Blue Cheese Mushrooms Food

MUSHROOM BLUE CHEESE FRITTATA

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.

STUFFED MUSHROOM CAPS WITH BLUE CHEESE SOUFFLE

Steps:

• Preheat oven to 375 degrees F.
• Combine blue cheese with chopped chives and stir in bread crumbs. Fill mushrooms with cheese mixture and place on a baking sheet. Bake for 5 minutes and serve on a platter or large plate.

FILET OF BEEF WITH MUSHROOMS AND BLUE CHEESE

Steps:

• Preheat the oven to 500˚. Line a sheet pan with aluminum foil.
• Place the beef on the prepared sheet pan and pat dry with paper towels. Spread 1 tablespoon of the butter all over the beef with your hands. Sprinkle the beef all over with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for exactly 25 minutes for rare (120˚) and 30 minutes for medium rare (125˚). Remove the beef from the oven, cover tightly with aluminum foil and allow to rest for 20 minutes.
• Meanwhile, make the sauce. Heat 2 tablespoons of the butter in a large (12-inch) sauté pan. Add the shallots and sauté over medium heat for 3 to 4 minutes, until tender but not browned. Add the remaining 4 tablespoons of butter and heat until sizzling. Add the mushrooms and sauté, stirring frequently, for 5 to 7 minutes, until lightly browned. Add the Port, 1 teaspoon salt and 1/2 teaspoon pepper and cook for 2 to 3 minutes. Add the crème fraîche and cook for one minute, until slightly thickened. Reduce the heat to low and add the Roquefort, stirring just until it melts. (If the sauce is too thick, add another splash of Port.)
• Before serving, reheat the sauce and sprinkle with the parsley. Remove the strings from the roast and slice thickly. Spoon on the sauce, sprinkle with salt and serve hot.

BLUE BACON STUFFED MUSHROOMS

Steps:

• Cook bacon strips in a large skillet over medium heat until crispy; drain on paper towels. While the bacon is cooking, remove stems from mushrooms. Set caps aside, and chop stems.
• Add butter to skillet with bacon grease. When melted, stir in mushroom stems, onion, and garlic. Cook, stirring frequently until the onions caramelize, 15 to 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Spray a small baking dish with cooking spray.
• Once the onion mixture has reached a deep, rich brown color, place into a blender along with bacon, cream cheese, blue cheese, and bread crumbs. Blend on low until ingredients are roughly chopped and evenly combined. Stuff cheese mixture into mushroom caps and place into prepared baking dish.
• Bake in preheated oven until bubbly and lightly browned, 10 to 15 minutes.

BLUE CHEESE STUFFED MUSHROOMS

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.

BLUE CHEESE AND BACON STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms and set caps aside; discard stems or save for another use. In a small bowl, combine the cream cheese, blue cheese, onions, garlic and 1/4 cup bacon bits. Stuff into mushroom caps, a scant tablespoonful in each., Place in a greased 15x10x1-in. baking pan. Sprinkle with remaining bacon bits. Bake, uncovered, at 375° for 18-22 minutes or until mushrooms are tender.

PORTOBELLO & BLUE CHEESE MELTS

Steps:

• Heat oven to 220C/200C fan/gas 7. Mix the onion with the oil and vinegar, spread on a baking tray, then put the mushrooms on top, stem-side up, and scatter over the thyme and some seasoning. Cook in the oven for 15 mins, until starting to soften and caramelise.
• Crumble the cheese into the cavity of the mushrooms and cook for 5 mins more until the cheese is melted and bubbling.
• Split the ciabatta roll in half and lightly toast. Top with a handful of rocket, the sticky onions and the cheese-topped mushrooms. Serve with oven fries, if you like.

BLUE CHEESE AND MUSHROOM PASTA

Steps:

• Saute the onion and garlic in butter or olive oil over medium heat.
• Add the mushrooms, sautee until soft.
• Add the blue cheese, yoghurt, and creme frais.
• Stir until heated through and the BlueCheese is melting.
• Pepper to taste.
• Just before you take the sauce off the stove, add salt and pepper to taste.
• A dash of Cayenne is really nice.
• Server over hot pasta and sprinkle with freshly ground parmasean and chopped parsley.

BLUE CHEESE & GARLIC STUFFED MUSHROOMS

Steps:

• Preheat oven to 400 degrees F.
• Remove stems from mushrooms; chop finely 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.
• 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.

BLUE CHEESE MUSHROOMS

Steps:

• Remove and chop the mushroom stems.
• Cook the stems with the onions in butter until tender and brown.
• Mix together the 2 Tbs bread crumbs, cheese, salt and pepper; stir in the stems and onions.
• Fill the mushroom crowns with the mixture.
• Sprinkle all with the 3 Tbs crumbs.
• Place on a baking sheet and bake at 350° 12 minutes.

MUSHROOM AND BLUE CHEESE QUICHE

Steps:

• Pastry Method.
• Using a pastry blender, blend the butter into the flour until the mix resembles coarse breadcrumbs.
• Add water a little at a time until the pastry comes together to form a ball.
• Chill for 15 minutes.
• Roll out thinly to line a 20-24cm flan tin.
• Filling Method.
• Sauté mushrooms and onions with a little butter until soft.
• Cover the bottom of the uncooked pastry crust with grated cheese and then the mushroom and onion.
• Mix together eggs, cream, milk and season with salt and pepper.
• Pour into the pie crust and then sprinkle with blue cheese.
• Bake at 220°C for 20-30 minutes until set and serve.

CHEESY AUTUMN MUSHROOMS

Steps:

• Heat oven to 200C/fan 180C/gas 6. Arrange the mushrooms on a baking tray. Scatter over the cheese, walnuts, thyme sprigs and butter. You can do up to this stage a day in advance.
• Pop in the oven and cook for 10 mins until the cheese is melted and the mushrooms are softened. Arrange some rocket leaves on plates and place the mushrooms on top.

BLUE CHEESE STUFFED MUSHROOMS

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).

GNOCCHI WITH MUSHROOMS & BLUE CHEESE

Steps:

• Bring a large pan of water to the boil and cook the gnocchi following pack instructions. When they float to the top of the pan, they are ready. Drain and set aside.
• Meanwhile, heat the oil and butter in a large lidded frying pan. Add the onion and mushrooms, cook for 1 min over a high heat, then turn down the heat to medium, put the lid on and cook for 5 mins, stirring a few times.
• Remove the lid and add the garlic, cook for 1-2 mins, then stir the gnocchi into the pan. Scatter over blobs of cheese and the parsley.

BACON-BLUE CHEESE STUFFED MUSHROOMS

Steps:

• 1. Preheat the oven to 425 degrees F. Remove the stems from the mushrooms and set aside. Place the caps, stem-side down on a baking sheet and brush the outsides with the oil. Bake until soft, but still holding their shape, 15 minutes.
• 2. Meanwhile, crisp the bacon in a medium skillet over medium heat. Transfer bacon to a paper towel-lined plate and reserve the skillet and drippings. Finely chop reserved mushroom stems and add to the bacon drippings along with the shallot and thyme. Season with salt and pepper and cook, stirring, until mushrooms are dry, about 5 minutes. Add spinach and continue to cook until the spinach wilts,1 minute.
• 3. Transfer mixture to a bowl and add the bread cubes and lemon zest. Chop the cooked bacon, and combine with the mushroom mixture. Place the caps stem side-up on a separate baking sheet and evenly fill each cap with the stuffing. Bake until the mushrooms are hot and lightly browned, about 5 minutes. Place a piece of blue cheese on each mushroom and continue to bake until the cheese just begins to melt, about 3 minutes. Serve.