How gorgeous are these mushrooms!? I loved warm, cheesy stuffed mushrooms but cooking mushrooms in a ballgown just isn’t practical, so I served a chilled stuffed mushroom at my Cinderella Ball. Bonus? It’s *almost* sky blue, which was totally on theme! I gave them the adorable name Bibbidi Bobbidi Bleu Stuffed Mushrooms at the party.
Whatever you do, don’t wash the mushrooms. Use a damp paper towel to wipe the dirt off. Otherwise they’ll retain water and nobody wants to bite into a watery mushroom!
Thank you to my grocery partner Tom Thumb for supporting The Rose Table and this recipe! It’s partnerships like this that keep The Rose Table ad-free.
If you dislike bleu cheese, feta cheese would be delicious. If you don’t want to pipe them in, just spoon a dollop in and top with a toasted pecan.
Note: I quadrupled this recipe for my Cinderella Ball.
Bleu Stuffed Mushrooms
1 pack baby bella mushrooms
4 oz cream cheese
4 oz gorgonzola
1 Tbsp half and half
1/2 tsp fresh lemon juice
1/4 tsp lemon zest
12 whole pecans, lightly toasted
- Clean mushrooms with a damp cloth. Snap off stems; reserve for other use. (Delicious in omelets the next day!)
- Cream together cream cheese, gorgonzola, half and half, lemon juice, and lemon zest with an electric mixer.
- Transfer mixture to pastry bag and pipe in prepared mushroom caps. Top each mushroom with a toasted pecan.
Read more about my Cinderella Ball here. Watch the video highlights: