Filled with tangy blue cheese and creamy mascarpone, these stuffed mushrooms are one delicious appetizer that are made for sharing. Simple to make and full of flavor, you have to try these!
This post may contain affiliate links. Read my privacy policy here.
Stuffed mushrooms are a perfect snack, and when they are this delicious, they are hard to resist!
Stuffed with a creamy and tangy blue cheese filling, every bite is packed with flavor, and they are a wonderful appetizer to share with friends.
For more stuffed mushroom recipes, be sure to try my Bacon Wrapped Stuffed Mushrooms and Air Fryer Stuffed Mushrooms too!
Ingredients and Notes
- Mushrooms: Use small mushrooms such as cremini or button white mushrooms.
- Mascarpone: This cheese is creamy and smooth with a slight sweet taste. It isn't salty, so works great with the blue cheese.
- Blue Cheese: I like to use stilton to give every bite a great tang.
- Green Onion: Finely chopped for freshness.
- Lemon Juice: Use fresh lemon juice rather than bottled for the best flavor.
- Dijon Mustard: A little mustard adds a sharpness and slight spice.
- Salt and Black Pepper
- Breadcrumbs: Breadcrumbs help to absorb excess moisture so that the mushrooms don't get soggy during baking. They also add a pleasing texture. Use plain breadcrumbs, not panko, as these will absorb the moisture more efficiently.
- Parmesan: Top the mushrooms with a little shredded parmesan. It helps to create a golden brown topping. For best results, use freshly grated, rather than packaged.
How to make Blue Cheese Stuffed Mushrooms
Be sure to scroll down for the full recipe!
- Stir together the filling ingredients together in a bowl and set aside.
- Clean the mushrooms and bake them to release excess moisture.
- Let the mushrooms drain.
- Spoon the filling mixture into the mushroom caps and top with parmesan.
- Bake in the oven until the tops are golden brown. You can also brown them under the broiler at the end of cooking.
Serving Suggestions
These tangy stuffed mushrooms are perfect for a finger food appetizer to share with friends, or you can serve them up as a sit down appetizer with a side salad like marinated raw zucchini salad or spinach salad with lemon dressing.
They also make a great side dish for a steak dinner...yum!
Recipe Variations
These blue cheese stuffed mushrooms are delicious as they are, but you can easily make them to suit your own tastes and dietary needs.
- Omit the bread crumbs to make them keto or gluten-free. They will be a little softer, but will still turn out well.
- Omit the shredded parmesan (or use a rennet free alternative) to make them vegetarian friendly.
- Swap stilton for a milder blue cheese like gorgonzola or danish blue.
- Instead of mascarpone, you can use cream cheese.
Frequently Asked Questions
Mushrooms are notorious for absorbing a lot of water, so it's important not to soak them when cleaning them, or they can turn out soggy.
Remove the mushroom stems and take a piece of clean kitchen towel, make it damp and wipe the outside of the caps to remove the loose dirt.
For best results it is best to pre-cook the mushrooms before stuffing them to remove any excess moisture that can make them soggy.
Bake them on a foil lined tray, and after baking drain the liquid before stuffing them.
Make Ahead and Storage
You can make the blue cheese filling a couple of days ahead ahead of time and store in covered in the fridge.
You can also stuff the mushrooms earlier in the day and keep them refrigerated til ready to bake.
It's best to enjoy the mushrooms as soon as they are made and storing them for too long a period can make them soggy. I also prefer to serve them hot so that the cheese is perfectly soft.
Recipe Notes and Tips
- Use damp paper towels to clean the mushrooms and pre bake them. This will help them to stay firm and not get soggy.
- Don't salt the mushrooms, add the salt to the filling. dding salt directly to mushrooms can create additional moisture. You don't need much salt as the bleu cheese is already quite salty.
- Use fresh garnish like parsley to freshen them up to serve.
More Mushroom Recipes
Blue Cheese Stuffed Mushrooms
Ingredients
- 1 pound cremini mushrooms (or white button mushrooms) (454g)
- ½ cup mascarpone cheese (120g)
- ½ cup stilton (120g) (crumbled)
- 4 small green onions (finely sliced)
- juice of ½ lemon
- pinch salt and black pepper
- 1 teaspoon Dijon mustard
- 2 tablespoons plain breadcrumbs
- 2 tablespoons shredded parmesan
Instructions
- Preheat the oven to 400F / 200c. Line a baking sheet with foil.
- Remove the stem of the mushrooms and discard. Wipe the mushroom caps with a damp paper towel to remove any dirt.
- Place the mushroom caps, flat side down on the baking sheet and bake for 10 minutes.
- Once baked, remove from the oven and carefully turn the mushrooms over to allow the liquid to drain out. Place to one side.
- Mix together the mascarpone cheese, stilton, green onions, lemon juice, salt and black pepper and breadcrumbs in a small bowl.
- Spoon the mixture into each mushroom cap and place back on the foil lined tray. Don't back the filling too tightly.
- Bake the stuffed mushrooms in the oven for 18 to 20 minutes (at 400f / 200c) til the tops are golden brown.
Notes
- Use damp paper towels to clean the mushrooms and pre bake them. This will help them to stay firm and not get soggy.
- Don't salt the mushrooms, add the salt to the filling. dding salt directly to mushrooms can create additional moisture.
- Use fresh garnish like parsley to freshen them up to serve.
Leave a Reply