Gorgonzola and Olive Stuffed Mushroom Caps

>> Monday, November 30, 2015

Gorgonzola and Olive Stuffed Mushroom Caps

We made these stuffed mushroom caps for a meatless Monday when we wanted to use up some odds and ends from other meals. Eventually this recipe evolved into a rich, decadent appetizer. There are never any leftovers when we make these little guys.

The mushrooms make a fantastic holiday appetizer, especially if you can serve them on a warming tray. If you make them as a one-bite appetizer, choose a package of small bite-sized mushrooms. If you're making them for a meal, you might want to use 1 1/2" diameter mushrooms, like we did here.

We have stuffed mushrooms with all kinds of things, so I assure you that more recipes will be posted on this yummy fungus!


24 mushrooms (you can use ordinary white, baby portabellas, crimini, or any others with a large pocket under the cap)
1/4 cup white onion, minced
1 small clove garlic
2 tbsp butter
2 tbsp olive oil
3 oz. gorgonzola cheese, finely crumbled
6 kalamata olives, pitted and minced
1 tbsp chives, minced
2 tbsp Italian flat-leaved parsley, minced
2 cups finely crumbled fresh bread (or 1 1/2 cups dried fine breadcrumbs)
1 tbsp grated parmesan cheese

Stuffed mushrooms recipe


Snap off the stems of the mushrooms, or cut them off. Coarsely chop the mushroom stems and onion.

Heat the butter and olive oil in a medium saucepan until melted and bubbly. Saute onions, mushrooms and garlic in the olive oil.

Remove from heat. Stir in breadcrumbs, parsley, chives, gorgonzola, and olives. Toss mushroom caps in 1/2 tsp olive oil.

Heat oven to 350 degrees. Oil cookie sheet and place the mushrooms upside down on the pan. Fill the well in each mushroom with a spoonful of the breadcrumb mixture. There should be enough filling to stuff each one until the mixture reaches the edges of the cap, with a big mound in the center. Sprinkle the tops with the parmesan cheese.

Bake for 20-30 minutes, until the mushrooms are cooked and the tops are browned.

Serves 8 as an appetizer, 4 as a side dish.


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