Three Cheese Stuffed Mushrooms

Share on Pinterest
Share with your friends


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. 




Share on Pinterest
Share with your friends



  1. says

    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!

  2. says

    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!

  3. says

    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.

  4. says

    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!

  5. says

    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?

Leave a Reply

Your email address will not be published. Required fields are marked *