BLUE CHEESE AND BACON STUFFED MUSHROOMS
A rich, warm and cheesy recipe for classic stuffed mushrooms, this attractive appetizer is perfect for your next dinner party or special event. -Kristen Woodburn, Atlanta, Georgia
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 2 dozen.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 55 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 236mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
MUSHROOMS WITH STILTON AND SPINACH
This is from the Somerfield grocery store magazine. It has a really complex flavour, I was quite impressed. I served this with chicken, but I think it would match beef a little better.
Provided by jeninbrighton
Categories Vegetable
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Wash and remove stalks from mushrooms.
- Place tops down on a baking sheet.
- Top with spinach, stilton, walnuts and thyme.
- Drizzle with olive oil and bake in a hot oven for 10-12 minutes.
Nutrition Facts : Calories 241, Fat 23.3, SaturatedFat 5.5, Cholesterol 12.7, Sodium 242.6, Carbohydrate 3.6, Fiber 1.3, Sugar 1.2, Protein 6.6
MUSHROOMS WITH PORT AND STILTON SAUCE IN A BREAD BOWL
This recipe is adapted from the October 1991 issue of Gourmet magazine. This makes a great appetizer course or a lunch or late supper with a crisp green salad. I suggest simply using plain old button mushrooms for this due to the distinct strong flavours you acheive from the sauce. You will need to flame the port in this recipe.
Provided by Chef Regina V. Smith
Categories Cheese
Time 40m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a skillet, heat 2 tablespoons of the butter over moderately high heat until the foam subsides. Saute the mushrooms in the melted butter, stirring, until they are golden and season them with salt and pepper.
- Heat the Port ( You are going to ignite it and heating it before hand is necessary for it to ignite.) Add the heated Port to the skillet and ignite it, shaking the skillet gently until the flames go out.
- Stir in the Stilton and the heavy cream and cook the mixture over moderate heat, stirring, until the cheese is melted.
- Brush the insides of the hollowed out rolls with the remaining melted butter. Toast the rolls on a baking sheet under a preheated broiler, about 4 inches from the heat until they are golden.
- Divide the mushroom mixture between the rolls and garnish with chopped parsley.
VIC REEVES' STILTON SPAGHETTI WITH MUSHROOMS
Adapted from a recipe found on the UKTV website. I know some people adore Stilton, but for those who don't - and I'm among them - simply substitute a tasty cheese that you like and that you know works well in cooking. UPDATE: Thanks to Noo, I now know who Vic Reeves is. Well, in general terms! In posting this recipe, which I did modify from the original recipe (but I can no longer remember which elements are in the original recipe, and which I added), I had absolutely no idea who he was. I just assumed he was a chef I hadn't heard of. Well he evidently isn't a chef, but he's still basically someone I hadn't - and you maybe haven't - heard of! It's just that when I adapt recipes, I always like to acknowledge where they initially came from.
Provided by bluemoon downunder
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 200°C/Fan 180°C/400F/Gas Mark 6. Bring a large pan of salted water to the boil, add the spaghetti and cook for 8-10 minutes or until the spaghetti is just tender.
- Meanwhile, melt the butter in a large (preferably non-stick) pan, add the garlic, mushrooms and thyme and saute for 5 minutes, stirring until the juices run. Add the Stilton and cream and gently heat through, stirring until the consistency is smooth and melted. Remove the pan from the heat and season to taste with salt and freshly ground black pepper.
- Drain the pasta, then return it to the pan, add the mushroom mixture, eggs and basil and mix well. Spoon either into one large, or four individual ovenproof dishes. Bake for 20-25mins (slightly less if cooking in the individual dishes) or until golden and crusty on top. Serve garnished with more fresh basil leaves.
Nutrition Facts : Calories 748.7, Fat 39.4, SaturatedFat 23.6, Cholesterol 213.7, Sodium 878.5, Carbohydrate 69.5, Fiber 3.6, Sugar 3.4, Protein 29.7
STILTON MUSHROOMS
Make and share this Stilton Mushrooms recipe from Food.com.
Provided by wizkid
Categories Cheese
Time 22m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- smear the olive oil around the outside of the mushrooms.
- Divide the cheese equally between each mushroom and place in the middle.
- Bake in a medium oven for approximately 20 minutes.
Nutrition Facts : Calories 90.1, Fat 7.3, SaturatedFat 4.1, Cholesterol 15.9, Sodium 297.8, Carbohydrate 1.2, Fiber 0.2, Sugar 0.5, Protein 5.3
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