Whipped Blue Cheese Stuffed Mushrooms

Blue Cheese Stuffed Mushrooms are an incredibly delicious appetizer or snack! Don’t miss out, this cheese mixture is full of flavor.

If you’re looking for more appetizer recipes, I think you’ll also love: Avocado Mango Salsa, Air Fryer Meatballs, and Whipped Goat Cheese Stuffed Plums.

This post was developed in paid partnership with Litehouse Foods. Thank you for being supportive of me working with brands I use and love!

If you know me, you know I talk a lot about how much I love cooking with mushrooms and how much I adore stuffed mushrooms!

With the holidays around the corner, I’ll be focusing on what I can do to spend as much time with my family instead of being stuck in the kitchen.

These super easy stuffed mushrooms will do just the trick because they don’t take much effort. Plus, they will knock the socks off your guests!

Whether your holiday gathering is small or large, this recipe is easy to serve with toothpicks for mingling or individual appetizer plates.

If you’re looking for a cocktail to serve with them, these Cranberry Mules are great for a crowd.

Blue Cheese Stuffed Mushrooms Recipe

The savory filling of these delicious and juicy roasted mushrooms is going to have everyone talking!

However, the star of this recipe is the Litehouse Simply Artisan Center Cut Cheese. It’s the perfect addition to these tender mushrooms.

BONUS: they’re easy to make…in case you accidentally eat all of the first batch because they are so good…and have to make another!

Blue Cheese Stuffed Mushroom Ingredients

Mushrooms: I used white mushrooms, but you can use any whole mushrooms you have.

A good substitution would be crimini or if you are looking to make a larger portion for a lunch or dinner meal you can use large portabello mushroom caps.

Pro-Tip: Since you are stuffing them you will want to use a mushroom that has a firm cap.

Cheese: I used Litehouse Simply Artisan Blue Cheese Center Cut and whipped cream cheese.

There is really no substitute for the incredible flavor and texture of blue cheese. If you’re hesitant, I really encourage you to try this recipe with blue cheese; you’re going to love it!

Pro-Tip: If you aren’t team blue cheese, I recommend using Litehouse feta or gorgonzola cheese as a great substitution that is perfectly crumbly and flavorful.

Onion and garlic: sweet onion, chives, and garlic cloves.

Panko bread crumbs: the bread crumbs offer the perfect crunch and great texture to every bite.

Pro-Tip: If you are following a Keto or low-carb diet, I recommend substituting the panko bread crumbs with pork rinds.

Wine: I used some dry white wine that I had handy, however, you could also use white cooking wine.

Lemon: the fresh juice from the lemon will bring out and add to the incredible flavors of the mixture.

Litehouse Cheese

With holiday gatherings being more intimate this year, I’m looking forward to creating tasty dishes, great recipes, and memorable experiences (and flavors) with a smaller crew!

Litehouse Simply Artisan Center Cuts are the premium selection of cheese cored from the center of the cheese wheel where the best, richest, and most developed flavor can be found.

All the cheeses are aged for 100 days, ensuring the cheese has time to deeply develop the signature award-winning flavors time and time again.

BONUS: The Gorgonzola and Blue Cheeses are rBST Free and naturally Gluten-Free.

How to Make Stuffed Mushrooms

1. Bake The Mushrooms. Preheat the oven to 400° F. Carefully remove the stems from the mushrooms by twisting and pulling gently. Set half the stems aside (roughly chop) and discard the rest.

Place the mushroom caps stem side down on a baking sheet and bake for 10-15 minutes to allow the water to drain. Soak up any additional moisture with paper towels.

2. Toast the Panko. While the mushrooms are baking, heat a large non-stick skillet on medium heat with 1 tbsp of olive oil. Add the panko to the pan, tossing to coat in olive oil, then arrange in a flat layer and toast for 2-3 minutes.

Stir and toast for 2-3 minutes until golden brown. Transfer the toasted panko to a small bowl or plate, mix with chives, and set aside.

3. Sauté the onion and mushroom stems. In the same pan you used for the panko, heat 1 tbsp of olive oil and sauté the onion, garlic, and mushroom stems until they begin to soften.

Add the white wine and continue cooking until it’s completely cooked down. Remove from heat, stir in the lemon juice, and set aside to cool completely.

4. Prepare the filling. When the onions and mushrooms have completely cooled, add them to a food processor with the whipped cream cheese and blue cheese. Pulse for 2-3 minutes until smooth and creamy.

5. Stuff the mushrooms. Spoon the filling into each mushroom and bake at 375° F for 5 minutes. Top with the toasted panko and serve warm.

How To Clean And Prepare Mushrooms

Get a damp paper towel and gently (be careful, you don’t want to break the mushroom) dust off any dirt from the mushroom caps and stems.

Gently twist the stem; it should pretty easily pop away from the cap. If part of the stem breaks off, use a sharp knife to pop the rest out of the center.

Remember: You don’t want to throw these away just yet…you will need them!

On the inside of the cap just above the gills, there is often a soft overhang of mushroom. I sometimes like to break this away to make the opening of the mushroom cap slightly bigger.

How to Serve Stuffed Mushrooms

I love stuffed mushrooms as an appetizer or easy finger foods as a party, but I also love larger stuffed mushrooms as a meal!

If you aren’t using this recipe for a meal sized serving, mushrooms pair really week with:

• Vegetarian recipes
• Salmon
• Chicken
• Shrimp

Questions You May Have

Can you stuff mushrooms the night before?

If you are preparing for guests and want to get some work done ahead of time so you aren’t scrambling at the last minute, you can prep the filling and store it in the refrigerator.

You can even complete all of the recipe steps, up until the final bake in the oven! Just make sure you keep the panko separate so it doesn’t lose its crunch.

How long do stuffed mushrooms last?

Since the stuffed mushroom recipe is made with cheese, I don’t recommend letting them sit out at room temperature for more than 2 hours. After serving, you can store any leftovers in the fridge in a sealed container for up to 3 days.

How do you keep mushrooms from getting soggy?

To keep mushrooms from getting soggy, avoid soaking them in water when cleaning them and bake them at a high temperature to release all the moisture.

How do you clean mushrooms for stuffing?

Mushrooms don’t need to be washed, they just need to be wiped with a damp paper towel to remove the excess dirt.

More Mushroom Recipes To Try

• Red Wine Mushrooms
• Whipped Blue Cheese Stuffed Mushrooms
• Chicken Parmesan Stuffed Mushrooms
• Creamy Balsamic Mushroom Risotto

WANT TO TRY THIS STUFFED MUSHROOM RECIPE?

PIN IT to your appetizer recipes, mushroom recipes, or vegetarian recipes board to save it for later!
Find me on Pinterest for more great recipes. I’m always pinning!

More Recipes To Try

Did you make this recipe? Post a photo on Instagram and tag me @JZEATS or #JZEATS so I can see! Leave a comment below and let me know what you think, too!