3-Cheese Stuffed Mushrooms

Seriously, if you haven’t served a stuffed mushroom as an appetizer, then you need to get on that train – STAT! Not only are they tasty and delicious, but they are the perfect size for fingers and unmessy eating. And not only that, but they are super easy to make and can be prepared ahead of time, which means you only have to throw them in the oven right before serving. Even better? They freeze extremely well, so you can always have a delicious ready-to-wow-your-guests appetizer on hand for all those last minute events.

Or check out these Spinach Artichoke Stuffed Mushrooms for another great variation.

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3-Cheese Stuffed Mushrooms

1 (12 oz) package Baby Bella mushrooms, destemmed and degilled
½ cup ricotta cheese
¼ cup shredded Mozzarella cheese
¼ cup shredded Parmesan cheese
2 cloves garlic, minced
1/3 cup shredded fresh spinach leaves
1 tsp Italian seasoning
¼ tsp salt
¼ tsp pepper
A few tbsp seasoned breadcrumbs
2 tbsp olive oil

Preheat oven to 375. Prepare mushrooms by removing stems and gills and set aside. In a small bowl, combine cheeses, garlic, spinach, and seasonings. Mix well. Stuff each mushroom with a few teaspoons of cheese mixture. Lightly dust each mushroom with breadcrumbs and drizzle with a bit of olive oil. Place on oiled baking sheet and place into preheated oven. Bake for 18-25 minutes, until cheese is bubbly and breadcrumbs are toasted.