1,613 easy and fully explained recipes, with +66K photos and 77 videos

Stuffed Mushrooms

Name: Stuffed Mushrooms
Prep time: 17 min
Cook time: 40 min
Total time: 57 min
Yield: 4 people
Cuisine: French
Ingredients: 500 g mushrooms; 1 teaspoon herbes de Provence; 2 tablespoons onion fondue; 50 g Reblochon; Salt; Pepper

In this recipe, the mushrooms are stuffed with caramelized onions, topped with cheese and cooked in the oven.

As mushrooms tend to give off a lot of liquid, especially when very fresh, the cooking is done in two stages.

79 K 4.0/5 (35 reviews)523570

Duration

1 hour

Difficulty

Easy

Last modified on: October 29^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 4 people, you will need:

1 500 g mushrooms
2 1 teaspoon herbes de Provence
3 2 tablespoons onion fondue
4 50 g Reblochon
5 Salt
6 Pepper
Total weight: 585 grams

Times for this recipe

Preparation

20 min.

Cooking

40 min.

All in all

1 hour

Preparation 20 min.

Cooking 40 min.

When should you start or finish this recipe?

If you start now, at , you will finish around: ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Step 1 - ⌛ 10 min.

Preheat the oven to 360°F (180°C).

Prepare 500 g mushrooms, cut off the stalks and lay the caps in an oven-proof dish or tray.

Salt the mushrooms and scatter the herbes de Provence over.

Step 2 - ⌛ 25 min.

Turn the mushrooms stalk side downwards to let the liquid they naturally contain drain out during cooking.

Bake in the oven for 20 to 30 minutes.

Step 3 - ⌛ 2 min.

At this point, take the mushrooms out of the oven and turn them the other way up.

Salt and pepper lightly.

Step 4 - ⌛ 5 min.

Fill each mushroom with a small dollop of onion fondue and add a piece of Reblochon on top.

Step 5 - ⌛ 15 min.

Put back in the oven for 15 minutes, until the cheese is nicely browned on top.

Step 6

Serve piping hot.

Remarks

You can pop the mushrooms under the grill at the end to brown the cheese.

If you don't have Reblochon, use any other cheese you like, preferably fairly soft.

Keeping: Should be eaten immediately.

Source: Homemade.

Support the site ❤️

This site has been around for years, with no advertising, no pop-ups, no traps, no information gathering, and I maintain it alone, out of passion.
If you liked this recipe, your support helps me to keep going.
Support cuisine-facile.com

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	5 g RDI=6 %	5 g RDI=1 %	2 g RDI=2 %	59 kcal RDI=2 %	247 kJ RDI=2 %
Per person	8 g RDI=9 %	7 g RDI=2 %	3 g RDI=3 %	86 kcal RDI=3 %	359 kJ RDI=3 %
Whole recipe	31 g RDI=35 %	26 g RDI=7 %	13 g RDI=13 %	343 kcal RDI=13 %	1,438 kJ RDI=13 %