Baked Mushrooms with Garlic Butter & Kashar Cheese Tips, FAQ & printable recipe

Tips for success

For the best cheese pull, serve the mushrooms immediately after a short 2-minute rest. If you wait too long, the cheese will set and lose its stretch.

To reheat leftovers, place them in a 350°F (175°C) oven for 5–7 minutes, or until the cheese is bubbly again. Avoid the microwave, which can make the mushrooms rubbery and the cheese tough.

The garlic butter is the heart of this dish. Use high-quality unsalted butter and fresh garlic for the brightest flavor.

If you like a little heat, add an extra pinch of pul biber or a dash of red pepper flakes to the butter. For a richer version, swap half the butter for olive oil, but keep the butter for its creamy texture and flavor.

Variations

• Spicy Sucuk Version: Add a layer of thinly sliced sucuk (Turkish sausage) or pepperoni between the butter and cheese. The sausage crisps up as it bakes, adding a smoky, spicy kick that pairs beautifully with the garlic butter.
• Herb-Forward: Swap the parsley for a mix of fresh thyme, oregano, and dill. Add a pinch of dried mint to the butter for a more complex, aromatic flavor that complements the earthy mushrooms.
• Tomato-Basil: Place a thin slice of fresh tomato on top of the butter before adding the cheese. The tomato adds moisture and a touch of acidity, and a sprinkle of fresh basil after baking brightens the dish.
• Nutty Twist: Toast a handful of pine nuts or chopped walnuts and sprinkle them over the cheese before baking. The nuts toast as the cheese melts, adding a crunchy texture and nutty flavor that pairs well with the garlic.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until bubbly.

Freezer

Not recommended—mushrooms become watery and cheese loses texture.

Reheat

Reheat in a 350°F (175°C) oven for 5–8 minutes until hot and bubbly.

Leftover baked mushrooms can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F (175°C) oven for 5–8 minutes, or until heated through. The cheese may lose some of its stretch upon reheating, but the flavor will remain delicious. Avoid microwaving, as it can make the mushrooms soggy.

The garlic herb butter can be made up to 3 days ahead and stored in the refrigerator. Let it soften at room temperature for 15 minutes before stuffing the mushrooms.

You can also prep the mushrooms (clean, stem, and arrange in the dish) a few hours ahead, but add the butter and cheese just before baking to prevent the mushrooms from drying out.

Serving ideas

Serve these baked mushrooms as a meze or appetizer, straight from the oven in the clay dish. Provide tongs for pulling the cheesy caps and plenty of crusty bread for dipping into the buttery juices.

The dish is best enjoyed hot, when the cheese is at its most stretchy and the mushrooms are tender. Pair with a crisp white wine or a cold beer to balance the richness.

For a heartier meal, serve the mushrooms over a bed of rice or alongside grilled meats. They also make a fantastic side dish for a Turkish-inspired spread, alongside hummus, ezme, and warm pita. The garlic butter drippings are a bonus—don't let them go to waste. Spoon them over the mushrooms or use them as a dip for the bread.

Frequently asked questions

Recipe card

Baked Mushrooms with Garlic Butter & Kashar Cheese

Prep 10 minCook 15 minTotal 25 minServes 4

Ingredients

• 1 1/4 lb large cremini or button mushrooms
• 4 tbsp unsalted butter, softened
• 3 cloves garlic, minced
• 2 tbsp fresh parsley, finely chopped
• 1/2 tsp kosher salt
• 1/2 tsp Turkish pul biber (Aleppo pepper flakes)
• 2 cups grated kaşar cheese (or provolone or mozzarella)
• Crusty bread, for serving

Instructions

1. Heat the oven to 400°F (200°C). Wipe the mushrooms clean with a damp paper towel—do not rinse. Pop out the stems and reserve them for another use. Arrange the caps open-side up in a round earthenware clay baking dish or a small baking dish that fits them snugly.
2. In a small bowl, mash the softened butter with the minced garlic, parsley, salt, and pul biber until well combined. The mixture should be spreadable but not melted.
3. Place a small cube of the garlic herb butter into each mushroom cavity, dividing it evenly. Use your fingers or a small spoon to press it gently into the hollow. The butter will melt and flavor the mushrooms as they bake.
4. Pile the grated kaşar cheese generously over each mushroom cap, mounding it high. The cheese should cover the butter completely. Use all the cheese, dividing it evenly among the caps.
5. Place the dish in the preheated oven and bake for 15 minutes, until the cheese is melted, bubbling, and golden blistered on top. The mushrooms should be tender but still hold their shape. Remove from the oven and let rest for 2 minutes before serving.
6. Using tongs, lift a cheesy mushroom cap and pull the molten cheese high into the air to show the stretch. Serve immediately with crusty bread for dipping into the garlic butter drippings at the bottom of the dish.

Contains: milk, gluten

Estimated nutrition per serving

Calories

320

Protein

14 g

Carbohydrates

8 g

Fat

26 g

Automatic estimate from the ingredient list, not laboratory-verified.