BACON AND BLEU CHEESE STUFFED MUSHROOMS
This is my version of stuffed mushrooms. I went looking for a recipe and couldn't find anything that fit the occasion. You can always leave the Blue Cheese out, just add a bit more cream cheese. Ive never measured before, so if something is off, please let me know!
Provided by KacerPie
Categories Vegetable
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Clean mushrooms and remove the stems from the caps, set stems aside and place mushroom caps top side down.
- Chop Bacon into 1/4 inch by 1/4 inch squares and place in saute pan. Cook until crispy. Remove bacon and set aside.
- Chop the stems finely,and add to the bacon fat along with the onion and garlic. Saute until the mushrooms release their liquid and the bottom of the pan is dry.
- Add breadcrumbs and stir to combine. Remove from heat and let cool.
- In a seperate bowl cream cheeses and green onions.
- Add the mushroom mixture and mix well.
- To stuff mushrooms I place the mix into a large plastic zip top bag, and cut off the corner. Sqeeze enough mix into the caps to fill the hole and make a rounded top.
- Bake in a 350 degree oven for 15 minutes.
BLEU CHEESE STUFFED MUSHROOMS
I love Bleu Cheese - so these were born. When I make them for appetizers, I use the regular size mushrooms - that way people don't need a plate and/or knife and fork for them
Provided by dgpat
Categories < 30 Mins
Time 30m
Yield 10 serving(s)
Number Of Ingredients 2
Steps:
- Put mushroom stems in a food processor and process until well minced.
- Add to the softened bleu cheese.
- Fill each mushroom cap with a good amount.
- Place on baking sheet and bake at 350 for 20- 30 minutes.
- I have also made these with Brie and it's good too- if you use a regular cheese (cheddar, swiss, etc.) mix just a tad of mayo or sour cream to the cheese and minced stems or they will be too dry.
Nutrition Facts : Calories 59.5, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.1, Sodium 191, Carbohydrate 2.1, Fiber 0.5, Sugar 1, Protein 4.6
BLACK OLIVE AND BLEU CHEESE STUFFED MUSHROOMS
Make and share this Black Olive and Bleu Cheese Stuffed Mushrooms recipe from Food.com.
Provided by gotimbo
Categories < 60 Mins
Time 35m
Yield 12 mushrooms, 6 serving(s)
Number Of Ingredients 5
Steps:
- Wash and dry the mushrooms, and remove the stems.
- In a small blender or food processor place the drained olives, the bleu cheese crumbles, shredded parmesan cheese, and tobasco sauce and pulse gently until the olives are finely minced, and the other ingredients have been well mixed with them.
- Remove the mixture from the blender or food processor and place in a bowl.
- Take the mixture and place a generous spoonful in each mushroom cap, on the stem side.
- Lay the now filled mushrooms on a cookie sheet and then place the cookie sheet into a 325 degree oven for 10 to 15 minutes.
- When removing from the oven, allow to cool for about 3 to 5 minutes before serving.
Nutrition Facts : Calories 215.3, Fat 17.7, SaturatedFat 7.2, Cholesterol 25.4, Sodium 1131.3, Carbohydrate 6.8, Fiber 2.8, Sugar 0.8, Protein 9.6
BLEU CHEESE AND TUSCAN HERB STUFFED MUSHROOMS RECIPE - (4.5/5)
Provided by KatrinaB
Number Of Ingredients 8
Steps:
- Preheat oven 350 degrees Clean and remove stems from mushrooms. Place on a pan and bake 5 minutes. Meanwhile, prepare the filling. Mix the cheese and olive oil. Chop fresh parsley, oregano and basil. Mix herbs with the cheese and season with salt and pepper. Remove the mushrooms from the oven and drain excess liquid from the mushrooms and pan. Stuff each mushroom with about 1 to 1 1/2 teaspoons of the filling. Return to the oven and bake 10 minutes. Serve immediately.
BLEU CHEESE STUFFED MUSHROOMS RECIPE
Provided by jdwooten
Number Of Ingredients 9
Steps:
- 1. Clean mushrooms with damp paper towel. Remove mushroom stems; finely chop stems and set aside. 2. Sauté mushroom caps in butter in skillet until almost tender; drain on paper towels. 3. Sauté mushroom stems and red pepper in skillet. Add cream; bring to a boil. Reduce heat and add cheese; cook until melted. 4. Stir in rice, basil, and pepper; cook until thoroughly heated. Spoon rice mixture into mushroom caps. 5. Place mushroom caps in greased shallow baking pan. Cover and bake at 350 degrees 10 minutes or until tender. Drain on paper towels. Garnish stuffed mushrooms with basil.
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