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Blue Cheese Stuffed Mushrooms
Blue Cheese Stuffed Mushrooms - one delicious appetizer or snack, mushrooms with a delicious cheese mixture, full of flavor!
- 24 large brown mushrooms cleaned
- 2 tbsp butter unsalted
- 1 tbsp olive oil
- 1/2 onion chopped
- 4 cloves garlic minced
- 2 tbsp white wine
- 1 tbsp lemon juice
- 1/4 cup breadcrumbs
- 4 oz cream cheese
- 1/2 cup blue cheese
- 1/4 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 1 tbsp parsley for garnish
Preheat oven to 400 F degrees.
Clean the mushrooms using a mushroom brush and then gently remove the stems without breaking the mushrooms. Place the mushrooms stems side down on a baking pan and bake them for 10 to 15 minutes until the water leaks out of them. Soak up any additional moisture with paper towels.
Chop the mushroom stems. In a skillet add the butter and olive oil and heat until butter melts over medium heat. Add the chopped onion and garlic and cook until onion is translucent.
Add chopped mushroom stems and cook for an additional 3 minutes.
Add the wine, lemon juice and bread crumbs and stir. Add the cream cheese and mix well, until cream cheese is melted and well incorporated in the mixture. Add blue cheese, stir and cook for an additional couple minutes.
Fill the mushrooms with the filling. I had enough for 24 mushrooms.
Bake for 10 to 15 minutes.
Garnish with parsley.
Can I make these ahead of time: Yes! Prepare the recipe up to and including step 6, then cover the mushrooms with plastic wrap and place them in the fridge until you're ready to bake them, up to 2 days. When you're ready to bake them, just add a couple minutes to the baking time because they are chilled.
Nutrition: Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Serving: 2mushrooms | Calories: 81kcal | Carbohydrates: 3g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 188mg | Potassium: 61mg | Sugar: 1g | Vitamin A: 180IU | Vitamin C: 1.6mg | Calcium: 51mg | Iron: 0.2mg