Juicy cremini mushrooms filled with a savory mix of seasoned ground beef, herbs, breadcrumbs, and bold blue cheese, then baked until golden and bubbling. These umami-packed bites deliver steakhouse flavor in a party-friendly format.
-
Preheat oven to 375°F (190°C).
-
Gently clean mushrooms with a damp cloth and remove stems. Use a small spoon or paring knife to hollow out just a bit more space for filling, if needed.
-
Lightly brush or toss mushrooms with olive oil, salt, and pepper. Arrange on a baking tray lined with parchment or foil.
-
Heat a skillet over medium heat. Add ground beef and cook for 5–6 minutes, breaking it up with a spoon until browned and cooked through.
-
Drain excess fat. Add shallot, garlic, and Worcestershire, cooking for another 1–2 minutes until fragrant.
-
Remove from heat and stir in breadcrumbs, parsley, blue cheese, and cream cheese (if using). Season with salt and pepper to taste. Let cool slightly.
-
Use a spoon or piping bag to fill each mushroom cap generously with the beef mixture.
-
Top each with a few extra crumbles of blue cheese, if desired.
-
Bake at 375°F for 18–20 minutes, until mushrooms are tender and tops are golden and bubbly.
-
Garnish with a sprinkle of fresh herbs or a light balsamic drizzle.
-
Serve warm on a platter with cocktail picks or alongside a light salad.
-
Make it spicy: Add a pinch of crushed red pepper or a dash of hot sauce to the filling.
-
Swap cheese: Use gorgonzola, goat cheese, or aged cheddar for different profiles.
-
Prep ahead: Make the filling a day in advance and store in the fridge; stuff and bake just before serving.
-
Wine: Malbec, Syrah, or Zinfandel
-
Beer: Porter or a Belgian dubbel
-
Side idea: Serve with toasted crostini or a chilled arugula-citrus salad
Ingredients
Directions
-
Preheat oven to 375°F (190°C).
-
Gently clean mushrooms with a damp cloth and remove stems. Use a small spoon or paring knife to hollow out just a bit more space for filling, if needed.
-
Lightly brush or toss mushrooms with olive oil, salt, and pepper. Arrange on a baking tray lined with parchment or foil.
-
Heat a skillet over medium heat. Add ground beef and cook for 5–6 minutes, breaking it up with a spoon until browned and cooked through.
-
Drain excess fat. Add shallot, garlic, and Worcestershire, cooking for another 1–2 minutes until fragrant.
-
Remove from heat and stir in breadcrumbs, parsley, blue cheese, and cream cheese (if using). Season with salt and pepper to taste. Let cool slightly.
-
Use a spoon or piping bag to fill each mushroom cap generously with the beef mixture.
-
Top each with a few extra crumbles of blue cheese, if desired.
-
Bake at 375°F for 18–20 minutes, until mushrooms are tender and tops are golden and bubbly.
-
Garnish with a sprinkle of fresh herbs or a light balsamic drizzle.
-
Serve warm on a platter with cocktail picks or alongside a light salad.
-
Make it spicy: Add a pinch of crushed red pepper or a dash of hot sauce to the filling.
-
Swap cheese: Use gorgonzola, goat cheese, or aged cheddar for different profiles.
-
Prep ahead: Make the filling a day in advance and store in the fridge; stuff and bake just before serving.
-
Wine: Malbec, Syrah, or Zinfandel
-
Beer: Porter or a Belgian dubbel
-
Side idea: Serve with toasted crostini or a chilled arugula-citrus salad