Bleu Cheese Stuffed Mushrooms

Lorraine asked me to get fish from Costco this morning. When I arrived, the seafood bar was there — it’s typically open only for special occasions. Apparently the Superbowl is special enough. Instead of fish, I purchased shrimp and scallops (which is another post).

I also purchased Baby Bella mushrooms and decided to do something with them tonight. Stuffed mushrooms fit the bill, but I didn’t want to do the same ‘ole recipes.

Since Lorraine loves bleu cheese and we had a chunk that needed using, I invented this recipe. Note: I normally offer measurements that make it easier for someone to duplicate my recipes. In this case I totally shot from the hip, so measurements are approximate.

Note: Since it was just Lorraine and me, I made a small batch. This recipe can be scaled up for larger batches.

Bleu Cheese Stuffed Mushrooms

  • 6x 1-1/2″ to 2″ Baby Bella mushrooms (can use white button mushrooms)
  • 1 Tbsp olive oil
  • 2 Tbs white wine
  • minced garlic
  • 1 Tbsp Mirin (sweet cooking sake)
  • bleu cheese, cut in 1/8″ dice
  • bread crumbs
  • grated Parmesan cheese
  • salt & ground black pepper

Preheat the oven to 350 F.

Remove the stems from the mushrooms, dicing in 1/8″ dice. Use a sharp knife to remove some of the then flesh in the cap, around where the stem was. Add the removed flesh to the diced stem. This widens the mushroom and will resemble this:

Mushroom caps for stuffing
Mushroom caps for stuffing

Heat olive oil and white wine in a small saute pan; add mushrooms and garlic. Simmer until nearly dry. Add Mirin and cook until dry. Let cool.

In a bowl, mix equal parts cooked mushroom stems, bleu cheese, bread crumbs, and Parmesan cheese. Season with salt & pepper; mix well. If it’s dry, add a splash of white wine. The filling will look something like this:

Mushroom Filling
Mushroom Filling

Using a spoon, divide the filling among the mushrooms and press into the cap. Place in a baking dish and bake for 25 minutes, or until the filling is lightly browned.

Stuffed Mushrooms
Stuffed Mushrooms

The mirin adds sweetness to the filling that goes well with the bleu cheese.

Leave a Reply

Your email address will not be published. Required fields are marked *