Bite-sized mushroom caps, stuffed with garlic, herbs, blue cheese (or other strong cheese) make these Blue Cheese Stuffed Mushrooms a crowd-pleasing appetizer. Easy to make gluten-free.
Stuffed mushrooms are a welcome appetizer at any time of year! These Garlic Lovers’ Blue Cheese Stuffed Mushrooms are ideal for holiday parties, game-day snacks or summertime deck parties. I tested them several times recently and they were snapped up quickly every time!
Mushrooms are mild, so they need strong flavours to enhance them.
In the summer, I often make these Smoked Salmon and Goat Cheese Stuffed Mushrooms –two intense savoury flavours that work beautifully together.
Mushroom caps make perfect little vessels to stuff full of tasty tidbits. In this recipe, I used herbs, garlic, shallots and blue cheese.
If you’re not a fan of blue cheese, feel free to substitute any strongly flavoured cheese or even a smoked cheese, like smoked gouda or smoked cheddar.
The key to making stuffed mushrooms is to cook the mushroom caps first.
Drizzle or brush them with olive oil so they don’t dry out in the oven. While they’re roasting, prepare the filling on the stove top.
Then simply stuff, broil and serve right away while they’re piping hot!
Mmm–pop these in your mouth and reach for another one! This is a sublime filling mixture.
You’ll notice in the recipe below that it uses sherry. If you don’t have any on hand, there are other things you can use.
Sherry is a fortified wine, so you could use other fortified wines like madeira or even a dry white wine or apple cider. These substitutions won’t provide the same depth of flavour, but since I only used 3 tablespoons in this recipe, it won’t change it too much.
Tips for making Stuffed Mushrooms
- Cook the empty mushroom caps first. That way you won’t end up with overcooked filling and undercooked mushrooms.
- Small mushrooms work best as they’re easier to pop in your mouth!
- Choose strongly flavoured ingredients for stuffing, like spicy sausage, bacon, sharp cheese, onions or shallots, garlic and herbs.
- Panko crumbs make a good filler. Gluten-free Panko crumbs are readily available in supermarkets and work well.
- Roast, stuff, return to the oven briefly to brown the tops, then serve piping hot. These must be served right away–cold mushrooms become rubbery and are less than appetizing!
Garlic Lovers' Blue Cheese Stuffed Mushrooms
- 1/4 cup extra virgin olive oil
- 12 large cremini mushrooms
- 6 cloves garlic, minced
- 1 small shallot, finely choped
- 3 tbsp dry sherry
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh sage, chopped
- 1 egg white
- 75 gm (about 1/2 cup) blue cheese, crumbled
- 1/3 cup panko crumbs, (gluten-free, if necessary)
- Heat oven to 375°F. Remove stems from mushrooms and finely chop them. Wipe mushroom caps carefully with a damp soft cloth or paper towel.
- Toss mushroom caps with 2 tbsp olive oil and salt and pepper on a baking sheet. Place stem side down and bake for 25 - 30 minutes or until tender.
- Meanwhile, heat remaining 2 tbsp oil in a medium skillet and add garlic. Cook until golden, 4 - 6 minutes. Transfer to a paper towel to drain. Add chopped mushroom stems, shallot, salt and pepper, cook until shallot is soft.
- Add sherry and cook until it evaporates. Remove to a small bowl and stir in parsley, sage, garlic, blue cheese, panko crumbs and finally, the egg white. Stir until well combined.
- Fill mushroom caps with 2 tsp of the filling. Return to baking sheet and broil until tops are browned, 3- 4 minutes. Serve hot.
Recipe adapted from Saveur Garlic and Gruyere Stuffed Mushrooms.
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