Three Cheese Stuffed Mushrooms
User Reviews
4.5
Three Cheese Stuffed Mushrooms
Description
Three Cheese Stuffed Mushrooms are prepared by removing the stems from white mushrooms and seasoning the caps before baking. The stems are chopped and sautéed with onion and garlic, then blended with cream cheese, shredded mozzarella, Asiago, and fresh parsley to form a flavorful filling. Each mushroom cap is generously stuffed with this mixture.
A coating of Parmesan cheese mixed with panko breadcrumbs is pressed onto the tops, helping form a crisp topping during baking. The oven heat melts the cheeses inside, creating a creamy filling, while the breadcrumb topping adds a contrasting crunch.
This dish works well as a warm appetizer or a side dish for a variety of meals. Its combination of textures—from tender mushroom to smooth cheese and crispy topping—makes it appealing to serve with salads or hearty mains.
A tip noted is that some cheese may melt out onto the pan during baking, and these crispy edges add extra flavor and texture.
Ingredients
- 25 white mushrooms
- salt
- black pepper
- 1 tablespoon olive oil
- ⅓ cup yellow onion peeled and finely chopped
- 1 clove garlic minced
- 8 ounces cream cheese softened
- ½ cup mozzarella cheese shredded
- ½ cup Asiago cheese shredded
- 2 teaspoons parsley finely chopped, fresh
- 2 tablespoons panko breadcrumbs
- 1 tablespoon Parmesan Cheese grated
- 2 tablespoons butter melted
Instructions
- Preheat your oven to 375 degrees F. Line a baking sheet with foil and then lightly grease it with non-stick cooking spray or olive oil.
- Snap the stems from the mushroom caps and place the caps onto the baking sheet, top side down. Sprinkle the inside of the caps with a bit of salt and pepper. Finely chop the mushroom stems.
- Heat the olive oil in a skillet over medium-high heat. Cook the mushroom stems and chopped onion in the oil for 4 minutes. Add the garlic to the pan and cook for an additional minute. Remove from the heat.
- In a medium mixing bowl, stir together the softened cream cheese, shredded mozzarella, shredded asiago, parsley, and mushroom mixture until well combined. Fill each mushroom cap with a heaping spoonful of the cream cheese mixture.
- In a small bowl, combine the breadcrumbs and parmesan cheese. Dip the cream cheese side of each mushroom into the panko mixture pressing down lightly to coat the tops of the mushrooms with the bread crumbs.
- Drizzle the mushrooms with the melted butter and bake for 20-25 minutes or until golden brown.
- Remove from the oven, transfer the mushrooms to a platter, and serve warm.
Notes
- It's normal if some cheese melts out while baking; the crispy cheese bits enhance the flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 25mushrooms
Amount Per Serving
Calories 69 kcal
% Daily Value*
| Serving | 1mushroom | |
| Calories | 69kcal | 3% |
| Carbohydrates | 2g | 1% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 15mg | 5% |
| Sodium | 115mg | 5% |
| Potassium | 85mg | 2% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 183IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 49mg | 5% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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