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Mimolette Stuffed Mushrooms

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A super cheesy, super easy recipe for Mimolette Stuffed Mushrooms. The perfect appetizer that will be devoured in MINUTES!

mimolette stuffed mushrooms

This post contains affiliate links.

In honor of National Cheese Lovers Day, the French Cheese Board sent me two amazing cheeses to try:  Mimolette and Cremeux de Bourgogne triple crème from Murray’s Cheese.

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!

mimolette stuffed mushrooms

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.

mimolette stuffed mushrooms

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.

mimolette stuffed mushrooms

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
Print Recipe
5 from 4 votes

Mimolette Stuffed Mushrooms

A super cheesy, super easy recipe for Mimolette Stuffed Mushrooms. The perfect appetizer that will be devoured in MINUTES!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer
Cuisine: American, French
Servings: 8 people
Author: Kate

Ingredients

  • 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

Instructions

  • 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.

Notes

If you cannot find Mimolette cheese, you can use freshly grated Parmesan, or a blend of Parmesan and another cheese, such as cheddar. Parmesan has a similar lovely nutty taste to Mimolette that works really well in this recipe.

Nutrition

Nutrition Facts
Mimolette Stuffed Mushrooms
Amount Per Serving
Calories 104 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g5%
Sodium 32mg1%
Potassium 272mg8%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 4g8%
Vitamin A 160IU3%
Vitamin C 2.6mg3%
Calcium 20mg2%
Iron 0.5mg3%
* The nutritional information shown here is just an estimate and not meant to be used as dietary/nutritional advice. Please consult a nutritionist for exact nutritional information based on the exact ingredients you use.

Hungry for more stuffed mushrooms and cheesy finger foods?

Check out these other recipes from Babaganosh:

shrimp rangoon

Shrimp Rangoon Mini Bell Peppers {Get the recipe here}

 

Cheddar Herb Stuffed Mushrooms

Cheddar Herb Stuffed Mushrooms {Get the recipe here}

 

cauliflower tots

Cheesy Cauliflower Tots with Lemon Herb Yogurt Dip {Get the recipe here}

 

Parmesan stuffed mushrooms

Parmesan Stuffed Mushrooms {Get the recipe here}

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Getting Deep into Minnolettte Cheese with Dave Lebovitz | Buzzography

Saturday 5th of October 2019

[…] How about some minnolette stuffed mushrooms? […]

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

Kate

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.

Kate

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! :)

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