Blue Cheese Stuffed Mushrooms

Why You’ll Love This Recipe

I love these stuffed mushrooms because they pack plenty of flavor into a small bite. Blue cheese provides a salty, tangy richness, while garlic, herbs, and breadcrumbs balance the filling and add texture.

I also like that I can assemble the mushrooms ahead of time and bake them shortly before serving. They are easy to customize with different herbs, nuts, cheeses, or a little heat, making them a versatile appetizer for all kinds of occasions.

Ingredients

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

• 16 ounces cremini or white button mushrooms
• 4 ounces blue cheese, crumbled
• 1/3 cup panko breadcrumbs
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons unsalted butter
• 2 garlic cloves, minced
• 2 tablespoons finely chopped shallot
• 2 tablespoons chopped fresh parsley
• 1 teaspoon fresh thyme leaves
• 1 tablespoon olive oil
• 1/4 teaspoon freshly ground black pepper
• Pinch of salt, as needed
• Extra blue cheese and parsley, optional for serving

Directions

1. Prepare the Mushrooms

I preheat my oven to 400°F (200°C) and lightly grease a baking dish or line a baking sheet with parchment paper.

I gently clean the mushrooms and remove the stems. I set the caps aside and finely chop the stems so I can use them in the filling.

2. Cook the Mushroom Stems

I melt the butter in a skillet over medium heat and add the chopped mushroom stems and shallot.

I cook them for about 4 to 5 minutes, stirring occasionally, until they soften and most of their moisture has evaporated.

3. Add the Garlic and Herbs

I add the garlic and thyme to the skillet and cook for another 30 seconds to 1 minute.

I remove the skillet from the heat and stir in the parsley. I let the mixture cool for a few minutes before adding the cheese.

4. Make the Filling

I combine the cooked mushroom mixture with the crumbled blue cheese, panko breadcrumbs, Parmesan, and black pepper.

I stir gently until everything is evenly distributed. I taste before adding salt because blue cheese and Parmesan are already quite salty.

5. Stuff the Mushrooms

I arrange the mushroom caps cavity-side up on my prepared baking sheet or dish.

I brush them lightly with olive oil and spoon the blue cheese filling into each mushroom, gently mounding it on top.

6. Bake

I bake the stuffed mushrooms for about 18 to 22 minutes.

I know they are ready when the mushrooms are tender, their juices are beginning to release, and the filling is hot and lightly golden on top.

7. Serve

I let the mushrooms rest for about 5 minutes after removing them from the oven.

I finish them with a little extra crumbled blue cheese or fresh parsley and serve them warm.

Servings and Timing

This recipe makes approximately 16 stuffed mushrooms.

• Prep time: 15 minutes
• Cook time: 25 to 30 minutes
• Resting time: 5 minutes
• Total time: approximately 45 to 50 minutes
• Servings: 6 to 8 as an appetizer
• Yield: approximately 16 stuffed mushrooms

Variations

For blue cheese and walnut stuffed mushrooms, I add finely chopped toasted walnuts to the filling. I love the extra crunch and nutty flavor alongside the blue cheese.

For spinach and blue cheese mushrooms, I add finely chopped cooked spinach. I squeeze out as much moisture as possible before adding it so the filling does not become watery.

For a spicy variation, I mix a pinch of red pepper flakes or a little cayenne into the filling. I find that a small amount of heat works particularly well with strong blue cheese.

For extra-crispy stuffed mushrooms, I combine additional panko with a little olive oil and sprinkle it over the filled mushrooms before baking.

For a milder version, I replace part of the blue cheese with cream cheese. This gives me a creamier filling while softening the stronger blue cheese flavor.

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 heated through.

I can also use an air fryer at about 350°F (175°C) for several minutes when I want to restore some crispness to the topping.

I avoid microwaving them when possible because I find that the mushrooms become softer and the breadcrumb topping loses its crisp texture.

FAQs

What mushrooms are best for stuffed mushrooms?

I usually choose cremini or white button mushrooms because their round caps are easy to fill and become tender when baked. I look for medium to large mushrooms that are relatively similar in size so they cook evenly.

Do I need to cook mushrooms before stuffing them?

