Blue Cheese Stuffed Mushrooms

I don’t like blue cheese.

I also don’t like mushrooms.

 My wife and her father love both.

 I am learning to be a good chef it often means creating recipes others love even if it’s not something that’s personally to my taste. Yes, I will closely watch them take their first couple bites and I watch to make sure they go back for seconds. This is the way I get my personal seal of approval for something I don’t necessarily “like”. So, whether you’re a blue cheese/mushroom person or you love a blue cheese/mushroom person. Try my recipe. Just do it.


1 carton baby Portobello mushrooms
½ cup Cream Cheese
3 tbsp. Mayonnaise
1 cup Blue Cheese crumbles
1 tbsp. Excalibur Garlic Butter seasoning


  1. Heat oven to 350 degrees F and set a timer for 20 minutes.
  2. In a microwave safe bowl, place the cream cheese into the bowl and microwave for 15 seconds. (Just enough to loosen up the cream cheese).
  3. Add in the mayonnaise, blue cheese crumbles, and garlic butter seasoning. Stir well.
  4. Rinse the mushrooms under cold water and remove the stems. I use handle part of the spoon to remove any part of the stem remaining that doesn’t come out when you pull it out.
  5. Using a spoon, stuff the mushrooms.
  6. Place the mushrooms in the oven and set a timer for 20 minutes or until the tops are golden brown. Enjoy!

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