Three Cheese Mushroom Bake | Min Yx Games Three Cheese Mushroom Bake | Min Yx Games
All Recipes

Three Cheese Mushroom Bake

When Wonder Bread hit the market in Indianapolis in 1921, it truly was a wonder: The loaves were larger than the ones Americans were accustomed to, and the revolutionary plastic packaging and addition of preservatives prolonged the bread’s shelf life. In 1930, pre-sliced loaves became available, changing the world of sandwiches forever. Sliced Wonder Bread is also great in this strata; its spongy texture is perfect for soaking up the eggs and milk.

If you have been looking for a recipe for the ooiest, gooiest, meltiest, cheesiest stuffed mushrooms around, look no further! Stuffed mushrooms are a classic, timeless, easy to make appetizer. There are so many variations out there, but most, including this one, feature a cheesy mixture stuffed inside the mushroom cap.

My version features not just one kind of cheese, but three cheeses: asiago, mozzarella, and parmesan. Then there’s cream cheese, so technically you could say there are four cheeses! Either way, these are filled will tons of cheesy goodness. I like to stuff my caps extra full of the cheese mixture so that it oozes over the edges and get little crisp bits on the pan. If you want a neater presentation, just use more mushroom caps and less filling. But, I like ’em messy. No one said tasty food can’t be a little messy.

 

 

Ingredients:

1 small onion, chopped
14 oz button mushrooms, cleaned and sliced
1 stalk(s) celery, chopped
2 Tbsp butter
1/2 tsp salt
1 clove garlic, minced
1 large egg, beaten
1/2 c italian bread crumbs
1/2 c shredded mozzarella cheese
1/2 c freshly grated parmesan cheese
1/2 tsp dried basil
4 slice provolone cheese

Directions:

1. Melt the butter in a skillet and add the onions, mushrooms, celery and salt. Cook till they become tender and the liquid from the mushrooms has cooked off. Stir in the garlic and cook for 1 minute. Remove from the heat and allow to slightly cool. Pour the mixture into a bowl and add the egg, breadcrumbs, mozzarella, parmesan cheese and basil. Stir to combine well and pour into a lightly greased 1 1/2 quart dish.
2. Top with the provolone, cutting in half to fit the edges. Sprinkle with a little more basil if desired. Bake in a 350 degree oven for 20 minutes or until the top is golden brown and bubbly.

Min Yx Games

Join our Private FB Group For Free

Join our Private FB Group For Free