Beef and Blue Cheese Stuffed Mushrooms

Beef and Blue Cheese Stuffed Mushrooms

11
The Beef Checkoff 0

"Ground beef, blue cheese, and chives make a savory filling for stuffed mushrooms that are easy to make and will be a favorite appetizer at your next get-together."

Ingredients 50 m {{adjustedServings}} servings 21 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 21 kcal
  • 1%
  • Fat:
  • 1.2 g
  • 2%
  • Carbs:
  • 0.8g
  • < 1%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 53 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F. Remove and reserve stems from mushrooms. Season mushroom caps with salt; set aside. Mince stems to yield 1/2 cup; discard remaining stems.
  2. Combine ground beef, minced stems, blue cheese, bread crumbs, 3 tablespoons chives, and steak seasoning. Spoon beef mixture evenly into mushrooms.
  3. Place stuffed mushrooms on rack in broiler pan. Bake in 375 degrees F oven 15 to 20 minutes. Sprinkle with additional chives, if desired.
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Footnotes

  • Cook's Tip:¬†To make soft bread crumbs, place torn bread in food processor or blender container. Cover; pulse on and off, to form fine crumbs. One-half slice makes about 1/4 cup crumbs.
  • Cook's Tip:¬†Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160 degrees F. Color is not a reliable indicator of ground beef doneness.
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Reviews 11

  1. 11 Ratings

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Liz Dalton
8/20/2013

Great taste,and very easy to make. I will definitely make this again!

Jaana Smith Bauman
8/10/2013

YUM! I used six, large-sized, baby portabella mushrooms. Took about 5 extra minutes to cook. We also used smokehouse bleu cheese. We LOVED these! DELICIOUS! Will be making again.

Lindseysarus
5/12/2014

Needs a little TLC but they're just SO GOOD! I looked over previous reviews and I ended up using an entire pound of ground beef and doubled everything. A lot of people were saying it was bland so here's what I did: I added salt and garlic powder to the meat mix (instead of on the mushrooms), used half the stems and guts as all of them seemed excessive, also used a table spoon of Montreal seasoning, substituted chives for parsley (we just aren't chive people).