I do not precook the mushroom caps for this recipe. I cook the chopped stems for the filling, then bake the stuffed raw caps until tender. This keeps the preparation simple and prevents the mushrooms from becoming overly soft.

What blue cheese works best for stuffed mushrooms?

I use a blue cheese that I enjoy eating on its own. A creamy, moderately strong blue cheese melts nicely into the filling, while a more assertive variety gives me a bolder appetizer.

Can I make blue cheese stuffed mushrooms ahead of time?

Yes. I can prepare the filling and stuff the mushrooms several hours ahead. I cover and refrigerate them, then bake them shortly before serving. I may need to add a few extra minutes to the baking time when they go into the oven cold.

How do I keep stuffed mushrooms from becoming watery?

I avoid soaking mushrooms when cleaning them, and I cook the chopped stems until their excess moisture evaporates. I also give the mushrooms enough room on the baking sheet so moisture can escape instead of steaming them.

Conclusion

Blue cheese stuffed mushrooms are one of my favorite appetizers when I want something warm, savory, and full of bold flavor. Tender mushroom caps provide the perfect base for a creamy filling of blue cheese, garlic, herbs, Parmesan, and crisp breadcrumbs.

Blue Cheese Stuffed Mushrooms

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Blue cheese stuffed mushrooms are a rich, savory appetizer featuring tender mushroom caps filled with tangy blue cheese, garlic, herbs, Parmesan, and crisp breadcrumbs. They are perfect for holidays, parties, or an elegant starter.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 25 to 30 minutes
• Total Time: 45 to 50 minutes
• Yield: 16 stuffed mushrooms
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 16 ounces cremini or white button mushrooms
• 4 ounces blue cheese, crumbled
• 1/3 cup panko breadcrumbs
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons unsalted butter
• 2 garlic cloves, minced
• 2 tablespoons finely chopped shallot
• 2 tablespoons chopped fresh parsley
• 1 teaspoon fresh thyme leaves
• 1 tablespoon olive oil
• 1/4 teaspoon freshly ground black pepper
• Pinch of salt, as needed
• Extra blue cheese and parsley, optional for serving

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Instructions

1. Preheat the oven to 400°F (200°C). Lightly grease a baking dish or line a baking sheet with parchment paper. Clean the mushrooms, remove the stems, and finely chop the stems.
2. Melt the butter in a skillet over medium heat. Add the chopped mushroom stems and shallot and cook for 4 to 5 minutes, stirring occasionally, until softened and most of the moisture has evaporated.
3. Add the garlic and thyme and cook for another 30 seconds to 1 minute. Remove from the heat, stir in the parsley, and cool for a few minutes.
4. Combine the cooked mushroom mixture with the blue cheese, panko breadcrumbs, Parmesan, and black pepper. Taste before adding salt because the cheeses are naturally salty.
5. Arrange the mushroom caps cavity-side up on the prepared baking sheet or dish. Brush lightly with olive oil and mound the blue cheese filling inside each cap.
6. Bake for 18 to 22 minutes, until the mushrooms are tender and the filling is hot and lightly golden.
7. Rest for about 5 minutes, garnish with additional blue cheese or parsley if desired, and serve warm.

Notes

• Choose medium to large mushrooms of similar size for even cooking.
• Avoid soaking mushrooms during cleaning, as excess moisture can make the finished appetizer watery.
• For extra crunch, add finely chopped toasted walnuts or sprinkle additional panko mixed with olive oil over the filling before baking.
• For a milder filling, replace part of the blue cheese with cream cheese.
• The mushrooms can be stuffed several hours ahead, covered, refrigerated, and baked shortly before serving. Cold mushrooms may require a few additional minutes in the oven.
• Store leftovers in the refrigerator for up to 3 to 4 days and reheat at 350°F (175°C) for about 10 to 15 minutes.

Nutrition

• Serving Size: 2 to 3 stuffed mushrooms
• Calories: 175 kcal
• Sugar: 2 g
• Sodium: 330 mg
• Fat: 13 g
• Saturated Fat: 6 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 9 g
• Fiber: 1 g
• Protein: 7 g
• Cholesterol: 25 mg