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.
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
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 off. If the stems break off inside the cavity of the mushroom, you can use a small spoon to scoop out the rest.
Make ahead: 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.
Leftover mushrooms: If you have any leftover. Place leftover mushrooms on sheet pan and place in a preheated oven at 350℉ for 10 minutes. Serve immediately.
Nutritional facts include 1 mushroom.
Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.