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!
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 ¼ 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.
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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!