Must-Try Three Cheese Stuffed Mushrooms Appetizer {video}

A blend of ricotta, parmesan, and mozzarella cheese is paired with aromatic garlic, onion, and herbs in this delicious Three Cheese Stuffed Mushrooms appetizer recipe. It’s easy to make, always a crowd-pleaser, and keto friendly with 1 ingredient swap!

Every year some type of stuffed mushrooms graces 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 Italian turkey sausage, some spinach, others smoked gouda.

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! They were 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 along with a green salad.

The Best Three Cheese Stuffed Mushrooms Recipe

Ingredients in 3 Cheese Stuffed Mushrooms

• Olive oil cooking spray
• Button mushrooms
• Olive oil
• Onion
• Garlic
• Eggs
• Ricotta
• Parmesan
• Dried Italian herb seasoning
• Salt
• Black pepper
• Italian style seasoned breadcrumbs
• Mozzarella
• Fresh parsley

How to Make Cheesy Stuffed Mushrooms

1. Wash the mushrooms. Use a dry or slightly damp cloth to gently brush off any dirt on the mushrooms. Remove the stems from the mushrooms and set the mushroom caps aside for now. Finely chop the mushroom stems (about 1 1/4 cups of chopped stems).
2. Cook the chopped mushroom stems for the filling. Heat the oil on medium to medium heat, then add the chopped stems and cook until softened, about 8 to10 minutes, stirring occasionally. Add the onion and cook until the onion is softened, about 5 to 7 minutes, stirring occasionally. Add the garlic and cook 1 minute, stirring constantly. Transfer the mushroom stem/onion mixture to a bowl and allow to cool slightly.
3. Make the filling. To the cooled onion mixture, add the eggs, ricotta, parmesan, dried Italian herb seasoning, salt, black pepper, and breadcrumbs. Mix to combine.
4. Stuff the mushrooms. Scoop or spoon the stuffing mixture into the mushroom caps (gently pressing it down into the mushroom cavity), and place the filled mushrooms in the prepared baking dish. Sprinkle the mozzarella on top.
5. Cook the stuffed mushrooms. Cover the dish with foil and bake for 30 minutes, and then remove the foil. Preheat the broiler.  Broil a couple minutes to brown the cheese (watch carefully so they don’t burn). 
6. Enjoy! Sprinkle the fresh parsley on top. Serve.

How Long Do Stuffed Mushrooms Last in the Fridge?

Store leftover stuffed mushrooms covered in the fridge for up to 5 days.

You can reheat leftover stuffed mushrooms in a 350F oven until warm, about 10 to 15 minutes.

Variations on This Recipe

• Play with the cheese. Instead of ricotta cheese, you can use cream cheese. Instead of parmesan, you can use any type of dry, aged cheese you like. And instead of the mozzarella, use whatever your favorite is!
• Make it low carb. Use keto breadcrumbs instead of regular breadcrumbs!
• Add bacon for smoky flavor. These cheesy stuffed mushrooms are also delicious with a couple slices of crisped beef bacon crumbled into the filling.

Tips for Making Cheese Stuffed Mushrooms

• You can use brown or white button mushrooms to make stuffed mushrooms. Or if you want large stuffed mushrooms, use portobello mushrooms.
• If your mushrooms are dirty. Use a dry or slightly damp cloth to gently brush off any dirt on the mushrooms.
• Make it for the meat-eaters. I like to chop the stems and cook them in a skillet along with aromatics like onion and garlic to make the filling. Not only is it delicious, but it helps reduce waste since we’re using the whole mushroom. However, if you prefer stuffed mushrooms with meat, you can brown half a pound of sausage or any type of ground meat you like and add that to the filling in addition to (or instead of) the chopped, cooked mushroom stems.

Stuffed Mushrooms FAQs

What Kind of Cheese Pairs Well with Mushrooms?

Mushrooms are one of those amazing foods that pair well with just about any cheese you like. For example, they’re great with sharp cheddar, earthy brie, and nutty gruyère. 

Here we pair mushrooms with ricotta, parmesan, and mozzarella for a delicious triple cheese appetizer.

Do You Wash Mushrooms Before Stuffing Them?

Before stuffing the mushrooms, use a dry or slightly damp cloth to gently brush off any dirt on the mushrooms.

I don’t like to fully submerge them in water because mushrooms are like little sponges and can get waterlogged and/or slimy.

Why Are My Stuffed Mushrooms Watery?

