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Mushroom Cheesecake Appetizers

 Mushroom Cheesecake Appetizers
I’m a fan of both cheesecake and mushrooms, so I decided to pair the two in a savory appetizer. The individual cakes are rich and satisfying—great for tiding over hungry guests.
12 ServingsPrep: 25 min. Bake: 15 min.


  • 2 teaspoons butter
  • 1/2 cup soft bread crumbs
  • 1 carton (8 ounces) whipped cream cheese
  • 2 eggs
  • 1/4 cup sour cream
  • 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup shredded fontina cheese
  • 1/2 pound sliced baby portobello mushrooms
  • 3 tablespoons butter
  • 1 garlic clove, minced
  • Toasted French bread baguette slices


  • Grease the bottoms and halfway up the sides of muffin cups with
  • butter. Press bread crumbs onto the bottoms and halfway up the sides
  • of prepared cups.
  • In a small bowl, beat cream cheese until smooth. Beat in the eggs,
  • sour cream, 1 tablespoon thyme, salt and pepper. Divide among
  • prepared muffin cups; sprinkle with fontina cheese and remaining
  • thyme. Bake at 350° for 12-15 minutes or until set.
  • Meanwhile, in a large skillet, saute mushrooms in butter until

2 of 2

Mushroom Cheesecake Appetizers (continued)

Directions (continued)

  • tender. Add garlic; saute 1 minute longer. Top cheesecakes with
  • mushroom mixture. Serve with baguette slices. Yield: 1 dozen.