Best Mushroom Blue Cheese Boule Recipes

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ROASTED PORTABELLO MUSHROOMS WITH BLUE CHEESE



Roasted Portabello Mushrooms with Blue Cheese image

Meaty portabellos are topped with blue cheese. Great as an appetizer, or build a burger with crusty rolls, red onion slices, lettuce and tomato. I chopped the mushroom stems, sauteed them, and added them to the hamburger patties we barbecued. Yum, yum!

Provided by dimples

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 50m

Yield 2

Number Of Ingredients 6

2 portobello mushroom caps
1 tablespoon balsamic vinegar reduction, or to taste
freshly ground black pepper
3 tablespoons crumbled blue cheese
1 tablespoon roasted pine nuts, or to taste
¼ teaspoon crushed garlic

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place mushroom caps, tops facing down, on a baking sheet. Drizzle balsamic vinegar on each cap and sprinkle black pepper over vinegar.
  • Bake in the preheated oven until tender and fragrant, about 25 minutes. Sprinkle blue cheese, pine nuts, and garlic on each cap. Continue roasting until cheese melts, about 10 minutes more.

Nutrition Facts : Calories 104.8 calories, Carbohydrate 8.2 g, Cholesterol 9.5 mg, Fat 6.1 g, Fiber 2 g, Protein 6.6 g, SaturatedFat 2.7 g, Sodium 185.6 mg, Sugar 3.3 g

MUSHROOM BLUE CHEESE FRITTATA



Mushroom Blue Cheese Frittata image

This frittata with mushrooms, blue cheese and fresh parsley will add savory sophistication to any brunch.

Provided by Food Network Kitchen

Time 45m

Yield 8

Number Of Ingredients 9

1 tablespoon extra-virgin olive oil
1 pound mixed sliced mushrooms
4 scallions, white and green parts, thinly sliced
12 large eggs
1/2 cup mushroom broth
1/3 cup chopped fresh parsley
Pinch of freshly grated nutmeg
Kosher salt and freshly ground pepper
2/3 cup crumbled blue cheese

Steps:

  • Preheat the broiler.
  • Heat the oil in a large ovenproof nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned, 12 to 15 minutes. Stir in the scallions.
  • Meanwhile, whisk together the eggs, mushroom broth, parsley, nutmeg, 1 1/2 teaspoons salt and a generous amount of pepper. Gently stir in the blue cheese.
  • Reduce the heat to medium and pour the egg mixture into the skillet. Cook, stirring gently to avoid breaking up the cheese too much, until the eggs begin to set, about 4 minutes.
  • Place the skillet under the broiler and cook until the frittata is set, 3 to 4 minutes. Let stand 5 minutes in the skillet and then slide the frittata onto a cutting board or plate. Cut into wedges.

BLUE CHEESE STUFFED MUSHROOMS



Blue Cheese Stuffed Mushrooms image

Discover the tantalizing taste of our Blue Cheese Stuffed Mushrooms. Blue Cheese Stuffed Mushrooms are bursting with flavor from cheese and green onions.

Provided by My Food and Family

Categories     Meal Recipes

Time 33m

Yield Makes about 8 servings, 3 mushrooms each.

Number Of Ingredients 5

1 lb. medium fresh mushrooms
1/4 cup sliced green onions
1 Tbsp. butter or margarine
1 pkg. (4.5 oz.) ATHENOS Crumbled Blue Cheese
3 oz. PHILADELPHIA Cream Cheese, softened

Steps:

  • Preheat broiler. Remove stems from mushrooms; chop stems. Cook and stir stems and onions in butter in small skillet on medium heat until tender.
  • Add blue cheese and cream cheese; mix well. Spoon evenly into mushroom caps; place on rack of broiler pan.
  • Broil 2 to 3 min. or until golden brown. Serve warm.

Nutrition Facts : Calories 120, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 270 mg, Carbohydrate 4 g, Fiber 2 g, Sugar 2 g, Protein 5 g

GORGONZOLA MUSHROOM BOULE



Gorgonzola Mushroom Boule image

Provided by The Hearty Boys

Categories     appetizer

Time 45m

Yield 2 1/2 cups

Number Of Ingredients 14

4 tablespoons unsalted butter
2 tablespoons olive oil
1/2 Spanish onion
8 ounces white mushrooms, sliced 1/4-inch thick
8 ounces portobello mushrooms, stemmed and sliced 1/4-inch thick
4 sprigs fresh rosemary
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons dry white wine
4 ounces gorgonzola, crumbled
1 cup heavy cream
1 sourdough bread boule, hollowed out
Fresh rosemary sprigs, for garnish
1 baguette, sliced, for serving

