Blue Cheese Stuffed Mushrooms
User Reviews
4.5
Blue Cheese Stuffed Mushrooms
Description
This recipe starts with large brown mushrooms that are cleaned and pre-baked stem-side down to expel moisture. The stems are chopped and cooked with butter, olive oil, onion, and garlic until softened. White wine and lemon juice are added to give acidity, followed by breadcrumbs to bind the mixture. Cream cheese melts into the filling creating creaminess, while blue cheese provides a pungent, sharp flavor. Once combined and cooked briefly, the mixture is spooned into the prepared mushroom caps.
The stuffed mushrooms are baked again until the filling is heated through and slightly browned on top, delivering a contrast between the tender mushroom and rich filling. Garnished with chopped parsley, they offer a savory appetizer with a balance of creamy, tangy, and earthy flavors highlighted by the wine and lemon.
The recipe allows for preparing the stuffed mushrooms ahead of time, up to two days before baking, which is convenient for entertaining. Baking time should be slightly increased if baking from chilled.
Ingredients
- 24 large brown mushrooms cleaned
- 2 tablespoon butter unsalted
- 1 tablespoon olive oil
- ½ onion chopped
- 4 cloves garlic minced
- 2 tablespoon white wine
- 1 tablespoon lemon juice
- ¼ cup breadcrumbs
- 4 ounce cream cheese
- ½ cup blue cheese
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 1 tablespoon parsley for garnish
Instructions
- Preheat oven to 400°F.
- Clean the mushrooms using a mushroom brush and then gently remove the stems without breaking the mushrooms. Place the mushrooms stem-side-down on a baking pan and bake them for 10 to 15 minutes until the water leaks out of them. Soak up any additional moisture with paper towels.
- Chop the mushroom stems. In a skillet add the butter and olive oil and heat until butter melts over medium heat. Add the chopped onion and garlic and cook until onion is translucent.
- Add chopped mushroom stems and cook for an additional 3 minutes.
- Add the wine, lemon juice and bread crumbs and stir. Add the cream cheese and mix well, until cream cheese is melted and well incorporated in the mixture. Add blue cheese, stir and cook for an additional couple minutes.
- Fill the mushrooms with the filling. I had enough for 24 mushrooms.
- Bake for 10 to 15 minutes.
- Garnish with parsley.
Notes
- These mushrooms can be prepared ahead through step 6 and refrigerated for up to 2 days; add a few extra minutes to baking time when baking chilled.
- Cleaning mushrooms gently with a mushroom brush helps keep them intact and prevents waterlogging.
- Baking the mushrooms stem-side down before stuffing removes excess moisture and prevents soggy filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 81 kcal
% Daily Value*
| Serving | 2mushrooms | |
| Calories | 81kcal | 4% |
| Carbohydrates | 3g | 1% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 14mg | 5% |
| Sodium | 188mg | 8% |
| Potassium | 61mg | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 180IU | 4% |
| Vitamin C | 1.6mg | 2% |
| Calcium | 51mg | 5% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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