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

1. Clean mushrooms with a damp cloth. Snap off stems; reserve for other use. (Delicious in omelets the next day!)
2. Cream together cream cheese, gorgonzola, half and half, lemon juice, and lemon zest with an electric mixer.
3. 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:

Happy app-ing,

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