Why You’ll Love This Recipe

I love these stuffed mushrooms because they pack plenty of flavor into a small appetizer. Blue cheese brings a distinctive tangy richness, while the mushrooms become tender and juicy as they bake.

I also like that I can prepare the mushrooms ahead of time and bake them shortly before serving. They are easy to customize with herbs, nuts, different cheeses, or crispy toppings, so I can adjust them depending on the occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Mushrooms

Cremini or white button mushrooms
Olive oil
Salt
Freshly ground black pepper

For the Blue Cheese Filling

Blue cheese, crumbled
Cream cheese, softened
Mushroom stems, finely chopped
Garlic, minced
Shallot or onion, finely chopped
Breadcrumbs
Fresh parsley
Fresh thyme
Olive oil or butter
Freshly ground black pepper

For Serving

Fresh parsley or chives
Extra blue cheese crumbles, optional

Directions

1. Prepare the Mushrooms

I preheat my oven to 400°F (200°C). I gently clean the mushrooms and remove the stems, keeping the caps intact.

I finely chop the stems because I like incorporating them into the filling rather than discarding them.

2. Cook the Mushroom Stems

I heat a little olive oil or butter in a skillet over medium heat. I add the chopped mushroom stems and shallot and cook until they soften and most of their moisture has evaporated.

I stir in the garlic and cook briefly until fragrant. I remove the skillet from the heat and let the mixture cool slightly.

3. Make the Blue Cheese Filling

I combine the softened cream cheese, crumbled blue cheese, cooked mushroom mixture, breadcrumbs, parsley, thyme, and black pepper in a bowl.

I stir until everything is evenly combined. I taste before adding salt because blue cheese can already be quite salty.

4. Fill the Mushroom Caps

I arrange the mushroom caps cavity-side up on a lightly greased or parchment-lined baking sheet.

I spoon the blue cheese mixture into each mushroom, gently mounding the filling over the top.

5. Bake

I bake the stuffed mushrooms for about 18 to 22 minutes, or until the mushrooms are tender and the filling is hot and lightly golden.

For a more browned top, I place them briefly under the broiler at the end, watching them carefully.

6. Garnish and Serve

I let the mushrooms rest for a few minutes after baking. I finish them with chopped parsley or chives and, when I want even more blue cheese flavor, a few additional cheese crumbles.

I serve them warm.

Servings and Timing

I usually get about 6 servings from this Blue Cheese Stuffed Mushrooms recipe when I serve them as an appetizer.

Prep time: 20 minutes
Cooking time: 20–25 minutes
Total time: about 40–45 minutes
Servings: approximately 6

The exact number of individual stuffed mushrooms depends on the size of the mushrooms I use.

Variations

Blue Cheese and Walnut Stuffed Mushrooms

I add finely chopped toasted walnuts to the filling. I love the crunch they provide against the creamy cheese and tender mushrooms.

Blue Cheese and Bacon Stuffed Mushrooms

I mix cooked, crumbled bacon into the filling for an extra smoky and savory variation.

Spinach and Blue Cheese Stuffed Mushrooms

I add finely chopped cooked spinach to the filling. I squeeze out as much excess moisture as possible before mixing it with the cheese.

Blue Cheese and Caramelized Onion Mushrooms

I replace the shallot with deeply caramelized onions. Their sweetness balances the sharp, salty flavor of the blue cheese beautifully.

Crispy Parmesan-Topped Mushrooms

I combine breadcrumbs with grated Parmesan and a little olive oil, then sprinkle the mixture over the stuffed mushrooms before baking. I like the extra golden crunch this creates.

Storage/Reheating

I store leftover Blue Cheese Stuffed Mushrooms in an airtight container in the refrigerator for up to 3 to 4 days.

To reheat them, I arrange the mushrooms on a baking sheet and place them in a 350°F (175°C) oven for about 10 to 15 minutes, or until hot throughout. I prefer oven reheating because it helps maintain the texture of the filling.

I can also reheat a small portion in the microwave, although I find the mushrooms become softer.

If I want to prepare them ahead, I assemble the stuffed mushrooms, cover them, and refrigerate them for up to a day before baking. I may need to add a few extra minutes of baking time when they go into the oven cold.

FAQs

What kind of mushrooms are best for Blue Cheese Stuffed Mushrooms?

I usually use cremini or white button mushrooms because their size makes them convenient for appetizers. When I want larger individual portions, I can use bigger cremini mushrooms or small portobello caps.

How do I keep stuffed mushrooms from becoming watery?

I avoid soaking the mushrooms when cleaning them and cook the chopped stems until their excess moisture has evaporated. I also bake the mushrooms uncovered so some of their moisture can escape.

What blue cheese works best for stuffed mushrooms?

I can use my favorite blue cheese, including varieties with either mild and creamy or stronger, sharper flavors. I choose a milder blue when I want the mushroom flavor to remain prominent and a stronger variety when I want a more intense filling.

Can I make Blue Cheese Stuffed Mushrooms ahead of time?

Yes. I can prepare and stuff the mushrooms several hours or up to a day ahead. I keep them covered in the refrigerator and bake them shortly before serving so they arrive at the table warm.

What can I serve with Blue Cheese Stuffed Mushrooms?

I serve them as an appetizer alongside other small bites, a cheese board, or a fresh salad. I also like serving larger stuffed mushrooms with roasted vegetables, crusty bread, or a simple green salad for a light meal.

Conclusion

Blue Cheese Stuffed Mushrooms are an easy appetizer I love when I want bold flavor without an overly complicated recipe. Earthy mushrooms provide the perfect base for creamy blue cheese, garlic, herbs, and a touch of breadcrumbs.

Blue Cheese Stuffed Mushrooms

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Tender mushrooms filled with a creamy, tangy mixture of blue cheese, cream cheese, garlic, herbs, and breadcrumbs, then baked until golden. These savory stuffed mushrooms make an easy yet impressive appetizer for parties and holiday meals.

Author: Laura
Prep Time: 20 minutes
Cook Time: 20-25 minutes
Total Time: 40-45 minutes
Yield: 6 servings
Category: Appetizer
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 400°F (200°C). Gently clean the mushrooms and remove the stems, keeping the caps intact. Finely chop the mushroom stems.
Heat a little olive oil or butter in a skillet over medium heat. Add the chopped mushroom stems and shallot or onion and cook until softened and most of the moisture has evaporated. Add the garlic and cook briefly until fragrant, then remove from the heat and cool slightly.
Combine the softened cream cheese, crumbled blue cheese, cooked mushroom mixture, breadcrumbs, parsley, thyme, and black pepper in a bowl. Stir until evenly combined. Taste before adding salt because the blue cheese may already provide enough seasoning.
Arrange the mushroom caps cavity-side up on a lightly greased or parchment-lined baking sheet. Lightly season the caps with olive oil, salt, and black pepper.
Spoon the blue cheese filling into each mushroom cap, gently mounding it over the top.
Bake for 18 to 22 minutes, or until the mushrooms are tender and the filling is hot and lightly golden. For additional browning, briefly broil the mushrooms while watching them carefully.
Let the stuffed mushrooms rest for a few minutes. Garnish with chopped parsley or chives and optional additional blue cheese crumbles, then serve warm.

Notes

Cremini and white button mushrooms are ideal appetizer sizes, while larger cremini or small portobello caps can be used for bigger portions.
Avoid soaking mushrooms during cleaning because they readily absorb moisture.
Cook the chopped mushroom stems until excess moisture evaporates to help prevent a watery filling.
For variations, add toasted walnuts, cooked bacon, well-drained cooked spinach, caramelized onions, or a Parmesan and breadcrumb topping.
The stuffed mushrooms can be assembled, covered, and refrigerated for up to 1 day before baking. Add a few extra minutes to the baking time if cooking them directly from the refrigerator.
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat in a 350°F (175°C) oven for about 10 to 15 minutes.

Nutrition

Serving Size: 1 serving
Calories: 180 kcal
Sugar: 2 g
Sodium: 390 mg
Fat: 14 g
Saturated Fat: 7 g
Unsaturated Fat: 6 g
Trans Fat: 0.2 g
Carbohydrates: 8 g
Fiber: 1 g
Protein: 7 g
Cholesterol: 30 mg