A super cheesy, super easy recipe for Mimolette Stuffed Mushrooms. The perfect appetizer that will be devoured in MINUTES!
Mimolette is a bright orange cheese, and it is a favorite of mine when it shows up on fancy cheese boards. It has a hard, crusty rind that is the result of little cheese mites that are introduced to the cheese. What won't the French think of to make their amazing cheeses??
Mimolette has an amazing Parmesan-like nutty flavor, and it makes a great addition to stuffed mushrooms.
By the way, if you love the bright orange color of mimolette cheese, check out this list of orange foods!
I made these Mimolette Stuffed Mushrooms with grated Mimolette. This recipe is about the easiest stuffed mushroom recipe possible. And that is because the Mimolette is such a delicious flavorful cheese that the stuffing only needed a minimal number of ingredients: panko, garlic, parsley, and of course—the Mimolette cheese. Scroll down below for the recipe.
More mushroom recipes to try
More fancy cheese recipes to try
If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!
Mimolette Stuffed Mushrooms
- 1 lb baby bella mushrooms - , cleaned, dried, stems removed
- 3 oz Mimolette cheese - , shredded (about 1 cup)
- 1/2 cup panko breadcrumbs
- 1 garlic clove - , minced
- 2 tablespoons olive oil
- 1/4 cup fresh parsley leaves - , finely chopped
- Preheat oven to 375F. Spray a large baking pan with olive oil.
- Prepare the mushroom caps by washing and drying the mushrooms. Remove the stems. Set aside.
- In a large bowl, combine the rest of the ingredients and mix well.
- Stuff each mushroom cap with the stuffing mixture (you will need ~1 teaspoon to ~1 tablespoon of filling per mushroom cap, depending on the size of the mushroom). Place on the baking pan and bake at 375F for 15 minutes, or until the cheese is melted and the mushrooms are cooked. Serve warm.
The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.
Little Cooking Tips
Tuesday 26th of January 2016
What a beautiful post! Great work dear Kate! We didn't those two cheeses, and we definitely are gonna look them up! The recipe is delicious and easy to make, so that's a win-win! As for the parmesan-cheddar combo, you should also try the Irish Dubliner cheese, which has the same nutty flavor of this combination, you're definitely gonna love it! Again, thanx for the amazing idea and the info! xoxoxo
Sunday 31st of January 2016
I *love* Irish Dubliner cheese! It really is so good, and quite dangerous for me to buy it because I can't stop eating it! I should make something with that cheese for the blog soon.
Tania @ COOKTORIA
Wednesday 20th of January 2016
These mushrooms look so tasty! I am a BIG mushroom fan, so this is my kind of recipe! Pinning this for later! Happy National Cheese Lovers Day! :-)
Natasha @ Salt and Lavender
Tuesday 19th of January 2016
You're not the only one who sometimes eats stuffed mushrooms for lunch hehe. These look great! And free samples = awesome.
Sunday 31st of January 2016
Natasha - from reading your blog, I feel like we have the same snacks-for-dinner or finger-food-for-lunch habits! :)