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    Home » Dinner » Appetizers

    Blue Cheese Stuffed Mushrooms

    Published: Mar 13, 2019 · Modified: Nov 10, 2023 · 5 Comments

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Save Recipe Saved!

    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!

    blue cheese stuffed mushrooms on a serving platter

    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.

    I've made spinach artichoke stuffed mushrooms, seafood stuffed mushrooms and goat cheese stuffed mushrooms.

    And while I was pondering, tasting, devouring the mushrooms-- I decided that these blue cheese stuffed mushrooms might just be the most perfect appetizer.

    Why?

    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.

    Want more easy party food ideas? Try making mini shrimp tacos, mini sardine fish cakes, smoked fish sliders, marinated feta and cranberry baked Brie.

    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.

    Remove the mushroom stems

    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.

    Stuff the Mushrooms

    What's the Easiest Way to Remove the Stem of These Blue Cheese Stuffed Mushrooms?

    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 in These Stuffed Mushrooms?

    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 on a serving platter
    blue cheese stuffed mushrooms on a serving platter
    Print Recipe Save Recipe Saved!
    5 from 3 votes

    Blue Cheese Stuffed Mushrooms

    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!
    Serving size: 1 stuffed mushroom. 
    Author: Sarah Trenalone
    Prep Time10 minutes mins
    Cook Time8 minutes mins
    Cooling TIme2 minutes mins
    Total Time18 minutes mins
    Course: Appetizer, Side Dish
    Cuisine: American
    Diet: Gluten Free, Vegetarian
    Servings: 20
    Calories: 63kcal
    Freezer Friendly?
    No
    Will It Keep?
    1 Day
    Prevent your screen from going dark

    Ingredients

    • 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

    Instructions

    • 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).

    Notes

    How to Soften Cream Cheese:  Remove from package and microwave for 15 seconds.  Alternatively, dice into 1" cubes and let sit at room temperature for 15-20 minutes before using.
    Quick Tip: These mushrooms will be slightly firm, with a hot and juicy cheese filling.  Leaving the mushrooms a little firm makes them easier to eat as finger food.  Follow the tip below if you prefer a softer mushroom (and plan to eat them with a fork).
    For more TENDER mushrooms: Bake at 400°F for about 30 minutes, until the mushrooms are tender and juicy.

    Nutrition

    Calories: 63kcal (3%) | Carbohydrates: 4g (1%) | Protein: 3g (6%) | Fat: 5g (8%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 10mg (3%) | Sodium: 160mg (7%) | Potassium: 171mg (5%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 131IU (3%) | Vitamin C: 1mg (1%) | Calcium: 38mg (4%) | Iron: 1mg (6%)
    Tried this recipe?Leave a comment and rating below!

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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    5 from 3 votes (1 rating without comment)

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    Comments

    All commentsI made this
    1. Dawn says

      March 11, 2019 at 8:22 am

      5 stars
      A couple of my favourite ingredients together! I could seriously eat my fair share of these! They look delicious 🙂

      Reply
    2. Jane P Asher says

      August 30, 2019 at 12:39 am

      5 stars
      I have made these several times & it’s always a hit. Even with people who don't like blue cheese.

      Reply
      • Sarah Trenalone says

        August 30, 2019 at 5:17 am

        Yay!! I’m so glad you loved them!

        Reply
    3. David McDermott says

      December 17, 2023 at 6:34 pm

      When I was in H.S., I worked in the kitchen of a fancy restaurant that caitered mainly to tourists. One of the appetizers was blue cheese stuffed mushrooms. I had to make these nightly. The only difference between these and the ones I made, the tops were covered in a sprinkle of savory bread crumbs before baking.

      Reply
      • Alisha Trenalone says

        December 18, 2023 at 12:17 pm

        Yes, they're such a tasty appetizer, aren't they?!

        - Alisha at Champagne Tastes

        Reply
    bio

    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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