Blue Cheese Stuffed Mushrooms
A fun, make-ahead appetizer for the gatherings we’ve been craving. Try the Dunbarton Blue by local producer Roelli Cheese Haus!
Ingredients
- 1 pound white mushrooms
- 1 tablespoon olive oil
- 1/2 medium onion, finely chopped
- 1 cup whole almonds
- 1 slice whole wheat bread
- 4 ounces crumbled blue cheese
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Preparation
- Preheat oven to 375°F. Wash the mushrooms, carefully snap out the stems and set them on a cutting board. Place the mushroom caps on a clean kitchen towel, gill side down, to drain. Mince the mushroom stems. Pour the olive oil into a large saute pan over medium-high heat, and add the minced mushroom stems and onion, stirring frequently. Reduce the heat to medium and cook until the pan is nearly dry, about 5 minutes. Let cool.
- Spread almonds on a sheet pan and toast in the oven for about 8 minutes. Let cool, then chop coarsely. In a food processor, grind the bread to crumbs.
- In a large bowl, combine the sauteed mushroom stems, chopped almonds, bread crumbs, blue cheese and salt and pepper. Stir to combine. Lightly oil a large sheet pan or a casserole that you can use for serving. Use your fingers to stuff each mushroom cap with a rounded mound of filling. Place on the prepared pan.
- Bake the mushrooms for 25 minutes, until the tops are browned and they are heated through. Serve warm.
Tips & Notes
For convenience, stuff the mushrooms a day or two ahead, wrap tightly, and store in the refrigerator until it’s party time!
Nutritional Information
280 calories, 21 g. fat, 15 mg. cholesterol, 450 mg. sodium, 12 g. carbohydrate, 4 g. fiber, 13 g. protein