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Mushroom Cheesecake Appetizers Recipe

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.
TOTAL TIME: Prep: 25 min. Bake: 15 min. YIELD:12 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. Meanwhile, in a large skillet, saute mushrooms in butter until tender. Add garlic; saute 1 minute longer. Top cheesecakes with mushroom mixture. Serve with baguette slices. Yield: 1 dozen.

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