Mushrooms hold a lot of water, which they release as they cook. If your stuffed mushrooms are watery, then they likely needed to cook longer.

For this Three Cheese Stuffed Mushrooms recipe, we first cook the mushroom stems on the stovetop to make the filling. Then we stuff the mushrooms and cook them in the oven. If you follow this recipe, your stuffed mushrooms shouldn’t come out watery!

More Favorite Appetizer Recipes to Make

• Cheddar Cheese Ball Appetizer
• Summer Sausage Cucumber Bites with Cream Cheese Mousse
• Easy Zucchini Stacks with Goat Cheese
• Chile Relleno Dip

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Three Cheese Stuffed Mushrooms Recipe

By: Faith Gorsky

Prep TimePrep Time: 1 hour hour

Cook TimeCook Time: 45 minutes minutes

Yields: 8 servings

A blend of ricotta, parmesan, and mozzarella cheese is paired with aromatic garlic, onion, and herbs in this delicious Three Cheese Stuffed Mushrooms appetizer recipe. It’s easy to make, always a crowd-pleaser, and keto friendly with 1 ingredient swap!

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Ingredients

 

1x2x3x

• ▢ Olive oil cooking spray for the pan
• ▢ 24 ounces whole button mushrooms white or brown
• ▢ 3 tablespoons olive oil
• ▢ 1 small onion diced
• ▢ 4 cloves garlic minced
• ▢ 3 large eggs lightly beaten
• ▢ 1/2 cup ricotta
• ▢ 1/4 cup fresh grated parmesan
• ▢ 1 teaspoons dried Italian herb seasoning or 1 1/2 teaspoons each minced fresh thyme and rosemary
• ▢ 1/2 teaspoon salt
• ▢ 1/4 teaspoon black pepper
• ▢ 3/4 cup Italian style seasoned breadcrumbs
• ▢ 4 ounces mozzarella shredded
• ▢ 1 tablespoon minced fresh parsley

US CustomaryMetric

Instructions

 

• Preheat the oven to 375F and spray the inside of a 9 by 13-inch casserole dish with olive oil cooking spray.
• Use a dry or slightly damp cloth to gently brush off any dirt on the mushrooms. Remove the stems from the mushrooms and set the mushroom caps aside for now. Finely chop the mushroom stems (about 1 1/4 cups of chopped stems).
• Heat the oil on medium to medium heat, then add the chopped stems and cook until softened, about 8 to10 minutes, stirring occasionally.
• Add the onion and cook until the onion is softened, about 5 to 7 minutes, stirring occasionally.
• Add the garlic and cook 1 minute, stirring constantly.
• Transfer the mushroom stem/onion mixture to a bowl and allow to cool slightly.
• To the cooled onion mixture, add the eggs, ricotta, parmesan, dried Italian herb seasoning, salt, black pepper, and breadcrumbs. Mix to combine.
• Scoop or spoon the stuffing mixture into the mushroom caps (gently pressing it down into the mushroom cavity), and place the filled mushrooms in the prepared baking dish. Sprinkle the mozzarella on top.
• Cover the dish with foil and bake for 30 minutes, and then remove the foil.
• Preheat the broiler. Broil a couple minutes to brown the cheese (watch carefully so they don’t burn).
• Sprinkle the fresh parsley on top and serve.

Video

Notes

• Recipe Yield: Depending on how big your button mushrooms are, you will get a different number of stuffed mushrooms. I usually get about 30 to 35 stuffed mushrooms from 24 ounces of button mushrooms.
• Storage: Store leftover stuffed mushrooms covered in the fridge for up to 5 days.
• Reheating: You can reheat leftover stuffed mushrooms in a 350F oven until warm, about 10 to 15 minutes.
• Low Carb Version: To make these low carb, use keto breadcrumbs instead of regular breadcrumbs!

Nutrition

Calories: 222kcal | Carbohydrates: 13g | Protein: 13g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 476mg | Potassium: 382mg | Fiber: 2g | Sugar: 3g | Vitamin A: 347IU | Vitamin C: 4mg | Calcium: 184mg | Iron: 2mg

Nutritional information is automatically calculated and should be used as an approximate.

Course: Appetizer

Cuisine: American

Keyword: Cheese Stuffed Mushrooms, Stuffed Mushrooms, Stuffed Mushrooms Recipe, Three Cheese Stuffed Mushrooms

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This post was first published on An Edible Mosaic on December 27, 2009. I updated it with more information on December 19, 2021.

I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.

Meet Faith