By: Maytag Dairy Farms | October 29, 2026
Specially created for the November Cheese Club, these cheesy stuffed mushrooms are filled with a warm, velvety cheese mixture that features the best of savory fall flavor.
Ingredients
- 20 white button mushrooms, medium-sized
- 1 Tbsp olive oil
- 3 oz. Maytag Garlic & Herb Cheese Spread
- 4 oz. cream cheese, softened
- 1/2 cup Maytag 12-Year Aged Cheddar, shredded
- 1 oz. Genoa Salami, finely chopped
- 1 Tbsp dried parsley
- 1 tsp dried thyme
- 1/4 tsp black pepper
Directions
- Preheat oven to 375° F. Wash the mushrooms and pat dry. Gently twist out the stems, setting the mushroom heads aside. Finely chop the stems.
- Heat olive oil in a skillet over medium heat. Add the chopped mushroom stems and cook for 3-4 minutes, stirring occasionally.
- In a medium bowl, mix Maytag Garlic & Herb Cheese Spread, softened cream cheese, shredded 12-Year Aged Cheddar, chopped Genoa Salami, parsley, thyme, black pepper, and cooked mushrooms until evenly combined.
- Arrange the mushrooms hollow-side up on a parchment-lined baking sheet. Fill the mushroom cups with the cheese mixture and top with additional shredded cheddar.
- Bake for 17-20 minutes, or until mushrooms are golden brown and the filling is bubbly. Let cool slightly before serving.
