Every year stuffed mushrooms of some sort grace my family’s Christmas Eve dinner table. To switch it up, each year or so I try make a different kind of stuffed mushrooms…some have had ground turkey (my personal favorite, since the gamey turkey pairs so nicely with earthy mushrooms), some had crab, some spinach, others Cheddar. I wanted to do something different this year, so to get some inspiration I went to my fridge. And then I saw it, a beautiful trinity of cheeses that complement each other so perfectly…mozzarella, ricotta, and parmesan were all staring up at me, longing to be made into cheesy stuffed mushrooms.
You can serve these mushrooms as an appetizer or first course, but they’re also substantial enough to serve as an entrée with a plate of salad greens.
I’m sending this recipe over to Natasha of 5 Star Foodie for this month’s 5 Star Makeover Challenge!
Three Cheese Stuffed Mushrooms
(Yield: Serves 8 as an appetizer or first course, or 4 as an entrée)
2 TB olive oil
24 oz whole button mushrooms (white or brown)
1 small onion, finely diced
2 cloves garlic, minced
1 tsp dried Italian herb mix (or 2 tsp each minced fresh thyme and rosemary)
3 large eggs
1/2 c ricotta cheese
1/4 c fresh grated parmesan cheese
1/4 tsp salt
1/8 tsp pepper
3/4 c breadcrumbs
4 oz mozzarella cheese, shredded
1-2 TB minced fresh parsley
Butter, to grease the pan
9 by 13-inch casserole dish
Preheat the oven to 350F and grease the casserole dish with butter. Use a dry or slightly damp cloth to gently remove any dirt on the mushrooms. Remove the stems from the mushrooms and set the mushroom caps aside for now; finely chop the mushroom stems (for me, this was about 1 1/4 c of chopped stems). Heat the oil on medium to medium-high heat, then add the chopped stems and sauté for about 10 minutes, until they’re starting to brown. Turn the heat down to medium-low, add the onion, and sauté another 5 minutes until the onion is softened; add the garlic and herbs and sauté another 2 minutes. Transfer this mixture to a bowl and allow to cool slightly.
To the cooled onion mixture, add the eggs, ricotta, Parmesan, salt, and pepper and stir thoroughly; then mix in the breadcrumbs. Spoon the stuffing mixture into the mushroom caps, and place them in the prepared baking dish. Bake for 30 minutes, then cover the casserole dish with aluminum foil and bake for another 10 minutes until the mushrooms are tender.
Preheat the broiler. Sprinkle the mozzarella cheese on top of the mushrooms and broil a couple minutes until melted (watch carefully while they’re in the broiler). Sprinkle the parsley on top and serve.
To Reheat: Preheat the oven to 350F, cover the casserole dish with aluminum foil, and heat the mushrooms for about 20 minutes until they’re warm throughout.
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Wow, these look so good, the ingredients list is making my mouth water. I may try making these :)
Yummy! I love stuffed mushrooms, especially with lots of cheese like your recipe :)
These look so yummy! I love stuffed mushrooms with cheese, but never tried it with such a filling mixture of various cheese and herbs. Sounds perfect as an appetizer or a breakfast dish.
Happy new year to you and your family!
I love new ways to use ground turkey. I love that you used it to stuff the mushrooms. The cheese trio sounds perfect!
cheese and mushroom?? totally drool worthy!! yummm!!! i should try this!! once again happy new year faith!! hope ye had a wonderful Christmas!!
I love stuffed mushrooms and those look scrumptious to boot!
Best wishes for 2010!
Cheers,
Rosa
The stuffed mushrooms look great! I like how you pair the mild Ricotta with the tangier Parmesan, and the creamy melted Cheddar on the top. Yes, I would probably have a few of these with steamed veggies or a salad as my meal.
I love mushrooms in all forms and these are specially pretty and yummy~~~ :D
I love mushrooms, and am always looking for new ways to use them, and this one sounds amazing!
Oh, these stuffed mushrooms look amazing!! You always have the biggest, most mouthwatering photos…if only I could reach out and grab a few ;D
We had stuffed mushrooms at our Christmas party too. This looks like a great version!
I adore stuffed vegtables and I find even vegetable dislikers are converted when they’re stuffed with yummy goodness! This is a great idea for vegetarians too! :D
i am not a huge mushroom fan, but i am pretty sure i would scarf these down :)
What a creative way to stuff mushrooms. Sounds delicious. Photos are great, as usual.
I never thought a stuffed mushroom could be so deeeelicious!!
gorgeous photo… and great recipe! thanks!
I love stuffed mushrooms! This recipe looks wonderful and the photos are terrific as well!
right, so if i have to eat mushrooms (ick), i want them stuffed to bursting with lots and lots of cheese. you’ve done it right here, faith–bravo!
Oh I wish I wasn’t all full for appetizers for my NYE dinner party! Because these look fantastic! I LOVE stuffed mushrooms!
OMG! They look so gorgeous. must have tasted heavenly.
mmm cheese and mushrooms sound like a delicious combo if I do say so myself! :)
I would love to have these as a main course. And yes that cheese combo is definitely a holy trinity! I could eat those three every day for the rest of my life and be very content. What a great dish.
I love those little bites! They look wonderful. Happy new year!
Mmmm I just love stuffed mushrooms! I saw some in the store the other day, almost picked them up but was thinking about trying them out myself–this sounds like a great recipe!
Mushrooms and cheese? Yummm!
Last time, I was here, I got so caught up in those mushrooms, I missed the book review. Good thing, I came back. Thanks for sharing with us.
I am one of those people who love pictures. Yet, it looks like a good read. I bet the book is worth those mushrooms or is the mushrooms are worth the book?
Oh yum. Your pictures are amazing. I’ve never had or made stuffed mushrooms and now I feel deprived. I think these would be great for New Year’s eve!
THOSE LOOK AMAZING!
Just found your blog – can’t wait to find more great recipes!
Delicious! I love mushrooms and having it stuffed with cheese can only make them a million times better :)
Oh, this is another good one and the kids LOVE mushrooms too! So this is totally doable.
~ingrid
Hi Faith – I just wanted to let you know that I featured your three cheese stuffed mushrooms in my Valentine’s Day Favorites post today… Here’s the link: http://www.thecomfortofcooking.com/2011/02/my-favorite-valentines-day-recipes.html. Have a great weekend!
Georgia, That is so sweet, thank you so much! I’m truly honored!