Saturday, March 31

Blue Cheese Stuffed Mushrooms

Stuffed mushroom are a great addition to any meal. They make the perfect appetizer, fancy side side, good for cocktail hours, and perfect for picnics. I love stuffing mushrooms with cheese or seafood.

I created this recipe one night when I had leftover bacon and blue cheese from an onion pie I was making.

Serves 4-6
Full time: 40 minutes
You will need:

6 large stuffing mushrooms
1 1/2 oz blue cheese chunked, divided
3 strips bacon, diced
1/2 small onion, sliced
1/3 cup bread crumbs, seasoned preferred
1 tbsp butter
1/2 tbsp sugar
1 tsp minced garlic
1 tsp ground black pepper

Let us begin:

Preheat oven to 350

To start we need to core out the mushrooms carefully, use a spoon and slide it under the stem, you can wiggle it a bit to help. But just be carefully you don't break the cap


Place hollowed cap on baking sheet and reserve stem for a moment


Once done, chop the stem into large chunks


In a sauté pan cook bacon down to a nice golden brown


Carefully move to paper towel lined plate


Add butter to the bacon oil along with pepper, garlic, and onions


Lower heat to a medium low and cook onions until golden

Add in mushroom stem pieces and cook 2-4 minutes to soften

Mix in bread crumbs


Mix in half blue cheese and let it get very melty



Carefully stuff the mushroom caps evenly


Top with remaining blue cheese chunks


Bake in oven 12-18 minutes until mushrooms are nicely browned and cheese is bubbly