Gorgonzola Stuffed Mushrooms have tender cremini mushrooms stuffed with buttery breadcrumbs, shallots, garlic, and Gorgonzola cheese with more breadcrumbs on top.
Delicious and Super Easy Party Appetizer
Our Gorgonzola Stuffed Mushrooms are one of the easiest appetizers to make – and they are so delicious, you’ll be making them for all of your holidays and parties.
The combination of tender cooked mushrooms, buttery breadcrumbs, and sharp and salty Gorgonzola cheese is a perfect bite with a glass of wine or other holiday cocktail.
We make our stuffed mushrooms with cremini mushrooms – small portobella mushrooms that are sometimes labeled as “baby bellas” in the package at the supermarket. They have lots of flavor and hold their shape once cooked – a perfect vessel for the cheesy crumb filling.
Why you'll love Gorgonzola Stuffed Mushrooms
- This delicious make-ahead appetizer is quick and easy to prepare.
- The tender, juicy mushrooms are the perfect vessel for the delicious buttery and cheesy Gorgonzola crumb filling.
- This is a great option if you want to offer a meatless appetizer for your guests.
Key Ingredients & Substitutions
- Cremini Mushrooms – Also called baby Bella or small portabella mushrooms. Choose 18 medium-sized mushrooms of equal size.
- Bread – You will need four slices of any fresh bread with crusts removed.
- Unsalted Butter
- Shallots
- Garlic
- Gorgonzola Cheese – Buy a fresh wedge and crumble it yourself. Avoid pre-crumbled packages.
- Fresh Italian Flat-Leaf Parsley
- Panko Breadcrumbs – Used for the topping, panko adds light and crispy texture. We don’t recommend using the finer ground breadcrumbs.
Special Tools Needed
- Cutting Board and Sharp Knife
- Various Measuring Cups and Spoons
- Medium Sauté Pan
- Medium Bowl
- Small Sheet Tray
- Aluminum Foil
- Silicone Spatula
How do I make Gorgonzola Stuffed Mushrooms?
- Remove mushroom stems and clean out the inside of the mushroom cap.
- Chop the stems into small pieces.
- Chop shallots and garlic.
- Sauté mushroom stems, shallots and garlic, then pour into a bowl.
- Slices crusts from bread and discard. Chop bread into small pieces and add to the bowl.
- Crumble Gorgonzola into small pieces and add to the bowl. Mix to combine.
- Chop parsley and add to the mixture in the bowl.
- Stuff each mushroom cap to the top without overflowing.
- Melt more butter and toss with panko.
- Sprinkle buttered crumbs over the stuffed mushrooms and bake.
Tips & Tricks
Do not fill the mushroom caps too much – if you do, the cheese will bubble up and over the edges as they bake and the cheese will go to waste.
Frequently Asked Questions
- Can I make Gorgonzola Stuffed Mushrooms ahead of time? Yes, you can assemble them ahead of time and bake just before serving. If you’ve chilled them, take the assembled mushrooms out of the refrigerator 30 to 60 minutes ahead of time to come back to room temperature.
- How do I store leftovers? Store leftover stuffed mushrooms in a covered container in the refrigerator for up to three days.
- How do I reheat leftovers? Place leftover mushrooms on a foil-lined baking sheet and warm through in a hot oven. If they start to get overly brown, cover with foil while they reheat.
- Can I freeze? Yes, these mushrooms freeze well before or after baking them.
You might like these other Mushroom Recipes:
Click here for more delicious Appetizer Recipes!
Gorgonzola Stuffed Mushrooms
Gorgonzola Stuffed Mushrooms have tender cremini mushrooms stuffed with buttery breadcrumbs, shallots, garlic, and Gorgonzola cheese with more breadcrumbs on top.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 9 servings 1x
- Category: Appetizer
- Method: Baked
- Cuisine: American
Ingredients
18 medium/large Cremini mushrooms, AKA baby Bella or baby Portabella
4 slices of any fresh bread, crusts removed
5 tablespoons butter, divided
1/2 cup shallots, minced
1 tablespoon fresh garlic, minced
2 tablespoons fresh parsley, chopped
6 ounces Gorgonzola cheese
1 cup Panko breadcrumbs
Instructions
- Preheat the oven to 400 degrees F.
- Use a paring knife and carefully remove each stem. Use a small spoon or tomato shark and scrape out the inside of cap.
- Line a small sheet tray with foil and line up the caps.
- Chop the stems into small pieces along with the ribs you scraped from inside the caps and place into a medium skillet.
- Add the shallots, garlic and three tablespoons of butter and over medium heat, cook until the mixture has browned, and all moisture has evaporated, about 15-20 minutes.
- Add this to the bowl with the bread along with the parsley and combine.
- Break the gorgonzola up into pea sized pieces with your hands and then with a knife and stir into the mixture.
- Fill all 18 caps, pressing the filling in to fill the carved-out caps to just slightly mounded.
- In the same pan you cooked the mushrooms and shallots, add the last two tablespoons of butter, and melt over medium heat. Once melted, toss in the panko to coat, and cook for two minutes.
- Pick up each stuffed cap and hold over the buttered panko pan and grab some of the crumbs and press into the top, letting excess fall back into the pan. Repeat this for all 18 caps, pressing the buttered crumbs in for each one and place back onto the foil lined pan, filling facing up.
- Bake uncovered in the center of the oven for 20 minutes then serve immediately.
