Blue Cheese Hazelnut Stuffed Mushrooms
Elevate your appetizer game with these irresistible Blue Cheese Hazelnut Stuffed Mushrooms, a perfect blend of bold flavors and creamy textures! Plump button mushroom caps are generously filled with a luscious mixture of tangy blue cheese, silky cream cheese, and toasted hazelnuts, accented by a hint of garlic and fresh parsley. Sprinkled with crispy panko breadcrumbs and baked to golden perfection, these savory bites strike the perfect balance between gourmet indulgence and comforting simplicity. Ready in just 35 minutes, this recipe makes for an elegant appetizer or a standout party dish that's sure to impress. Whether you're hosting a dinner party or looking for a unique side, these stuffed mushrooms are your ticket to culinary bliss.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 12 pieces Button mushrooms (large, stems removed)
- 0.5 cup Blue cheese (crumbled)
- 0.25 cup Cream cheese (softened)
- 0.25 cup Hazelnuts (toasted and finely chopped)
- 1 clove Garlic (minced)
- 1 tablespoon Fresh parsley (finely chopped)
- 1 tablespoon Olive oil
- 0.25 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Panko breadcrumbs
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.
Clean the mushrooms gently with a damp cloth, removing any dirt. Carefully remove the stems and hollow out the caps slightly if needed to create a larger cavity for stuffing.
In a mixing bowl, combine the blue cheese, cream cheese, hazelnuts, minced garlic, parsley, salt, and pepper. Stir together until the mixture is smooth and evenly combined.
Spoon the cheese mixture into each mushroom cap, ensuring they are generously filled but not overflowing.
In a small bowl, toss the panko breadcrumbs with olive oil until lightly coated. Sprinkle the breadcrumbs over the stuffed mushrooms for a crisp topping.
Arrange the stuffed mushrooms on the prepared baking sheet, spaced slightly apart.
Bake in the preheated oven for 18-20 minutes, or until the mushrooms are tender and the breadcrumb topping is golden and crisp.
Remove the mushrooms from the oven and let cool slightly before serving. Garnish with additional parsley if desired.
Serve warm as an appetizer or side dish and enjoy!
Nutrition Facts
Calories |
212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 389 mg | 17% | |
| Total Carbohydrate | 9.3 g | 3% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 1.9 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 109 mg | 8% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 410 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
