AVB
Jesus of Cool, I'm bad, I'm nationwide
- Joined
- Nov 14, 2003
- Messages
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Mushroom cap that is.
Blue Cheese Stuffed Mushrooms
What you need to start:
24 large mushrooms, cleaned and stemmed
3 tablespoons butter
1 medium-size onion, chopped
2 cloves garlic, minced
1/4 cup chopped fresh parsley leaves
1 (8-ounce) package cream cheese, softened and cut into pieces
1/2 cup (2 ounces) blue cheese, softened and cut into pieces ( a bit more if you want a stronger flavor)
1 tablespoon fresh-squeezed lemon juice
2 tablespoons Port Wine or Cream Sherry
Salt and pepper to taste
Preheat oven to 400 degrees F.
Remove stems from mushrooms; chop finely (food processor) and set aside.
In a large frying pan over medium heat, melt butter.
Add chopped mushroom stems, onions, and garlic.
Saute approximately 5 to 6 minutes or until onions are translucent.
Reduce heat to low; add parsley, cream cheese, blue cheese, lemon juice, and cream sherry or port.
Stir until cheeses are melted and well blended. Remove from heat.
Season to taste with salt and pepper.
Let cool a bit so it is easier to spoon
Spoon cheese mixture into the mushroom caps, filling generously.
Place stuffed mushroom caps on a baking sheet with sides.
Bake approximately 8 to 10 minutes until mushrooms are cooked and cheese is melted.
Remove from heat and place mushrooms on a large serving plate or platter. Serve immediately.
Goes well with a good Zinfandel
Blue Cheese Stuffed Mushrooms
What you need to start:
24 large mushrooms, cleaned and stemmed
3 tablespoons butter
1 medium-size onion, chopped
2 cloves garlic, minced
1/4 cup chopped fresh parsley leaves
1 (8-ounce) package cream cheese, softened and cut into pieces
1/2 cup (2 ounces) blue cheese, softened and cut into pieces ( a bit more if you want a stronger flavor)
1 tablespoon fresh-squeezed lemon juice
2 tablespoons Port Wine or Cream Sherry
Salt and pepper to taste
Preheat oven to 400 degrees F.
Remove stems from mushrooms; chop finely (food processor) and set aside.
In a large frying pan over medium heat, melt butter.
Add chopped mushroom stems, onions, and garlic.
Saute approximately 5 to 6 minutes or until onions are translucent.
Reduce heat to low; add parsley, cream cheese, blue cheese, lemon juice, and cream sherry or port.
Stir until cheeses are melted and well blended. Remove from heat.
Season to taste with salt and pepper.
Let cool a bit so it is easier to spoon
Spoon cheese mixture into the mushroom caps, filling generously.
Place stuffed mushroom caps on a baking sheet with sides.
Bake approximately 8 to 10 minutes until mushrooms are cooked and cheese is melted.
Remove from heat and place mushrooms on a large serving plate or platter. Serve immediately.
Goes well with a good Zinfandel
