Creamy Blue Cheese Mushrooms

Last Updated on May 6, 2026 by Betty Davies

All made in one pan on the stovetop and ready to serve in 20 minutes, these delicious creamy blue cheese mushrooms are the perfect accompaniment to a steak dinner. The tangy blue cheese sauce compliments the earthy mushrooms, and every bite is bursting with flavor and texture.

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If you are looking for a side dish to make your steak dinner extra special, these blue cheese mushrooms tick all the right boxes! Simple to make with just 5 ingredients, these little beauties explode with taste!

Simply brown the mushrooms, stir in the cream, mustard and blue cheese, let the sauce thicken and serve.

This vegetable side dish is an easy way to liven up any dinner time, and can also be served as a delicious and fuss free appetizer.

Be sure to check out my Creamy Garlic Mushrooms and Creamy Basil Mushrooms too!

Why you will love this recipe!

• Rich and indulgent: If you are looking to impress, these mushrooms won’t disappoint! Creamy and flavorful, you’re in for a real treat!
• Simple: 5 ingredients, 20 minutes, one pan, I mean, it doesn’t get much easier!
• Dietary info: These blue cheese mushrooms are vegetarian, gluten-free, low carb and keto friendly.

Ingredients

• Oil and butter: To cook. You can just use oil, but the butter adds additional flavor,
• Mushrooms: I used cremini mushrooms, and I like to use the caps and stems for most flavor.
• Heavy Cream: For the richest sauce, use 35% cream.
• Dijon Mustard: Just a little gives the mushrooms a real tangy flavor.
• Blue Cheese: I used Danish Blue in this recipe.
• Parsley: This is optional, but a sprinkle of fresh parsley helps to brighten up the dish.

How to Make Mushrooms in Blue Cheese Sauce

Be sure to scroll down for the full recipe!

• Brown the mushrooms in a skillet on the stovetop.
• Add the cream, Dijon, crumbled blue cheese and a pinch of black pepper.
• Simmer, stirring occasionally, til the sauce has thickened.
• Serve.

Serving Suggestions

These creamy blue cheese mushrooms are perfect to serve alongside steak, or, on top of grilled chicken breast. They also are a great appetizer served on toast.

Recipe Variations

• You can use any fresh mushrooms to make this recipe; shitake, baby bella, button and chanterelles all work great.
• Once you have browned the mushrooms, you can add in a little fresh garlic or diced onions for a flavor boost.
• Stir in a little cream cheese for an even richer sauce.
• At the end of cooking, you can stir in some parmesan for extra cheesy mushrooms.

Storage

Once cooked, these mushrooms are best served straight away. They will keep in the fridge for a day or two and can be reheated on a low heat in a pot on the stovetop. They are not suitable for freezing.

Recipe Tips and Notes

• Clean the mushrooms gently with damp kitchen paper to remove loose dirt before slicing and cooking.
• Don’t cut the mushrooms too thinly as they will reduce in size during cooking.
• Use the mushroom stems as well as the mushroom caps for the best flavor.
• I don’t add any salt to this dish as the blue cheese is quite salty already.
• Add the cream to the pan once you have cooked off all of the liquid released from the mushrooms.