Fondue Stuffed Mushrooms

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  • Level: Easy
  • Total: 45 min
  • Active: 20 min
  • Yield: 8 servings
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2 pounds button mushrooms (about 30), stemmed

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

2 tablespoons unsalted butter

2 cloves garlic, chopped

3/4 cup panko breadcrumbs, plus more for topping

1/4 cup finely chopped fresh parsley

Finely grated zest of 1 lemon

6 ounces raclette cheese, cut into about 30 half-inch cubes


  1. Preheat the oven to 350 degrees F. Set a rack on a rimmed baking sheet. Toss the mushrooms with the olive oil; season with salt and pepper. Arrange open-side down on the rack. Bake until tender, about 30 minutes.
  2. Meanwhile, melt the butter in a medium skillet over medium heat. Add the garlic and cook until softened, about 2 minutes. Add the panko and cook, stirring occasionally, until golden, about 5 minutes. Stir in the parsley, lemon zest and 1/2 teaspoon salt.
  3. Turn the mushrooms open-side up. Fill each with 1/2 teaspoon of the panko mixture and a cube of cheese; sprinkle with more of the panko mixture. Bake until the cheese is melted and the panko is golden, 5 minutes.