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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.

Ingredients

  • Cremini or white button mushrooms
  • Olive oil
  • Salt
  • Freshly ground black pepper
  • 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
  • Fresh parsley or chives for serving
  • Extra blue cheese crumbles, optional

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Spoon the blue cheese filling into each mushroom cap, gently mounding it over the top.
  6. 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.
  7. 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

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