Recipe: Blue Cheese Stuffed Mushrooms
Looking for a dish for a party or a crowd-pleasing appetizer? These stuffed mushrooms are packed with crunchy almonds and tangy blue cheese for an irresistible bite. For convenience, stuff the mushrooms a day or two ahead, wrap tightly and store in the refrigerator until it’s party time!
Total time: 55 minutes; 30 minutes active
Servings: 6-8
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
Directions:
- 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 sauté 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 sautéed 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.
Reposted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.