Of all the party appetizers out there, stuffed mushrooms might just be my favorite. They’re the perfect finger food, and I can never resist grabbing a couple… and then undoubtedly going back for a couple more. Rich and earthy mushrooms balanced with a creamy filling, what more could one ask for? They are probably most popular around the holidays, but they’re tasty enough to eat all year long in my opinion. This Three Cheese Stuffed Mushroom recipe goes all out in the flavor department, and you can certainly taste it with every bite. Let’s get into how they’re made!

While stuffed mushrooms may seem like a fancy dish, they’re surprisingly easy to make. I like to use crimini mushrooms that are on the smaller side, a one to two bite mushroom, if you will. Start out by snapping the stems off the mushrooms. Put the caps aside and finely dice the stems along with some onion and a clove of garlic. Heat olive oil in a small skillet and cook the diced stems, onion, and garlic for a few minutes to soften everything up.

In the meantime you can get started on the cheese! Mix together half a block of cream cheese, mozzarella, asiago, and parmesan. I threw in some Italian seasoning for a hint of herby flavor and loved the results. Once the stems are done cooking, add them in with the cheese and give it a good stir. Transfer the mixture to a piping bag or ziplock with the corner snipped off. Carefully pipe the filling into the mushroom caps and then dip them into a parmesan breadcrumb mixture for a perfectly crispy top!