Bite-sized mushroom caps, stuffed with garlic, herbs, blue cheese (or other strong cheese) make these Blue Cheese Stuffed Mushrooms a crowd-pleasing appetizer. This stuffed mushroom appetizer is 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. And these stuffed mushrooms with blue cheese make a perfect match!
These are definitely mouth-watering, drool-worthy little guys that you'll be popping in your mouth once after another!
In the summer, I often make these Smoked Salmon and Goat Cheese Stuffed Mushrooms --two intense savoury flavours that also work beautifully together. So delicious!
Ready to get started?
Mushroom caps make perfect little vessels to stuff full of tasty tidbits. In this recipe, I use
- herbs (parsley and sage)
- blue cheese
- panko (gluten-free) or gluten-free bread crumbs.
- egg white
- sherry (see possible substitutions below)
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.
But if you haven't tried it, please do! It has amazing flavours.
How to make the best stuffed mushrooms
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 stovetop.
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.
- Heat oven to 375°F. Remove the stems from the mushrooms and finely chop them. Wipe the mushroom caps carefully with a damp soft cloth or paper towel.
- Toss mushroom caps with 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 the remaining 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, shallots, salt and pepper, and cook until shallots are soft.
- Add sherry and cook until it evaporates. Remove to a small bowl and stir in parsley, sage, garlic, blue cheese, panko or dry bread crumbs and finally, the egg white. Stir until well combined.
- Fill mushroom caps with two teaspoons of the filling. Return to the baking sheet and broil them until the tops are browned, 3 - 4 minutes. Serve hot.
👍🏼 Tips for making stuffed mushrooms
- Cook the empty mushroom caps first. That way you won't end up with overcooked filling and undercooked mushrooms.
- Cremini mushrooms work best as they're easier to pop in your mouth! Take some time to choose the mushrooms you want to stuff, trying to choose ones that are roughly the same size so they'll cook at the same rate.
- 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!
You'll read conflicting advice on whether or not you should wash mushrooms. It's a good habit to thoroughly wash produce before cooking or consuming it, but mushrooms are a little different!
The best way to clean mushrooms is to gently brush them to remove any dirt or debris. Use a pastry brush or simply a clean cloth or piece of paper towel to wipe away the dirt. The mushrooms you buy in a grocery store are generally grown in sterilized compost, so just wipe them clean of any debris.
Avoid washing mushrooms. They're so porous that they will absorb water quickly and it's almost impossible to get them completely dry. If they're wet, they won't brown nicely or become crispy if you're sautéing them. Mushrooms that have been washed may become rubbery.
🔁 Possible Substitutions
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.
🍽 Serving Suggestions
Don't forget drinks to go with these! Make a big pitcher of Cranberry Apple Cider Sangria in the fall, or Peach Sangria in the summertime! Or try this Rhubarb Mint Mohito for springtime sipping.
🗒 More finger food recipes
Smoked Salmon and Goat Cheese Stuffed Mushrooms
20 Easy Finger Food Appetizers
When you make this recipe for stuffed mushrooms with blue cheese, please leave a comment and a 🌟🌟🌟🌟🌟 rating below. I love hearing how my recipes turn out for you. Thanks in advance! Subscribe to my newsletter and have new gluten-free recipes delivered straight to your inbox once a week.
Garlic Lovers' Blue Cheese Stuffed Mushrooms
- ¼ cup olive oil extra virgin
- 12 large cremini mushrooms
- 6 cloves garlic, minced
- 1 small shallot, finely chopped
- 3 tablespoons dry sherry
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh sage, chopped
- 1 large egg white
- 75 gm (about ½ cup) blue cheese, crumbled
- ⅓ cup panko crumbs, (gluten-free, if necessary) or dry gluten-free bread crumbs
- 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 tablespoon 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 tablespoon 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 or wine 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 teaspoon 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.
This post has been updated with new information to make it more helpful. The recipe remains the same.
I made these on the weekend. A big hit! Love these and will definitely be making them for the holidays, too.
Thanks Misty, Love those tasty little bites! Thanks for the 5 stars
Can you make parts or the entire recipe ahead of time -
Flavour & Savour
Great question! Yes, you can make the filling ahead of time. Keep it refrigerated, then cook just before serving. Enjoy!
These turned out perfectly. I used smoked cheddar cheese instead of blue cheese and they were a big hit at our wedding shower.
Gabrielle @ eyecandypopper
I don't usually go for mushrooms prepared this way, but this looks delicious! I think it's because people always undercook the mushrooms so they're kind of soggy, so thanks for the tip!
Flavour & Savour
You're welcome! Stuffed mushrooms are always best eaten soon after they're baked.
These look delicious! Great tips too, especially about serving right away. Mushrooms do get rubbery quickly! These look perfect for parties.
Flavour & Savour
We love stuffed mushrooms cups! And I agree that a strong cheese like blue cheese works perfectly to enhance the mild flavor of the mushrooms. Great appetizer for the upcoming holidays!
Flavour & Savour
Thanks! Have a wonderful Christmas!
I love mushrooms; I love garlic; and I love blue cheese. I think I need to make this recipe. I agree, this looks like a sublime filling mixture. Pinned to try. Thanks for sharing ♥