These quick and easy blue cheese stuffed mushrooms are perfect as a bite-size party appetizer! Serve them on Game Day or anytime you want finger food. Plus, they’re easy to prepare ahead of time!
Over the past few months, I spent a lot of time making, eating, and serving bite-sized stuffed mushrooms.
I was on a stuffed mushroom kick.
And while I was pondering, tasting, devouring the mushrooms– I decided that these blue cheese stuffed mushrooms might just be the most perfect appetizer.
You can make them ahead of time.
They cook quickly.
They’re filling, and oh so satisfying.
Also, they’re a vegetable (sort of)– so we’ll call them healthy-ish.
What Kind of Mushrooms Should I Use?
For this recipe, we’re using small, bite-size mushrooms.
I prefer to use baby Portobello mushrooms (or “baby bellas”), but you can also use white button mushrooms.
Can I Use Large Portobello Mushrooms?
For this blue cheese stuffed mushrooms recipe, stick with the small mushrooms.
If you want to try a larger stuffed mushroom recipe, try this Portobello Mushroom Wellington.
What’s the Easiest way to Remove the Mushroom Stem?
The easiest way to get the stem out is to simply hold the mushroom stem-side up, and then push the stem over with your thumb.
The stem should pop right out.
Occasionally, a stem might break apart, leaving a jagged edge inside the mushroom.
For these stuffed mushrooms, you can try scooping out the remaining stem with a small spoon or a paring knife.
Or you can just leave the partial stem inside the mushroom, and add the stuffings on top. No one will ever know!
Can I Use a Different Kind of Cheese?
If you want to swap the cream cheese, you could swap it out with another mild, spreadable cheese (like mascarpone).
If you’re out of blue cheese, these won’t be blue cheese stuffed mushrooms anymore (oops!), but if you prefer– you can use a similar cheese (like Gorgonzola).
These mushrooms are also delicious with goat cheese.
Blue Cheese Stuffed Mushrooms
- 1 tablespoon olive oil
- 2 green onions, diced
- ½ teaspoon salt
- 2 garlic cloves, finely diced
- 4 ounces cream cheese, softened See recipe notes
- 4 ounces blue cheese, crumbled
- 2 pints (~20) baby Portobello mushrooms OR white button mushrooms, stems removed
- Heat olive oil in a pan over medium heat.
- When the oil begins to shimmer and the pan is hot, add the green onion, salt, and garlic. Cook about 2 minutes, until onions have softened and the garlic is fragrant. Remove from heat.
- Add both cheeses and the green onions and garlic mixture to a mixing bowl. Stir with a spoon until blended.
- Preheat oven broiler.
- Use a small spoon to add the filling to each mushroom, filling the space where the stem used to be. Tip: Filling amount is approximate, and the amount you need will depend on the size of the mushrooms you use. Any extra filling can be used as a dip or cracker spread.
- Set the mushrooms on a baking sheet. (You may need to use 2 baking sheets, depending on the size of your mushrooms.)Tip: Leave at least 1″ in between each mushroom, because the juice that leaks out of the mushrooms as they cook could make the mushrooms soggy if they’re too close together.
- Broil the mushrooms 8-10 minutes, or until the mushrooms are softened and the cheese is golden.
- Allow mushrooms to cool 1-2 minutes, and serve.
- Prep Ahead: Up to 1 day ahead, stuff the mushrooms, set on a baking sheet, and tent with foil. Wait to broil until just before serving.Make Ahead: Up to 1 day ahead, fully cook the mushrooms. Leave them on the baking sheet, and cover with foil. Put them in the refrigerator. When you’re ready to serve them, broil the mushrooms again for about 3 minutes (or until cheese is hot).