These Blue Cheese Stuffed Mushrooms are a rich and elegant dish! While they may look complicated, they’re surprisingly simple to make. I’ve tested this recipe multiple times to perfect the flavor combination, and the result is irresistible.
The blue cheese melts into the filling, creating a luscious, savory bite that perfectly complements the meaty texture of the mushrooms. With just a handful of ingredients and a few simple steps, you can create a dish that looks sophisticated but is effortlessly delicious.
If you are a mushroom lover like me then these deliciously hearty stuffed mushrooms are a must try!
Ingredients
Portobello (Portabella) Mushrooms: (4-6 medium-sized) These hearty mushrooms have large caps that are perfect for stuffing. Remove the stems and most of the brown gills to create space for the flavorful filling.
Butter: (2 tbsp) unsalted butter used for sautéing
Onion: (1 cup) freshly chopped yellow onion.
Garlic: (1 tablespoon) about 3-4 cloves freshly minced.
Blue Cheese: (5oz) of crumbled blue cheese, should equal about 1 cup. When melted, the creamy tanginess of the blue cheese pairs beautifully with the mushrooms.
Panko Breadcrumbs: (3/4 cup) The panko breadcrumbs help to give the filling a light crispy texture that absorbs the flavors of the cheese, onion, garlic and parsley.
Parsley: (1 tablespoon) fresh chopped parsley or 1 tsp. dried parsley.
Cheddar Cheese: (1/2 cup) for the topping and added during the last 10 minutes of baking.
Instructions
Preheat oven to 400℉ (204℃).
Prepare the mushrooms
Begin by removing the mushroom stems (save for the filling) by using a knife or popping off with your fingers. Use a spoon to scoop out most of the brown gills.
Place in an oven-safe dish or baking sheet.
Make the filling:
Chop the onion and mushroom stems.
In medium-sized saucepan, melt the butter over medium heat.
Add the onion and mushroom stems to the pan. Sauté for 2-3 minutes, until the onions turn translucent.
Add the garlic and sauté until aromatic, about 20 seconds. Add the blue cheese and stir continuously as the cheese begins to melt and the oils release – about 1 minute.
Add the panko breadcrumbs to the pan along with the parsley. Stir to combine and remove from the heat.
Stuff the mushrooms and Bake:
Using a spoon, fill the mushroom caps with the blue cheese stuffing.
Place in the preheated oven and bake 10 minutes. Remove from the dish from the oven and sprinkle shredded cheddar cheese on top of each mushroom distributing evenly. Place back in the oven and bake for another 10 minutes.
Remove from the oven and serve.
Enjoy!
Storage
When storing leftover stuffed mushrooms, store in an airtight container in the refrigerator for up 2-3 days. To prevent sogginess – remove stuffed mushrooms from baking dish and blot bottoms with a clean kitchen towel or paper towel to help remove the moisture.
Ways to Serve
Main dish: These stuffed mushrooms with blue cheese are hearty with a meaty texture that holds well on it’s own!
Appetizer: Serve as an elegant appetizer.
Side dish: Serve as a side along with grilled or baked Tofu or try our Air Fryer Tofu recipe with some roasted vegetables.
Salad: Serve alongside a nice green salad to balance the rich flavor of the stuffed portobello mushrooms.
Portobello vs. Portabella
Have you wondered what the difference is between a Portobello Mushroom and a Portabella Mushroom? I have! According to the Mushroom Council the names are used interchangeably. Portabella (portobello) mushrooms are the “larger relatives” to white button or cremini mushrooms. The have a hearty meat-like texture with bold umami flavors which you will find is this stuffed mushroom recipe. They are a versatile mushroom that can be used in a variety of ways as they hold up well which makes them a popular choice for meat substitutes.
Other Mushroom Recipes
If you like these elegantly cheesy stuffed mushrooms, then I think you would also like our Black Trumpet Mushroom Risotto that you can easily substitute with shiitake mushrooms or chanterelles. Our Lentil Mushroom gravy is perfect over mashed potatoes or over our Polenta with Leeks recipe.
Blue Cheese Stuffed Mushrooms
Equipment
- Medium-sized saucepan
- Baking dish
Ingredients
- 4-6 Portobello mushroom caps
- 2 tbsp butter
- 1 cup chopped onion
- 1 tbsp minced garlic
- 5 oz blue cheese crumbles (will equal about 1 cup)
- 1 tbsp fresh parsley, chopped 1 tsp. dried
- ½ cup cheddar cheese, shredded
- ¾ cup panko breadcrumbs
Instructions
- Preheat oven to 400℉ or 204℃
Prepare the Mushrooms
- Begin with removing the mushroom stems (save for the filling) by using a knife or popping off with your fingers. Use a spoon to scoop out most of the brown gills.
- Place in an oven-safe dish or baking sheet.
Make the Blue Cheese Filing
- Chop the onion and mushroom stems.
- In medium-sized saucepan, melt the butter over medium heat.
- Add the onion and mushroom stems to the pan. Sauté for 2-3 minutes, until the onions turn translucent.
- Add the garlic and sauté until aromatic, about 20 seconds. Add the blue cheese and stir continuously as the cheese begins to melt and oils release – about 1 minute.
- Add the panko breadcrumbs to the pan along with the parsley. Stir to combine and remove from the heat.
Stuff the Mushrooms and Bake
- Using a spoon, fill the mushroom caps with the blue cheese stuffing.
- Place in the preheated oven and bake 10 minutes. Remove from the dish from the oven and sprinkle shredded cheddar cheese on top of each mushroom distributing evenly. Place back in the oven and bake for another 10 minutes.
- Remove from the oven and serve.
- Enjoy!
