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.
Yields4 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins
For the Mushrooms
20medium cremini or button mushrooms, stems removed and cleaned
1tbspolive oil
Salt & pepper, to taste
For the Filling
225gground beef (80/20 preferred for flavor)
1tbspshallot, minced
1clovegarlic, finely minced
1tbspfresh parsley, chopped
½tspWorcestershire sauce
⅓cupbreadcrumbs (panko or fine)
3tbspblue cheese, crumbled
2tbspcream cheese or sour cream (optional, for creaminess)
Salt & black pepper, to taste
Optional Garnish
Extra blue cheese crumbles
Fresh thyme or parsley
Balsamic glaze drizzle
Prepare the Mushrooms
1
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.
Make the Beef Filling
2
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.
Stuff and Bake
3
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 and Serve
4
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.
Tips & Variations
5
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.
Pairing Suggestions
6
Wine: Malbec, Syrah, or Zinfandel
Beer: Porter or a Belgian dubbel
Side idea: Serve with toasted crostini or a chilled arugula-citrus salad
Ingredients
For the Mushrooms
20medium cremini or button mushrooms, stems removed and cleaned
1tbspolive oil
Salt & pepper, to taste
For the Filling
225gground beef (80/20 preferred for flavor)
1tbspshallot, minced
1clovegarlic, finely minced
1tbspfresh parsley, chopped
½tspWorcestershire sauce
⅓cupbreadcrumbs (panko or fine)
3tbspblue cheese, crumbled
2tbspcream cheese or sour cream (optional, for creaminess)
Salt & black pepper, to taste
Optional Garnish
Extra blue cheese crumbles
Fresh thyme or parsley
Balsamic glaze drizzle
Directions
Prepare the Mushrooms
1
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.
Make the Beef Filling
2
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.
Stuff and Bake
3
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 and Serve
4
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.
Tips & Variations
5
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.
Pairing Suggestions
6
Wine: Malbec, Syrah, or Zinfandel
Beer: Porter or a Belgian dubbel
Side idea: Serve with toasted crostini or a chilled arugula-citrus salad
