Recipe

Imagine warm, juicy mushrooms bursting with creamy, tangy Gorgonzola that melts in your mouth, topped with golden breadcrumbs and fresh herbs. These Gorgonzola Stuffed Mushrooms are the ultimate crowd-pleasing appetizer: elegant enough for dinner parties, easy enough for game night. One bite, and they disappear.

The secret? Light, fluffy shreds of cheese that blend perfectly into the filling. The Geedel Rotary Cheese Grater delivers them in seconds—no messy blocks, no uneven chunks.

🧀Ingredients (Makes about 20 pieces)

20 large cremini or button mushrooms (stems removed)

6 oz Gorgonzola cheese (crumbled)

½ cup freshly shredded Parmesan

4 oz cream cheese (softened)

⅓ cup panko breadcrumbs (+ extra for topping)

2 tbsp fresh parsley (finely chopped)

1 small shallot (finely minced)

1 clove garlic (minced or pressed)

2 tbsp olive oil

Freshly ground black pepper

Optional: pinch of red pepper flakes

🍄Step-by-Step: Irresistible Stuffed Mushrooms

1. Prep the Mushrooms

Wipe mushrooms clean, gently remove stems, brush caps lightly with olive oil, and arrange hollow-side up on a lined baking sheet.

2. Shred the Cheeses

Lock your cheese grater hand crank onto the counter with its suction base.

Insert the fine shred blade for Parmesan → feed in a cold block of Parmesan and crank smoothly. You’ll get airy, snow-like shreds in seconds.

Switch to the coarse shred blade for extra melt → quickly shred a little more Parmesan for topping (optional but gorgeous).

Set the fluffy piles aside—the uniform shreds melt evenly and keep the filling light.

3. Make the Dreamy Filling

In a bowl, beat softened cream cheese until smooth. Fold in crumbled Gorgonzola, the shredded Parmesan, minced shallot, garlic, parsley, panko, and black pepper. Mix until creamy and well combined. Taste and adjust seasoning.

4. Stuff & Top

Generously spoon or pipe filling into each mushroom cap. Press a light layer of extra panko on top, then sprinkle a few strands of the reserved shredded Parmesan for that golden, bubbly finish.

5. Bake to Perfection

Bake at 400°F (200°C) until mushrooms are tender and tops are golden and bubbly. Serve warm and watch them vanish!

✨Tips & Twists

Milder version: swap half the Gorgonzola for goat cheese

Make-ahead: stuff and refrigerate up to 24 hours before baking

Extra crunch: broil for the last minute or two

🍽️Conclusion: The Appetizer Everyone Fights Over

These Gorgonzola Stuffed Mushrooms are pure comfort in one bite—rich, savory, and impossible to stop eating. With the cheese slicer, you get perfectly fluffy cheese shreds that make every mushroom a masterpiece.