Go Back

Blue Cheese Stuffed Mushrooms


  • 25 portabella mushrooms
  • 1/4 cup diced red onion
  • 1 tsp minced garlic
  • 3/4 cup breadcrumbs
  • 1/3 cup blue cheese
  • 1 tsp parsley flakes
  • 1 tsp salt


  1. Pop the stems off of your mushrooms and place the caps open end up on a lightly greased 9×13 baking dish. Save the stems and dice them up as small as you can and set aside.
  2. In a pan on medium heat, saute your red onion and garlic until soft, about 5 minutes. Add your diced stems and cook until soft, another 5-8 minutes.
  3. In a separate bowl, mix your blue cheese and 1/2 cup of your bread crumbs. Add your cooked onion mixture to the bowl and mix. Add 1 tsp parsley, 1 tsp salt, and it’s ready to fill.
  4. With a spoon, add your filling to each of the mushroom caps in a mound shape. Sprinkle the remaining 1/4 cup of breadcrumbs to the top of each mushroom, giving it a little crunch when baked.
  5. Bake your dish in a pre-heated 400 degree oven for 20-25 minutes, until soft and darker. Be aware, they shrink.
  6. Let them cool just a bit, but not too long as they are better served warm.

Recipe Notes

Optional additions: cooked pork sausage, bacon, cream cheese, crab