Last updated on May 27th, 2019.
A super cheesy, super easy recipe for Mimolette Stuffed Mushrooms. The perfect appetizer that will be devoured in MINUTES!
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First off, did you know there was a National Cheese Lovers Day?? Yep! It’s January 20.
Second, samples of cheese to try?? I will never say no to that.
Back in December, Aldo and I were invited to attend a Cheese and Cocktails event in NYC hosted by the French Cheese Board. The French Cheese Board hosts all kinds of cheese-related events, and it is a studio dedicated to all things cheese. Can I just move in there please?? The Cheese and Cocktails event took place at the mid-town location, and they are reopening in SoHo in March. I will definitely swing by the new event space when it is open – a lot of their events are open to the public!
So back to the cheeses!
The Mimolette is the bright orange cheese, and it was one of my favorites from the Cheese and Cocktails event. 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.
I made these Mimolette Stuffed Mushrooms with the Mimolette, and we actually ate these for lunch one day. Yep, just stuffed mushrooms for lunch. It was magnificent. 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. Scroll down below for the recipe.
Now the Cremeux de Bourgogne… this was one of the best cheeses I have ever had. It is a triple crème cheese, which means by French law it is supposed to have a butterfat content of at least 75%. And what that means is that it is super creamy. And super good. Leave it to the French to have laws about the fat content of cheese. And thank goodness for that!
To describe the flavor of this cheese, I am just going to quote the Murray’s Cheese website, because I can never get this poetic about cheese:
“Ever want to turn breakfast in bed into an all day affair? A slab of this pillowy triple creme is a demotivating force to be reckoned with. Just add fresh fruit, brioche toast, and mimosas (hold the orange juice) for a hedonistic way to start the day.”
“The sweet, milky and milt interior is fluffy in its youth, but quickly unravels into silky creme fraiche texture under the work of the bloomy, white mold rind.”
Yea, good stuff. Thanks to the French Cheese Board for hooking me up with two amazing cheeses!
Now stop reading this and go make these Mimolette stuffed mushrooms! Happy Cheese Lovers Day!
Mimolette Stuffed Mushrooms
- 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.
Hungry for more stuffed mushrooms and cheesy finger foods?
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