LaBelle Cheese-Stuffed Mushrooms

Wisconsin Cheese LaBelle Cheese-Stuffed Mushrooms  Recipe
Active Time
35 Minutes
2 Dozen Mushrooms



Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Gouda can be used in this recipe.


  1. Heat oven to 400°F.
  2. Place mushrooms stem side down on an ungreased 15 x 10-inch baking pan. Bake for 8 minutes. Transfer mushrooms stem side down to paper towels to cool. Wipe out the pan.
  3. Combine parsley and egg in a large bowl. Melt butter in a large skillet over medium heat. Add shallot; cook and stir for 5-7 minutes or until tender. Add garlic; cook and stir for 1 minute. Stir in bread crumbs. Cool slightly. Add to parsley mixture; toss to coat. Fold in LaBelle.
  4. Return mushrooms stem side up to the pan. Fill with LaBelle mixture. Bake for 10-12 minutes or until mushrooms are tender and cheese is melted. Garnish with parsley.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

A Wisconsin Original, LaBelle means “the beautiful” in French, which describes this aged, farmstead cheese made with milk from Koepke's fifth-generation dairy. Taste the family's heritage when you try this gouda-style cheese that’s buttery and tangy with a hint of fruitiness.

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