Fall Greens Stuffed Mushrooms

12 to 16 mushrooms
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Stuffed mushrooms are a hit at any gathering—especially when they're stuffed with spiced greens and our nutty, alpine-style Grand Cru® cheese.


  • 1/4 cup red wine vinegar
  • 2 tablespoons Worcestershire sauce
  • 12 to 16 medium-sized mushrooms, stems removed
  • 1/4 cup minced red onions
  • 1/4 cup breadcrumbs
  • 1/4 cup chopped parsley
  • 1/4 cup chopped Swiss chard
  • 1/4 cup olive oil
  • 1 tablespoon minced garlic
  • 1 cup (4 ounces) shredded Roth Grand Cru® cheese


  1. The night before serving, mix red wine and Worcestershire sauce. Toss mushrooms in mixture, then marinate and refrigerate overnight.
  2. Heat oven to 375 degrees F.
  3. Place onions, breadcrumbs, parsley, chard, olive oil, garlic, and cheese in a bowl. Stir to blend.
  4. Spoon equal amounts of the mixture into each mushroom cap. Place mushrooms on a cookie sheet or in an ovenproof skillet.
  5. Bake 10-12 minutes, or until mushrooms are cooked and cheese is melted. Cool several minutes before serving.