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Cheese Stuffed Mushrooms


Another appetizer that is always a hit is cheese stuffed mushrooms.  Again, this is great to make ahead of time and then just do the final broil as people are starting to arrive for the party or a few minutes before. 
The key to making this appetizer successful is a trick I picked up from Martha Stewart in her  "Martha Stewart’s Hors d’Oeuvres Handbook".  You must bake the mushrooms prior to filling them to release and drain the water from the mushrooms.  If you don’t do that, your filling will tend to get soggy.  Even with that step this is an amazingly easy recipe. 
 Cheese Stuffed Mushrooms
36 button or crimini mushrooms, each about 1" across
5 oz of Boursin or any soft, herbed cheese
Olive oil
Salt and pepper
Preheat oven to 400 F. 
Brush off any dirt on the mushrooms with a cloth or mushroom brush.  Remove the stems and place cap side up on a baking sheet.  Brush the tops with olive oil.  Sprinkle with salt and pepper. 
Bake for 7 – 10 minutes, until mushroom caps are tender and water is seeping from them.  Remove from oven and place on a cooling rack over a towel, cap side up, allowing water to continue draining.  Let sit for one hour. 
Fill each cap with the cheese, making sure to completely fill the stem cavity.  Place on baking sheet, cheese side up. 
Broil on high for 5 minutes or until cheese is melted and starting to brown. 

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