Three Cheese Stuffed Mushrooms are an irresistible appetizer starring mushrooms filled with a mix of cheeses that all your guests will love!
Meaty mushrooms, creamy, salty cheese and buttery Panko breadcrumbs are the perfect ingredients to make Three Cheese Stuffed Mushrooms but, be warned. This appetizer is hard to stop eating! These perfect little savory bites are ready to serve in 30 minutes and are always a hit at every party.
A Star Appetizer
Pop-able bites of mushrooms and cheese with a slight crunch are a must for every party. The texture and taste of these stuffed mushrooms make it so easy to keep eating them and I never have leftovers! As guests wander by the food table, they can’t help but pick one up, and then they always go back for more. Making these stuffed mushrooms is incredibly easy and since everyone raves about them, it’s a no-brainer for me when it comes to deciding what to make for the next party!
A variety of flavors and appetizers are great to have at parties so making up Bacon Wrapped Chicken Jalapeno Poppers and Layered Nacho Dip gives you and your guests plenty of food to choose from!
Other Recipes to Serve with Three Cheese Stuffed Mushrooms
- What’s a party without something to drink? Tropical Party Punch is a fun, fruity drink that is perfect for everyone of all ages, but you can undoubtedly spike for all of the grown-ups!
- Cheese is always a favorite and Game Day Bacon Cheese Balls are a pretty tasty option to serve next to these mushrooms.
Mushrooms: Small, easy-to-eat bites are perfect for this dish so pick up a few packs of white button mushrooms.
Veggies: You will need flavor-boosting onion and garlic for this recipe, as well as parsley.
Dairy: For the incredible stuffing, you will need asiago cheese, softened cream cheese, parmesan cheese and mozzarella cheese. For the buttery topping, melted butter is required; salted or unsalted can be used.
Bread crumbs: To give these mushrooms a little crunch, pick up Panko bread crumbs.
Spices and oil: A little olive oil is needed for sauteing and you will also need salt and pepper.
How to Make Three Cheese Stuffed Mushrooms
STEP ONE: Preheat the oven to 375 degrees F, line a baking sheet with foil, then grease the foil with non-stick spray. Remove the mushroom stems and chop those, along with the onion. Sprinkle the insides of the mushroom caps with salt and pepper.
STEP TWO: Sauté the chopped mushroom stems and onion and once tender, add the garlic and cook for a minute more. In a large bowl, stir together the cream cheese, mozzarella, asiago, parsley and the sautéed mushroom mixture until well combined. Fill each mushroom cap with a big spoonful of the filling.
STEP THREE: Mix the bread crumbs and parmesan cheese in a small bowl. Dip the tops of the stuffed mushrooms in the breadcrumb mix and lightly coat them.
STEP FOUR: Drizzle melted butter over the stuffed mushrooms and bake them for 20-25 minutes until they are golden brown.
Tips for Success
- Super soft cream cheese will be easier to mix, so set that out well ahead of time. Pre-shredded cheese is excellent and a real-time saver for the rest of the cheese, but you can undoubtedly shred your cheese for the best melting results.
- If you want the breading on top of the mushrooms a more browned once the baking time is up, turn your oven to broil on low and toast until golden brown.
- If you prefer portabella mushrooms, those can be used as well; just look for the small, baby portabellas. You can use portabella’s larger than baby portabella’s or button mushrooms, but they will not make as many as this recipe indicates.
- The cheese may leak out of the mushroom caps a little, and that’s ok! Greasing the foil will help prevent any sticking issues, and besides, who doesn’t love crispy cheese?
How do you keep stuffed mushrooms from getting soggy?
Mushrooms are water loving things, so they will soak up some of the water you use to clean them. To prevent them from taking on too much water and then releasing that water during baking, making the stuffed mushrooms soggy, don’t soak them beforehand. When you remove the stems, toss the stems and the caps into a colander and give them a quick rinse, then toss them on a towel to dry a bit. The less contact they have with water the less soggy they will be.
What goes well with stuffed mushrooms?
Stuffed mushrooms are perfect as an appetizer but can also be served as a side to many delicious meals! The versatile mushroom makes it easy to pair with a weeknight spaghetti dinner or nicer shrimp linguine during a stay-at-home date night. Serve your favorite steak, chicken, or tofu meals with these stuffed mushrooms and classic garlic bread to round out a perfect meal.
More amazing stuffed mushroom ideas!
- Stuffed Portabella Mushrooms
- Air Fryer Stuffed Mushrooms
- Crab Stuffed Mushrooms
- Mushroom Sausage Bites
- Jalapeno Popper Stuffed Mushrooms
*This post was originally posted on 12/28/2015.
- 25 white mushrooms
- Salt and pepper
- 1 tablespoon olive oil
- 1/3 cup yellow onion peeled and finely chopped
- 1 clove garlic minced
- 8 ounces cream cheese softened
- 1/2 cup mozzarella cheese shredded
- 1/2 cup Asiago cheese shredded
- 2 teaspoons fresh parsley finely chopped
- 2 tablespoons panko breadcrumbs
- 1 tablespoon parmesan cheese grated
- 2 tablespoons butter melted
- Preheat your oven to 375 degrees F. Line a baking sheet with foil and then lightly grease it with non-stick cooking spray or olive oil.
- Snap the stems from the mushroom caps and place the caps onto the baking sheet, top side down. Sprinkle the inside of the caps with a bit of salt and pepper. Finely chop the mushroom stems.
- Heat the olive oil in a skillet over medium-high heat. Cook the mushroom stems and chopped onion in the oil for 4 minutes. Add the garlic to the pan and cook for an additional minute. Remove from the heat.
- In a medium mixing bowl, stir together the softened cream cheese, shredded mozzarella, shredded asiago, parsley, and mushroom mixture until well combined. Fill each mushroom cap with a heaping spoonful of the cream cheese mixture.
- In a small bowl, combine the breadcrumbs and parmesan cheese. Dip the cream cheese side of each mushroom into the panko mixture pressing down lightly to coat the tops of the mushrooms with the bread crumbs.
- Drizzle the mushrooms with the melted butter and bake for 20-25 minutes or until golden brown.
- Remove from the oven, transfer the mushrooms to a platter, and serve warm.
Dakota Helmer says
Really good! Might tried to add some sort of meat next time!! Simple and easy!
Craig Sevin says
Took 1/3 pack of cream cheese, 4 cheese mexican blend shredded, shredded mozzarella, vadaillia onion powder, fresh parsley chopped, jalapeño seeds removed diced and mixed it in a bowl with my hand wearing a rubber glove. Did not measure anything. Bought some mushroom crowns, salt and peppered insides and played them on baking sheet covered with foil and sprayed with oil. Mixed parmesian cheese and bread crumbs is a small bowl. Used small ice cream scoop to put into mushrooms. Took filled mushroom and pressed it into bread crumb mixture. Placed a dozen on sheet and baked them at 375 for 30 minutes. Upped it to 400 for another 10 minutes and they browned very nicely. They were delicious.
Aubrey Cota says
Hi Craig! Thanks for the extra tips, glad you liked this.
Jo Ellen says
can’t wait to try them tonight!!
Can you make these the day before and cook them the next day? Or would it not come out right?