Can I use frozen mushrooms?

Yes, but thaw them in the fridge first and squeeze out excess moisture to avoid a watery filling. Increase baking time by 5 minutes.

Why did my mushrooms turn out dry?

You may not have added enough water to the baking sheet or overbaked them. Add more water to the pan and keep an eye on the time.

Can I skip the onion?

Yes, you can omit the onion or substitute with spring onion added at the end for a milder taste.

How do I know when they're done?

The mushrooms are done when they've softened and released their juices, and the cheese topping is golden and bubbly. They should pierce easily with a fork.

Baked Mushrooms

Name: Baked Mushrooms
Total time: 25 min
Yield: 1 порция
Cuisine: International
Ingredients: Button mushrooms — 250 g; Sour cream — 50 g; Semi-hard cheese — 150 g; Dill — 15 g; Salt — 2 g; Onion — 30 g

40min

497g

Nutrition per 100g

These baked mushrooms with cheese and sour cream are a culinary delight that will impress your guests and delight your family. Juicy mushroom caps filled with a tender mixture of chopped stems, onion, sour cream, and dill, topped with a crispy golden cheese crust — this dish is worthy of a festive table. Simple to make, yet always impressive. At just 46 calories, it's light and delicious.

MushroomsAt the TableAppetizers

WHAT YOU WILL NEED

From ingredients

6 products

Основа

Button mushrooms250 g

Начинка

Sour cream50 g

Dill15 g

Onion30 g

Сырная корочка

Semi-hard cheese150 g

Специи

Salt2 g

SIMPLE PROCESS

Step by step recipe

For perfectly juicy and flavorful mushrooms, prep them properly: gently remove the stems and scoop out the centers of the caps. Sauté the filling — chopped stems and onion with sour cream — until smooth and aromatic. Bake with a little water on the baking sheet to keep the mushrooms moist. Follow these steps for a perfect appetizer every time.

Step 1

Prep the Mushrooms

Wash and dry the mushrooms. Carefully twist off the stems and set aside. Using a small spoon, scoop out the center of each cap to create a hollow 'cup'. Finely chop the stems and the scooped-out flesh.

Step 2

Sauté the Filling

Finely chop the onion. Heat a little oil in a skillet, sauté the onion until translucent, then add the chopped mushroom stems and flesh. Cook for 5–7 minutes until soft. Season with salt to taste.

Step 3

Add Sour Cream and Herbs

Stir in the sour cream and cook for 1 minute. Add the chopped dill, remove from heat, and mix in 2 tablespoons of the grated cheese.

Step 4

Stuff the Mushrooms

Fill each mushroom cap with the filling, pressing it in gently. Sprinkle the remaining grated cheese generously over the tops.

Step 5

Bake

Place the stuffed mushrooms on a parchment-lined baking sheet. Pour about ¼ cup (50–100 ml) of water onto the sheet. Preheat the oven to 180°C (350°F) and bake for 25 minutes.

Step 6

Serve

Transfer the mushrooms to a serving plate, drizzle with any pan juices, and garnish with fresh herbs. Serve hot as an appetizer or side dish.

CHEF'S TIP

Choose Large Mushrooms

Large mushrooms with firm caps and closed veils are best for stuffing — they're easier to clean and hold the filling well.

Don't Overcook the Filling

Sauté the stems and onion until just soft — don't let them burn. Add sour cream at the very end to prevent curdling.

Use Full-Fat Sour Cream

Sour cream with at least 20% fat gives the filling a creamy texture. If using a lighter version, add 1 teaspoon of flour to thicken it.

Go Generous with Cheese

The cheese crust is the highlight. Sprinkle generously to achieve a golden, bubbly topping. Mixing two types of cheese adds extra depth.

SUBSTITUTIONS

Add your taste

With Oyster Mushrooms Replace button mushrooms with oyster mushrooms — they're larger and meatier, but need an extra 5–7 minutes of baking. Use only the caps, and for the filling, skip the woody stems and use extra cheese and onion.
With Mayonnaise Instead of Sour Cream Use mayonnaise instead of sour cream for a richer, thicker filling. You can reduce the amount to about 30g.
With Parsley Instead of Dill Swap dill for parsley or a mix of fresh herbs for a milder, fresher flavor.
Vegan Option This dish is already vegetarian. For a vegan version, omit sour cream and cheese, and replace with a drizzle of soy sauce and a sprinkle of breadcrumbs.

HOW TO STORE

How to Store Baked Mushrooms

Cool the mushrooms to room temperature, then transfer to an airtight container and refrigerate for up to 2 days. Reheat in the oven at 160°C (320°F) for 5–7 minutes or in the microwave. Freezing is not recommended — mushrooms lose texture and become watery.

GOOD TO KNOW