Imagine biting into a perfectly golden, piping hot mushroom cap bursting with creamy, melted cheese that instantly transports your taste buds to an Italian culinary paradise. These Three Cheese Stuffed Mushrooms are not just an appetizer; they're a gourmet experience that will have your guests begging for the recipe. Whether you're hosting a dinner party or looking for a quick, impressive snack, these mushrooms are about to become your new secret weapon in the kitchen.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 large mushrooms
- 1/2 cup cream cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 1 clove garlic, minced
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your stuffed mushrooms cook evenly and achieve a nice golden color.
- Clean the mushrooms by gently wiping them with a damp paper towel to remove any dirt. Avoid rinsing them under water as mushrooms absorb moisture, which can make them soggy.
- Carefully remove the stems from the mushrooms. You can do this by gently twisting the stems until they break off. Set the mushroom caps aside and finely chop the stems.
- In a medium mixing bowl, combine the chopped mushroom stems, cream cheese, grated Parmesan cheese, shredded mozzarella cheese, minced garlic, and chopped parsley. Mix well until all ingredients are fully incorporated.
- Season the cheese mixture with salt and pepper to taste. Remember that the cheeses can be salty, so taste the mixture before adding too much salt.
- Using a small spoon or a piping bag, generously fill each mushroom cap with the cheese mixture. Make sure to pack the filling in well, as it will expand slightly while baking.
- Place the stuffed mushrooms on a baking sheet lined with parchment paper or lightly greased to prevent sticking. Arrange them in a single layer for even cooking.
- Bake the stuffed mushrooms in the preheated oven for about 20 minutes, or until the tops are golden brown and the mushrooms are tender.
- Once done, remove the mushrooms from the oven and let them cool for a few minutes before serving. This will help prevent burns from the hot cheese.
- Serve the three cheese stuffed mushrooms warm, garnished with additional chopped parsley if desired. Enjoy your delicious Italian-inspired appetizer!
Tips
- Choose the Right Mushrooms: Select large, firm mushrooms with intact caps to ensure they hold the cheesy filling perfectly.
- Moisture is the Enemy: Always clean mushrooms with a damp paper towel instead of washing them to prevent soggy results.
- Prep Like a Pro: Chop mushroom stems finely and incorporate them into the filling for extra flavor and zero waste.
- Cheese Combination is Key: The blend of cream cheese, Parmesan, and mozzarella creates a luxurious, creamy texture.
- Don't Overstuff: Fill mushrooms generously but not to the point of overflowing to prevent messy baking.
- Parchment Paper Trick: Use parchment paper to prevent sticking and ensure easy cleanup.
- Let Them Rest: Allow mushrooms to cool for a few minutes after baking to prevent burning your mouth and let the cheese set slightly.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 3g
Protein: 8g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 25mg
