Stuffed Mushrooms Finished with Wisconsin Herb & Cheese Olive Oil Blend

Baked mushrooms turn tender and juicy around a creamy, savory filling of breadcrumbs, Parmesan, garlic, parsley, and cream cheese, then a final drizzle of Wisconsin Cheese & Herb Infused Olive Oil Blend pulls in chive, garlic, parsley, and black pepper notes that make every bite feel warm and complete. It’s an easy appetizer for entertaining, game day, or a cozy family dinner, and the kind of savory bite people reach for first.

Garden Infuzions

Stuffed Mushrooms Finished with Wisconsin Herb & Cheese Olive Oil Blend

Savory mushroom caps are filled with garlicky breadcrumbs, Parmesan, and cream cheese, then finished with Wisconsin Cheese & Herb Infused Olive Oil Blend for a rich, herb-bright finish.

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Prep Time 20 minutes mins

Cook Time 22 minutes mins

Total Time 42 minutes mins

Servings: 6 mushroom caps

Course: Appetizer, Side Dish

Cuisine: American Classics, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 12 large cremini mushrooms stems removed
• 2 tablespoons Wisconsin Cheese & Herb Infused Olive Oil Blend divided
• 2 tablespoons unsalted butter
• 2 cloves garlic minced
• 1/2 cup finely chopped mushroom stems
• 1/2 cup plain breadcrumbs
• 1/4 cup grated Parmesan cheese
• 4 ounces cream cheese softened
• 2 tablespoons finely chopped parsley
• 1 tablespoon finely chopped chives
• 1/4 teaspoon black pepper
• 1/4 teaspoon kosher salt
• 2 tablespoons shredded mozzarella cheese

Equipment

• 1 Large skillet For the filling
• 1 baking sheet Line with parchment paper
• 1 Mixing bowl For combining the filling
• 1 set Measuring spoons For accurate seasoning
• 1 Chef’s knife For chopping stems and herbs

Method

 

Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Clean the mushrooms and gently remove the stems, then chop the stems finely.
3. Warm 1 tablespoon of the featured blend with the butter in a skillet over medium heat.
4. Add the garlic and chopped mushroom stems, then cook until the mixture is softened and fragrant, about 3 minutes.
5. Stir in the breadcrumbs and cook for 1 minute so they absorb the pan flavor.
6. Remove the skillet from the heat and mix in the cream cheese, Parmesan, parsley, chives, black pepper, and salt until the filling looks thick and cohesive.
7. Brush the mushroom caps with the remaining 1 tablespoon of the featured blend and arrange them hollow-side up on the baking sheet.
8. Spoon the filling into each cap, then top with a little mozzarella.
9. Bake for 18 to 22 minutes, until the mushrooms are tender and the tops are golden.
10. Let the mushrooms cool for 3 minutes, then serve warm.

Notes

The final drizzle or brush of Wisconsin Cheese & Herb Infused Olive Oil Blend is what ties the filling and mushroom together, so use it both in the pan and on the caps for the fullest flavor. Choose mushrooms that are similar in size so they bake evenly. Best served fresh from the oven.

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Recipe Tips

Use mushrooms with sturdy caps so they hold the filling well. If the crumbs look dry before baking, add one more teaspoon of olive oil. Let the filling mound gently above the caps for the best golden finish.

Serving Suggestions

Serve these mushrooms warm as a starter, alongside roast chicken or steak, or on a party tray with olives and crackers. A final drizzle of the featured blend right before serving gives the dish its brightest flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a 350°F oven until warmed through so the tops stay pleasantly crisp.

Variations

Add finely chopped spinach for a more vegetable-forward filling, swap in provolone for a sharper cheese note, or stir in a pinch of crushed red pepper for a little extra kick. You can also use panko for a lighter, crunchier texture.

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