Brown mushrooms with gouda and herb butter

Brown mushrooms with Gouda and herb butter

When I can't find champignons or simply want something with a more intense flavor, I choose brown mushrooms. They are perfect for baking, especially if you fill them with Gouda cheese and a little herb butter. I make them quite often when I have leftover Gouda cheese and some larger mushrooms in the fridge. They are quick and don't require too many ingredients. A recipe you can prepare without too much hassle, especially when you want something warm on the table.

Quick info

Total time: about 30 minutes
Preparation time: 10 minutes
Baking time: 15-20 minutes
Servings: 8 stuffed mushrooms (2-3 people, depending on appetite)
Difficulty: easy
Recipe type: warm appetizer or side dish

Ingredients

8 medium or large brown mushrooms
100-150 g Gouda cheese
Herb butter (enough for each mushroom, approx. 1/2 teaspoon/mushroom)
Salt
Pepper (preferably mixed pepper, if you have)

Preparation steps

1. Start with the mushrooms. Quickly wash them or wipe them with a damp cloth. Carefully remove the stems so that the caps remain whole and you have room for the filling.
2. Cut the Gouda cheese into 8 suitable pieces to fit into each mushroom cap. They don't have to be perfect cubes, but they should fill the space well.
3. Place a piece of Gouda in each mushroom. Then add a piece of herb butter on top of each piece of cheese. If you have plain butter, you can sprinkle dried herbs over it.
4. Arrange the stuffed mushrooms in a heat-resistant dish, leaving space between them. Sprinkle a little salt and pepper on top. I use freshly ground pepper or mixed pepper for a more complex flavor.
5. Place the dish in the oven at 175°C, without a fan. Let the mushrooms bake for 15-20 minutes until the Gouda melts well and the mushrooms start to release juice. Check after 15 minutes to ensure they don't dry out too much.
6. Remove the dish, let them cool slightly for 2-3 minutes, then serve warm.

Why I make this recipe often

It's one of the simplest stuffed mushroom options, without complications. It’s quick to make, you don't need to chop many ingredients, and you don’t have to prepare them in advance. If you have larger mushrooms and a piece of cheese on hand, it’s easy to whip up. I also like it because it’s easy to adapt to what I have in the fridge.

Tips and variations

Tips

Brown mushrooms have denser flesh and a stronger flavor than white champignons. Try to choose fresh mushrooms with firm caps. If you want them to cook evenly, don’t overcrowd them in the dish.

For the herb butter, you can either use store-bought or quickly mix soft butter with dried herbs of Provence.

If you have mixed pepper (red, green, black), it's worth using it.

Substitutions

If you don’t have Gouda, you can use another semi-hard cheese that melts well, like Edam or Emmental. I don’t recommend very salty or very soft cheeses, as the texture won't be the same.

Herb butter can be replaced with regular butter and dried herbs sprinkled directly over the mushrooms. You can also try a drizzle of olive oil if you don’t want to use butter, but the flavor will be slightly different.

Variations

You can also add a small piece of ham or bacon under the cheese if you want an extra salty note.

Instead of herbs de Provence, you can try other mixtures of dried aromatic herbs, according to taste.

Serving ideas

I usually serve them as an appetizer or side dish with grilled meat. They are also good as a warm snack, served immediately after taking them out of the oven. For a platter with multiple snacks, you can place them next to other roasted vegetables.

Frequently asked questions

1. What type of Gouda works best?
I use plain Gouda, not too aged, so it melts evenly. Smoked Gouda is a bit firmer and doesn’t spread as well.

2. Can I use another type of mushroom?
Yes, champignons work too, but brown ones are more flavorful and hold up better in baking.

3. Do I need to remove the caps if the mushrooms are small?
If the mushrooms are too small, there isn't much space for filling, and they can dry out quickly. The best ones are medium-sized brown mushrooms with wide caps.

4. What do I do if I don’t have herb butter?
Just use plain butter and sprinkle dried herbs over the cheese before putting the dish in the oven.

5. Can they be prepared in advance?
You can prepare them and keep them in the fridge for a few hours, but bake them just before serving.

Nutritional values

Estimate per serving (one stuffed mushroom):
Approx. 80-100 kcal
Protein: 4-5 g
Fat: 6-7 g
Carbohydrates: 2-3 g

Values may vary depending on the type of cheese and the exact amount of butter used. Mushrooms are low in calories, most come from cheese and butter.

Storage and reheating

They are best served warm, immediately after taking them out of the oven. If there are leftovers, you can keep them in the fridge, covered, until the next day. They can be reheated in the oven or microwave, but the mushroom's texture becomes softer, and the cheese isn't as creamy as when freshly baked. For optimal taste and texture, I recommend consuming them right away.