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.
- 1 TB olive oil
- 2 green onions, diced
- 1 tsp salt
- 2 garlic cloves, finely diced
- 4 oz cream cheese, softened See recipe notes
- 4 oz 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).
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.
Calories: 62kcal | Carbohydrates: 3g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 218mg | Potassium: 169mg | Fiber: 1g | Sugar: 1g | Vitamin A: 130IU | Vitamin C: 0.3mg | Calcium: 38mg | Iron: 0.3mg