Three Cheese Mushroom Bake | Min Yx Games
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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.




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


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.

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