Stuffed Mushrooms with Blue Cheese (gluten-free)

These are a delicious appetizer or side dish. The sharp cheese blends well with the mushrooms.


  • 1 lb mushrooms (button or baby portobello)
  • 1/2 onion, minced
  • 4 Tbsp butter
  • 2 eggs, beaten
  • 1/2 cup Gorgonzola or blue cheese, crumbled
  • salt and pepper

Clean mushrooms and remove stems. Mince the stems. In a medium-heat 10″ dutch oven, melt butter and saute onions and mushroom stems until the onions are translucent and the mushrooms have evaporated most of their moisture. Transfer to a bowl and allow to cool. Add eggs, Gorgonzola or blue cheese, and salt and pepper to the mushroom and onion mixture. Spoon into mushroom caps and return to the dutch oven. Cook at 350 degrees for approximately 30 minutes or until the mushrooms are tender and the filling has browned.

For a 10″ Dutch Oven, 350 degrees = 7 coals below and 14 on the lid.

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