Four Cheese Stuffed Mushrooms
Four Cheese Stuffed Mushrooms are the perfect appetizer to serve at your next party. Melted mozzarella, sharp parmesan, creamy ricotta, and cream cheese combined with spices and stuffed inside of mushroom caps, then baked to perfection. It’s a melt-in-your-mouth way to impress your guests, and it’s so incredibly easy to make!
This pose is sponsored by Gloria Ferrer, but ideas and opinions are my own.
Four Cheese Stuffed Mushrooms
Here’s a little trick I keep up my sleeve for parties, fancy dinners, or even my own girl’s night in: Four Cheese Stuffed Mushrooms. They’re everything you could ever want in an appetizer: Cheesy goodness, savory richness, and of course – my personal favorite – mushrooms! I don’t know what it is, there’s just something about mushrooms that screams fancy dinner party to me.
This recipe makes 12 mushrooms, but you can definitely break that up and make as many or as little as you want, depending on your mushroom sizes.
It’s almost the weekend, and there’s no better way to celebrate all of your hard work than with a glass of wine and good company! That’s why I made up a batch of these for my mid-week girls night. My friends basically devoured them, and asked when I’d be making them again! I guess that means soon!
Let’s not forget that I paired these with Gloria Ferrer sparkling wines, Blanc de Blanc, and Brut Rose. And I’m a big history lover, so I loved learning all about the brand and its rich history. Here’s a few great things I found out, which makes me love them even more…
Gloria Ferrer Caves & Vineyards is Carneros’ original sparkling wine house, owned and founded by the Ferrer family of Spain. Named for José Ferrer’s wife, Gloria, the winery opened in 1986 in the breezy, now-famous region in southernmost Sonoma County. Thirty years later, with 335 acres under vine, the estate vineyards at Gloria Ferrer is known as experts in the production of Pinot Noir and Chardonnay, and produce estate grown still and sparkling wines that rival some of the world’s finest.
And now that the quick history lesson is over, let’s get back to business: four cheese stuffed mushrooms! Because I think I’ve died and gone to cheesy, stuffed-mushroomy heaven. The mozzarella and ricotta add such a decadent creaminess, while the parmesan gives it just the perfect bite.
Also, the nutmeg! Don’t even get me started. It’s like something you only ever expect to see in holiday baking recipes, but for some reason it just goes so incredibly well in these four cheese stuffed mushrooms that you’ll find yourself eating the whole dozen before you know it!
Not that I did that, or anything…
Hey, I had friends over. I had to share.
The first batch, at least.
Four Cheese Stuffed Mushrooms
Ingredients
- 12 large whole mushrooms, cleaned
- 4 oz cream cheese
- 1/4 cup ricotta cheese
- 1/4 cup parmesan cheese, shredded
- 1/4 cup mozzarella cheese, shredded
- 1 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 tsp onion powder
- 1/4 tsp nutmeg
- 1/2 tsp salt
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Remove stems from mushrooms, and place caps with open-side-up on baking sheet, leaving room between each. Dice stems into small pieces, and add to a large bowl.
- Add cream cheese, ricotta, parmesan, mozzarella, garlic, pepper, onion powder, nutmeg, and salt. Stir all ingredients together until well combined.
- Add about 1 tbsp of filling to each mushroom. This can vary depending on the size of the mushrooms.
- Bake for 20-25 minutes, or until tops begin to turn golden brown. For extra brown on top, place until broiler (high) for about 3-4 minutes, watching closely.
Notes
Nutrition
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