From the Kitchen

Blue Cheese Stuffed Mushrooms

I’ve been on a mushroom kick lately. I’m a big fan of the portabella mushroom and I’ve recently found them in baby size at Costco. They are the perfect size for stuffing, so I came up with this healthy version of a stuffed mushroom. Take this blue cheese stuffed mushrooms to your next party or get together with friends. They make the most delicious appetizer or bite-sized snack.

Blue Cheese Stuffed Mushrooms

Blue Cheese Stuffed Mushrooms

(SCROLL DOWN TO PRINT RECIPE for Blue Cheese Stuffed Mushrooms)

Ingredients:

25 portabella mushrooms
1/4 cup diced red onion
1 tsp minced garlic
3/4 cup breadcrumbs
1/3 cup blue cheese
1 tsp parsley flakes
1 tsp salt
Optional additions: cooked pork sausage, bacon, cream cheese, crab

Method:

1. Pop the stems off of your mushrooms and place the caps open end up on a lightly greased 9×13 baking dish. Save the stems and dice them up as small as you can and set aside.

Making Stuffed Mushrooms

2. In a pan on medium heat, saute your red onion and garlic until soft, about 5 minutes. Add your diced stems and cook until soft, another 5-8 minutes.

3. In a separate bowl, mix your blue cheese and 1/2 cup of your bread crumbs. Add your cooked onion mixture to the bowl and mix. Add 1 tsp parsley, 1 tsp salt, and it’s ready to fill.

Stuffing for Mushrooms

4. With a spoon, add your filling to each of the mushroom caps in a mound shape. Sprinkle the remaining 1/4 cup of breadcrumbs to the top of each mushroom, giving it a little crunch when baked.

Homemade Breadcrumbs for Mushrooms

5. Bake your dish in a pre-heated 400 degree oven for 20-25 minutes, until soft and darker. Be aware, they shrink.

Let them cool just a bit, but not too long as they are better served warm.

Baked Stuffed Mushrooms

They are quick and easy little devils to eat, so be careful as you start popping them into your mouth not to eat them all up at once, like me! So so yummy.

Blue Cheese Stuffed Mushrooms
Ingredients
  • 25 portabella mushrooms
  • 1/4 cup diced red onion
  • 1 tsp minced garlic
  • 3/4 cup breadcrumbs
  • 1/3 cup blue cheese
  • 1 tsp parsley flakes
  • 1 tsp salt
Instructions
  1. Pop the stems off of your mushrooms and place the caps open end up on a lightly greased 9×13 baking dish. Save the stems and dice them up as small as you can and set aside.
  2. In a pan on medium heat, saute your red onion and garlic until soft, about 5 minutes. Add your diced stems and cook until soft, another 5-8 minutes.
  3. In a separate bowl, mix your blue cheese and 1/2 cup of your bread crumbs. Add your cooked onion mixture to the bowl and mix. Add 1 tsp parsley, 1 tsp salt, and it’s ready to fill.
  4. With a spoon, add your filling to each of the mushroom caps in a mound shape. Sprinkle the remaining 1/4 cup of breadcrumbs to the top of each mushroom, giving it a little crunch when baked.
  5. Bake your dish in a pre-heated 400 degree oven for 20-25 minutes, until soft and darker. Be aware, they shrink.
  6. Let them cool just a bit, but not too long as they are better served warm.
Recipe Notes

Optional additions: cooked pork sausage, bacon, cream cheese, crab

8 comments

  1. Mushrooms are great…and i’m going to try these stuffed ‘shrooms. I love trying the different varieties as they come out through the year. I just posted a Mushroom and Asparagus Mac ‘n cheese on my site if you’re interested.

  2. These look so scrumptious Marie! I love stuffed mushrooms. Send me your email address and I’ll make sure you’re getting the recipe club and book club emails, if you aren’t getting them already. Also, if you check out the link list at the bottom of my blog, you’ll find blogs from other people in the ward. It was good visiting with you today!

    Annie

  3. Oh, my, those look good. I think they should count as a full meal because you’ve got protein, veggie, and carbs. If you eat enough, that is :)

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