3-Cheese Stuffed Mushrooms
Tender button mushrooms filled with 3 different kinds of cheese, sautéed onions, herbs, and a crispy panko crumb topping. 3-Cheese Stuffed Mushrooms are irresistible and perfect to share at a dinner or holiday party.
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When I was growing up I absolutely detested mushrooms. I would try them every now and then to see if my taste buds had changed, but nope! The flavor, the texture, I just couldn’t get past it. My dad also disliked them. To make life a little more interesting, he would dare me to eat them in exchange for 1 dollar. I could never finish the mushroom but he always gave me the dollar. Love you dad! He’s in heaven now and I bet he eats mushrooms at every meal. 😁
It wasn’t until I hit my mid 20’s that I realized mushrooms weren’t so bad. I remember having my first stuffed mushroom at a party and I fell in love! Now I eat them in all forms (sautéed, stuffed, in soups and casseroles, and even in salads). Maybe it’s the getting older thing?
3-Cheese Stuffed Mushrooms are decadent, easy, and totally delicious. Filled with cream cheese, Monterey jack, parmesan, sautéed onions, herbs, and a buttery panko crumb topping. These are so good, I pop these mushrooms like candy!
How To Clean And Prepare Mushrooms:
The most time consuming part about preparing stuffed mushrooms is cleaning them and removing the stems, which is actually easy so the rest is a breeze.
Cleaning the mushrooms: The most common way to clean mushrooms is by wiping the excess dirt using a damp cloth. You can also rinse them quickly under cold water. Contrary to belief, this method is perfectly fine and I actually prefer it. As long as the mushrooms aren’t soaking in water it’s all good!
Removing the stems: Button and cremini mushrooms have stems that remove super easy. I particularly like using button mushrooms for this recipe but either one will work. I buy ones with extra long stems so it’s easier to pop out of the cavity. If the stems break off you can use a small spoon to scoop out the rest.
Don’t Throw Out The Stems!
Using the stems is optional but I find it adds depth of flavor and body to the filling. You’ll want to chop the stems super fine and sauté them with the onions until golden brown. This will cook out any extra liquid in the mushroom stems and prevent the filling from becoming watery.
Use Whatever Cheese You Like Or Have On Hand.
Cream cheese is the base and necessary for holding together the ingredients so aside from that, you can use just about any kind of good melting cheese you like. Parmesan is a good staple for stuffed mushrooms. It has a nutty, salty flavor and pairs well with other cheeses.
Here are some good melting cheese options that work well for stuffed mushrooms:
- Monterey jack
- Cheddar
- Sharp cheddar
- Gruyere
- Pepper jack
- Mozzarella
Can I Make Stuffed Mushrooms In Advance?
You can assemble the mushrooms minus the bread crumbs up to 1 day in advance. Place mushrooms on a platter or plate and cover loosely with plastic wrap. When ready to bake remove from fridge and add bread crumbs.
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3-Cheese Stuffed Mushrooms
Ingredients
- 12 button mushrooms , cleaned and stems popped out save stems for filling
- 1 tbsp olive oil
- reserved mushroom stems, chopped super fine
- 1/4 cup yellow onion, chopped fine
- 3 oz light cream cheese at room temperature
- 1/2 cup shredded Monterey jack cheese any good melting cheese will work
- 1/4 cup freshly grated parmesan cheese
- 2 tbsp chopped fresh Italian parsley, divided
- 1/4 tsp Italian seasoning
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 cup panko bread crumbs
- 1 tbsp melted butter
Instructions
Preheat oven to 375°F and prepare large sheet pan with foil and coat with non-stick cooking spray
- Prepare mushrooms by cleaning and removing stems (see notes below for how to clean mushrooms) Place on prepared sheet pan until ready to fill.
- In a small skillet over medium heat add olive oil and chopped onion. Sauté for 3-4 minutes until onions begin to brown. Add chopped mushroom stems, salt, pepper, and Italian seasoning. Continue to cook onions and mushrooms until deep golden brown and all the liquid from the mushrooms have evaporated. Set aside
- In a medium bowl add cream cheese, Monterey jack, parmesan, parsley, and cooked onions and mushrooms. Combine well. Mixture will be thick.
- Place 1 tablespoon of the cheese filling in the cavity of each mushroom, or until all the filling is divided evenly.
- In a small microwave safe dish melt butter and add bread crumbs. Toss until the bread crumbs are coated well. Sprinkle each mushroom top with a generous amount of bread crumbs.
- Bake mushrooms for 18-20 minutes. The tops should be golden and the mushrooms tender to the touch. Sprinkle with remaining parsley and serve right away!
Notes
My Kitchen Favorites For This Recipe:
