Please consult the OU's guidelines for checking fruits and vegetables.

Hot Cheddar Stuffed Mushrooms
Hot Cheddar Stuffed Mushrooms Eileen Goltz | Dairy
40 minutes 20 minutes
20 minutes
16 stuffed mushrooms

  • 1 lb. large fresh mushrooms (about 16)
  • 6 Tablespoons butter
  • 1 cup chopped onions
  • 1 cup soft bread crumbs
  • 1 cup shredded cheddar cheese
  • ½ cup chopped walnuts
  • ¼ cup chopped parsley
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

  1. Preheat oven to 350 °F.
  2. Rinse mushrooms and pat dry. Remove the stems and chop them finely and set them aside.
  3. In large skillet, melt the butter. Brush mushrooms caps with some of the melted butter and place the caps in a lightly greased 9X13 pan. Add the onions and reserved mushroom stems to the remaining butter in the pan. Sauté for about 2 minutes.
  4. Add the breadcrumbs, cheese, nuts, parsley, salt and pepper; stir lightly to combine and then remove the mixture from the heat.
  5. Spoon the filling into the prepared mushroom caps, mounding the filling high.
  6. Bake until hot, about 20 minutes. Serve hot.

Kashrut Instructions


  • Shiitake mushrooms may be used after a thorough washing.
  • Oyster mushrooms should be broken apart in several places. Pay careful attention to the base where small red worms can be found. Thoroughly examine all the inner sections. If insects are found, mushroom must be discarded.
  • Portobello mushrooms:
    1. Remove stem from mushroom cap.
    2. Examine the detached stem for any sign of worms.
    3. Taking hold of the mushroom cap, scoop out the entire brown fan-like under-part of mushroom.
    4. Wash thoroughly.


DESCRIPTION: Fresh Chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage and thyme are often used as spices or garnishing.
Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.


  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.