Description
These Three Cheese Vegetarian Stuffed Mushrooms are filled with a creamy blend of ricotta, mozzarella, and parmesan, seasoned with Italian herbs, and topped with a crispy breadcrumb crust. A golden, cheesy, bite-sized delight perfect for appetizers or side dishes.
Ingredients
Scale
- 24 ounces whole button mushrooms (white or brown)
- Olive oil cooking spray (for the pan)
- 3 tablespoons olive oil
- 1 small onion, diced
- 4 cloves garlic, minced
- 3 large eggs, lightly beaten
- 1/2 cup ricotta cheese
- 1/4 cup freshly grated parmesan cheese
- 1 teaspoon 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 shredded mozzarella cheese
- 1 tablespoon minced fresh parsley (for garnish)
Instructions
- Preheat oven to 375°F. Spray a baking dish or sheet pan with olive oil cooking spray.
- Wipe mushrooms clean and remove stems. Finely chop stems and set aside.
- In a skillet, heat olive oil over medium heat. Sauté onions for 3–4 minutes until softened, then add garlic and cook 1 more minute. Let cool slightly.
- In a bowl, combine chopped mushroom stems, sautéed onion mixture, eggs, ricotta, parmesan, herbs, salt, pepper, breadcrumbs, and half the mozzarella. Stir until well blended.
- Fill each mushroom cap with the cheese mixture, slightly mounding the tops. Sprinkle remaining mozzarella and a few extra breadcrumbs on top.
- Bake for 20–25 minutes until mushrooms are tender and the tops are golden brown. Broil 1–2 minutes for extra crispness if desired.
- Remove from oven, sprinkle with fresh parsley, and serve warm.
Notes
- Choose mushrooms that are similar in size for even cooking.
- Drain ricotta if it’s watery to prevent soggy filling.
- Pre-bake the caps briefly if you prefer a firmer texture.
- Reheat leftovers in the oven for best texture.
Nutrition
- Serving Size: 4 mushrooms
- Calories: 180
- Sugar: 3g
- Sodium: 360mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 60mg