Cheese And Mushrooms: Perfect Pairing For A Tasty Bite

There are many different types of cheese that can be used to stuff mushrooms, and the best option for you will depend on your personal preferences. Some popular choices include cream cheese, goat cheese, parmesan, mozzarella, and cheddar. You can also experiment with different combinations of cheeses to find your favourite. For a bolder flavour, you could try smoked cheddar or gouda. If you're looking for a melty cheese, options like mozzarella, Swiss, Gruyère, or feta might be good choices.

Cream cheese, Parmesan, and mozzarella

When making stuffed mushrooms, it is important to choose the right variety of mushroom. Look for mushrooms with a distinct cap and a stem that can be easily removed, such as cremini, mini bella, or baby bella mushrooms. These varieties are the perfect size for bite-sized appetizers, and they have a cavity that is ideal for filling.

To prepare the mushrooms, start by gently removing the stems and giving the caps a quick rinse in a colander or wiping them with a damp paper towel to remove any dirt. Be careful not to soak the mushrooms, as they can become waterlogged and soggy.

For the filling, mix softened cream cheese with shredded mozzarella, grated Parmesan, and your choice of herbs and seasonings. You can also add in other ingredients like chopped mushroom stems, onions, garlic, or bread crumbs to give the filling more texture and flavour.

Once your filling is ready, use a small spoon to generously fill each mushroom cap. You can even sprinkle some extra Parmesan on top for a crusty finish. Arrange the stuffed mushrooms on a baking sheet and bake them in the oven until they are golden brown and softened.

These creamy, cheesy stuffed mushrooms make a delicious and elegant appetizer for any gathering. They can be prepared in advance and baked just before serving, making them a convenient and impressive dish to serve to your guests.

Gruyere or Fontina

When it comes to cheese for stuffed mushrooms, Gruyère and Fontina are both excellent choices. They are versatile cheeses that can be adapted to suit your taste and pair well with other ingredients.

Gruyère is a popular choice for stuffed mushrooms, as it melts beautifully and has a strong flavour. It is a perfect base for a creamy and dense filling, and can be combined with other ingredients such as garlic, egg, and herbs like parsley, oregano, or dried mint.

Fontina is a nutty, meltable cheese that also works well in stuffed mushrooms. It pairs especially well with browned mushrooms and white wine, creating a bold and flavourful dish. Fontina can also be substituted with other cheeses that melt well, such as Gruyère, Emmental, Gouda, or Havarti.

When using Gruyère or Fontina for stuffed mushrooms, you can add your own creative twist by experimenting with different herbs and spices, or combining these cheeses with other ingredients like meats, fresh greens, or bread.

Both cheeses can be used in a variety of mushroom types, such as portobello, baby bella, or cremini mushrooms, and can be adapted to suit your preferred level of cheesiness or creaminess.

In summary, Gruyère and Fontina are excellent choices for stuffed mushrooms, offering versatility, flavour, and meltability. They can be tailored to suit your taste and paired with a range of ingredients to create a delicious and satisfying dish.

Mozzarella and Gorgonzola

When making stuffed mushrooms, it is important to choose the right mushroom variety. Cremini or white button mushrooms are ideal, as their size is perfect for a bite-sized appetizer, and they have a cavity that is just begging to be stuffed.

To prepare the mushrooms, start by removing the stems and giving the caps a quick rinse under cold water to remove any dirt. Be sure to pat them dry with a paper towel, as mushrooms absorb water quickly and you don't want soggy mushrooms!

Now, let's talk about the star of the show: the cheese! For the filling, you'll want to mix shredded mozzarella with crumbled gorgonzola. The mozzarella will melt beautifully, while the gorgonzola adds a tangy kick. You can also add some herbs like rosemary or thyme, and spices to enhance the flavour. Don't be afraid to experiment with different combinations to find your perfect blend.

Once your cheese mixture is ready, it's time to stuff those mushroom caps. Generously fill each cap with the cheese mixture, making sure to pack it in nicely. You can even let the cheese overflow a little, as this will give a nice crispy edge when baked.

Before baking, sprinkle some breadcrumbs on top of the stuffed mushrooms. This will add a delightful crunch to your appetiser. Bake the mushrooms in the oven until the cheese is melted and the breadcrumbs are golden.

And there you have it! A delicious, cheesy, and impressive appetiser that your guests will surely devour. Enjoy the magical combination of mozzarella and gorgonzola in every bite!

Goat's cheese and Parmesan

Goats Cheese and Parmesan Stuffed Mushrooms

Ingredients

When making goats cheese and parmesan stuffed mushrooms, you will need:

• Mushrooms (cremini, mini bella, or baby bella varieties work well)
• Goats cheese (a log or regular, unflavoured variety is best)
• Parmesan (freshly grated parmigiano-reggiano is recommended)
• Dried parsley
• Dried thyme
• Garlic powder
• Fresh parsley (optional, for garnish)

Method

• Preheat your oven to 350°F. Remove the goat's cheese from the fridge so that it has time to soften.
• Clean the mushrooms by gently rubbing them with a damp paper towel to remove any dirt. Be careful not to use too much water, as mushrooms are very porous and can become waterlogged.
• Carefully pop out the stems from the mushroom caps.
• In a bowl, mix together the goat's cheese, grated parmesan, dried parsley, dried thyme, garlic powder, and black pepper.
• Using a knife, scoop the cheese mixture into the mushroom caps. Repeat until all the caps are full. The mixture should be slightly raised out of the mushroom caps.
• Place the stuffed mushrooms on an unlined baking sheet, cheese-side up, and spaced evenly apart.
• Bake in the oven for 25-30 minutes, until the cheese is puffed up and lightly browned.
• Serve the stuffed mushrooms on a platter while they're still warm, garnished with fresh parsley if desired.

Make-Ahead Instructions

You can prepare the mushrooms, goat's cheese mixture, and even stuff the mushrooms with the cheese filling a day or two in advance. Store them in an airtight container in the fridge and pop them in the oven just before serving.

Sharp cheddar and cream cheese

Cream Cheese and Sharp Cheddar Stuffed Mushrooms

Ingredients:

• 16 ounces of whole mushrooms (baby bella or white mushrooms)
• 1 tablespoon of olive oil
• 8 ounces of full-fat cream cheese, softened to room temperature
• 2 teaspoons of Worcestershire sauce
• 3-4 cloves of garlic, pressed
• 1 teaspoon of dried thyme
• 3/4 teaspoon of onion powder
• 1/2 teaspoon of salt
• Fresh cracked black pepper
• 4 ounces (1/2 cup) of sharp white cheddar cheese, shredded
• 1/4 cup of panko breadcrumbs
• 2 tablespoons of grated Parmesan cheese
• 1 tablespoon of salted butter, melted

Instructions:

• Preheat your oven to 400 degrees Fahrenheit.
• Line a baking sheet with parchment paper and place the mushrooms on it. Drizzle with olive oil and toss until the mushrooms are well coated.
• In a bowl, mix together the cream cheese, Worcestershire sauce, garlic, thyme, onion powder, salt, and pepper until smooth.
• Fold in the sharp cheddar cheese.
• In a separate bowl, combine the panko, Parmesan, and melted butter.
• Spoon the cheese filling into the mushroom cavities, using a small spatula or the back of a spoon to press it in and level the top.
• Sprinkle the panko mixture on top of the mushrooms and pat it down so it sticks.
• Bake for 20-25 minutes, or until the topping is golden brown.

This recipe yields a delicious, creamy, and crunchy appetizer that is perfect for parties or as a side dish. Enjoy!

Frequently asked questions