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
BLUE CHEESE STUFFED MUSHROOMS
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
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
BLUE CHEESE STUFFED MUSHROOMS
I usually use reduced fat cream cheese, and reduced fat blue cheese to keep the calories and fat down. Also for a quick fix you can use chive and onion variety cream cheese. ( They also make light.)
Provided by Deadheadie
Categories Cheese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375.
- Wash the mushrooms and remove the stems from caps. Place on a paper towel to dry.
- In a small bowl mix together the cream cheese, green onion, bacon pieces, and blue cheese.
- Stuff all mushrooms with about 1/2 a tablespoon, or less, cheese mixture.
- Transfer all mushrooms to a shallow baking dish and bake for aproximately 20-25 min (very light brown on top).
Nutrition Facts : Calories 147.3, Fat 10.7, SaturatedFat 5, Cholesterol 23.5, Sodium 227.3, Carbohydrate 6.3, Fiber 1.4, Sugar 2.2, Protein 8.3
BLUE CHEESE-BACON STUFFED MUSHROOMS
Fire up the grill for Blue Cheese-Bacon Stuffed Mushrooms! Using portobellos make these savory bacon-stuffed mushrooms extra hearty.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat greased grill to medium heat.
- Combine first 4 ingredients.
- Mix dressing and garlic; brush onto both sides of mushroom caps.
- Grill, top-sides up, 5 min.; turn over. Top with bacon mixture; grill 5 min. or until mushrooms are tender and cheese is melted. Sprinkle with onions.
Nutrition Facts : Calories 90, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
BLUE CHEESE & HAZELNUT-STUFFED MUSHROOMS
Stuffed mushrooms are a party food classic. Here they're reborn with sassy blue cheese and toasty hazelnuts. Sprinkle the greased baking pan lightly with salt and pepper before placing themushroom caps on the pan to season the bottoms of the mushrooms.
Provided by MarieRynr
Categories < 30 Mins
Time 25m
Yield 30 mushrooms
Number Of Ingredients 14
Steps:
- REmove the stems of the mushrooms; set the caps aside. Finely chop the mushroom caps.
- In a large nonstick skillet, melt the butter over medium-high heat. Add the chopped mushroom stems and onions, and saute for 3 to 4 minutes, or until the mushrooms are soft. Add the garlic and saute 30 seconds. Add the thyme, sherry, and salt, and cook until the mixture is dry. Add the cream, Tabasco, and Worcestershire. Cook, stirring often, until the cream is reduced and thickened and the liquid is almost cooked out. The mixture should be paste like.
- Remove from the heat and transfer the mixture to a bowl. Let it cool to room temperature. when cool, stir in the toasted chopped hazelnuts, blue cheese, Parmesan and bread crumbs.
- Stuff the mushroom caps, dividing the filling evenly among them. (about 2 tsp per mushroom). Press the filling in well and mound it up.
- Lightly spray a rimmed baking sheet with nonstick vegetable spray or oil it with olive oil. Place the mushrooms, not touching, on the baking sheet. (If desired, cover tightly and refrigerate for up to 1 day. Let come to room temp before baking).
- Preheat the oven to 400*F. Bake the mushroom caps for about 10 minutes, or until they are just getting tender and lightly browned and the filling is gooey. Serve immediately.
Nutrition Facts : Calories 35, Fat 2.8, SaturatedFat 1.4, Cholesterol 6.7, Sodium 52.2, Carbohydrate 1.4, Fiber 0.3, Sugar 0.5, Protein 1.2
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.
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WHIPPED BLUE CHEESE STUFFED MUSHROOMS
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- Preheat the oven to 400° F. Carefully remove the stems from the mushrooms by twisting and pulling gently. Set half the stems aside (roughly chop) and discard the rest. Place the mushroom caps stem side down on a baking sheet and bake for 10-15 minutes to allow the water to drain. Soak up any additional moisture with paper towels.
- While the mushrooms are baking, heat a large non-stick skillet on medium heat with 1 tbsp of olive oil. Add the panko to the pan, tossing to coat in olive oil, then arrange in a flat layer and toast for 2-3 minutes. Stir and toast for 2-3 minutes until golden brown. Transfer the toasted panko to a small bowl or plate, mix with chives, and set aside.
- In the same pan you used for the panko, heat 1 tbsp of olive oil and sauté the onion, garlic, and mushroom stems until they begin to soften. Add the white wine and continue cooking until it's completely cooked down. Remove from heat, stir in the lemon juice, and set aside to cool completely.
- When the onions and mushrooms have completely cooled, add them to a food processor with the whipped cream cheese and blue cheese. Pulse for 2-3 minutes until smooth and creamy.
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