Three Cheese Stuffed Mushrooms

Three Cheese Stuffed Mushrooms are an irresistible appetizer starring mushrooms filled with a mix of cheeses that all your guests will love! Meaty mushrooms, creamy, salty cheese and buttery Panko breadcrumbs are the perfect ingredients to make Three Cheese Stuffed Mushrooms but, be warned. This appetizer is hard to stop eating! These perfect little savory bites are ready to serve in 30 minutes and are always a hit at every party. A Star Appetizer Pop-able bites of mushrooms and cheese with a slight crunch are a must for every party. The texture and taste of these stuffed mushrooms make it so easy to keep eating them and I never have leftovers! As guests wander by the food table, they can’t help but pick one up, and then they always go back for more. Making these stuffed mushrooms is incredibly easy and since everyone raves about them, it’s a no-brainer for me when it comes to deciding what to make for the next party! A variety of flavors and appetizers are great to have at parties so making up Bacon Wrapped Chicken Jalapeno Poppers and Layered Nacho Dip gives you and your guests plenty of food to choose from! Other Recipes to Serve with Three Cheese Stuffed Mushrooms Mushrooms: Small, easy-to-eat bites are perfect for this dish so pick up a few packs of white button mushrooms. Veggies: You will need flavor-boosting onion and garlic for this recipe, as well as parsley. Dairy: For the incredible stuffing, you will need asiago cheese, softened cream cheese, parmesan cheese and mozzarella cheese. For the buttery topping, melted butter is required; salted or unsalted can be used. Bread crumbs: To give these mushrooms a little crunch, pick up Panko bread crumbs. Spices and oil: A little olive oil is needed for sauteing and you will also need salt and pepper. How to Make Three Cheese Stuffed Mushrooms STEP ONE: Preheat the oven to 375 degrees F, line a baking sheet with foil, then grease the foil with non-stick spray. Remove the mushroom stems and chop those, along with the onion. Sprinkle the insides of the mushroom caps with salt and pepper. STEP TWO: Sauté the chopped mushroom stems and onion and once tender, add the garlic and cook for a minute more. In a large bowl, stir together the cream cheese, mozzarella, asiago, parsley and the sautéed mushroom mixture until well combined. Fill each mushroom cap with a big spoonful of the filling. STEP THREE: Mix the bread crumbs and parmesan cheese in a small bowl. Dip the tops of the stuffed mushrooms in the breadcrumb mix and lightly coat them. STEP FOUR: Drizzle melted butter over the stuffed mushrooms and bake them for 20-25 minutes until they are golden brown. Tips for Success How do you keep stuffed mushrooms from getting soggy? Mushrooms are water loving things, so they will soak up some of the water you use to clean them. To prevent them from taking on too much water and then releasing that water during baking, making the stuffed mushrooms soggy, don’t soak them beforehand. When you remove the stems, toss the stems and the caps into a colander and give them a quick rinse, then toss them on a towel to dry a bit. The less contact they have with water the less soggy they will be. What goes well with stuffed mushrooms? Stuffed mushrooms are perfect as an appetizer but can also be served as a side to many delicious meals! The versatile mushroom makes it easy to pair with a weeknight spaghetti dinner or nicer shrimp linguine during a stay-at-home date night. Serve your favorite steak, chicken, or tofu meals with these stuffed mushrooms and classic garlic bread to round out a perfect meal. More amazing stuffed mushroom ideas! *This post was originally posted on 12/28/2015. Three Cheese Stuffed Mushrooms Three Cheese Stuffed Mushrooms are an irresistible appetizer starring mushrooms filled with a mix of cheeses that all your guests will love! 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.Serving: 1mushroom | Calories: 69kcal | Carbohydrates: 2g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 15mg | Sodium: 115mg | Potassium: 85mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 183IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 0.2mg Tried this recipe?Snap a pic and upload to your pin and let me know what you thought! 5 Time Saving Secrets How to Get Dinner on the Table … FAST SUCCESS! Watch your inbox for your free guide. There was an error submitting your subscription. Please try again. We use this field to detect spam bots. If you fill this in, you will be marked as a spammer.