Steps:

  • Put the butter and olive oil into a large skillet and set over medium heat. Slice the onion into thin slivers and add them to the melted butter. Reduce the heat to low and cook the onions for 15 minutes until translucent. Add the mushrooms, rosemary, salt and pepper, and raise the heat to medium and cook, stirring occasionally, until the mushrooms give up their liquid. Let the mixture simmer until the mushroom liquid has reduced by 3/4. Add the white wine and reduce again until the pan is almost dry. (The recipe can be made to this point the day before if you like. Reheat the mushroom mixture to continue with the recipe.) Add the crumbled gorgonzola and heavy cream. Bring to a simmer and reduce by half. Season, to taste, with salt and pepper, and spoon into the hollowed out boule. Garnish with a few rosemary sprigs and serve immediately with sliced baguettes for dipping.

GRILLED MUSHROOMS STUFFED WITH BASIL AND BLUE CHEESE BUTTER



Grilled Mushrooms Stuffed with Basil and Blue Cheese Butter image

This is simply mushrooms stuffed with the same blue cheese butter recipe I usually use to top grilled steak or burgers!

Provided by BudsGurls

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 20m

Yield 4

Number Of Ingredients 7

1 (6 ounce) package button mushrooms, stemmed
1 tablespoon olive oil, or as needed
⅓ cup crumbled blue cheese
2 tablespoons butter
2 cloves garlic, minced
1 tablespoon chopped fresh basil
salt and ground black pepper to taste

Steps:

  • Coat tops of mushrooms with olive oil. Place mushrooms top-down in a grill-safe dish.
  • Mix blue cheese, butter, garlic, basil, salt, and pepper thoroughly in a bowl. Scoop evenly into the mushroom caps.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cook mushrooms until tender and heated through, about 5 minutes.

Nutrition Facts : Calories 132.2 calories, Carbohydrate 2.2 g, Cholesterol 23.7 mg, Fat 12.5 g, Fiber 0.5 g, Protein 3.9 g, SaturatedFat 6.2 g, Sodium 239.1 mg, Sugar 0.8 g

ROASTED PORTOBELLO MUSHROOMS WITH BLUE CHEESE



Roasted Portobello Mushrooms with Blue Cheese image

Meaty portobellos are topped with blue cheese. Great for appetizers or as a burger on a toasted bun.

Provided by Dianne

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 40m

Yield 2

Number Of Ingredients 4

2 portobello mushrooms, stems removed
1 tablespoon soy sauce, or to taste
freshly ground black pepper
3 tablespoons crumbled blue cheese

Steps:

  • Preheat oven or toaster oven to 425 degrees F (220 degrees C).
  • Place mushroom caps, gill side up, on baking sheet. Drizzle with soy sauce and add a few grinds of black pepper to each cap.
  • Bake for 25 minutes. Remove from oven, and sprinkle 1 1/2 tablespoon blue cheese onto each cap. Return to oven and bake an additional 10 minutes, or until cheese is fully melted.

Nutrition Facts : Calories 79.3 calories, Carbohydrate 6.9 g, Cholesterol 9.5 mg, Fat 3.9 g, Fiber 1.9 g, Protein 6.1 g, SaturatedFat 2.4 g, Sodium 634.5 mg, Sugar 2.2 g

MUSHROOM BLUE CHEESE BOULE



MUSHROOM BLUE CHEESE BOULE image

Categories     Mushroom

Yield 1 boule

Number Of Ingredients 13

4 tablespoons unsalted butter
2 tablespoons olive oil
1/2 Spanish onion
8 ounces white mushrooms, sliced 1/4-inch thick
8 ounces portobello mushrooms, stemmed and sliced 1/4-inch thick
4 sprigs fresh rosemary
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons dry white wine
4 ounces blue cheese, crumbled
1 cup heavy cream
1 bread boule, hollowed out
1 baguette, sliced, for serving

Steps:

  • Put the butter and olive oil into a large skillet and set over medium heat. Slice the onion into thin slivers and add them to the melted butter. Reduce the heat to low and cook the onions for 15 minutes until translucent. Add the mushrooms, rosemary, salt and pepper, and raise the heat to medium and cook, stirring occasionally, until the mushrooms give up their liquid. Let the mixture simmer until the mushroom liquid has reduced by 3/4. Add the white wine and reduce again until the pan is almost dry. (The recipe can be made to this point the day before if you like. Reheat the mushroom mixture to continue with the recipe.) Add the crumbled gorgonzola and heavy cream. Bring to a simmer and reduce by half. Season, to taste, with salt and pepper, and spoon into the hollowed out boule.

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