Three Cheese Stuffed Mushrooms

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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!

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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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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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