is lightly browned, about 5 minutes. Take off the heat.
Equipment: medium skillet
Mix the filling
Scrape the stem mixture into a bowl and stir in panko (1 cup), Gruyère (1 cup), thyme (2 tbsp), Dijon (1 tsp), cream (¼ cup), salt (¼ tsp) and pepper (¼ tsp) until it holds together when pressed.
Equipment: mixing bowl
Stuff and bake
Spoon the filling into the caps, mounding it gently without packing.
Sprinkle the tops with Gruyère (½ cup).
Bake until the mushrooms are tender and the tops are golden and bubbling, about 15 minutes.
Equipment: rimmed sheet pan and parchment, small spoon
Rest and serve
Let the mushrooms rest so the filling sets slightly, about 2 minutes.
Sprinkle with parsley (2 tbsp) and serve warm.

Tomorrow's Meal

Stuffed Mushroom & Gruyère Omelet

Leftover stuffed mushrooms chopped, warmed in butter and folded into a cheesy omelet.

You'll need to pick up:

3 eggs1 tbsp butter2 tbsp shredded Gruyère or Swiss

Quick overview:

  1. 1.Chop 4 to 6 leftover stuffed mushrooms
  2. 2.Melt the butter in a nonstick skillet over medium heat and warm the mushrooms 2 minutes
  3. 3.Pour in the beaten eggs and cook, pulling the edges in, until set to 160°F
  4. 4.Sprinkle with cheese, fold and slide onto a plate

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