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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.

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

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

Find it online: https://thefamilycooking.com/blue-cheese-stuffed-mushrooms-2/