Blue Cheese Hazelnut Stuffed Mushrooms Recipes

BLUE CHEESE & HAZELNUT-STUFFED MUSHROOMS

Steps:

• REmove the stems of the mushrooms; set the caps aside. Finely chop the mushroom caps.
• In a large nonstick skillet, melt the butter over medium-high heat. Add the chopped mushroom stems and onions, and saute for 3 to 4 minutes, or until the mushrooms are soft. Add the garlic and saute 30 seconds. Add the thyme, sherry, and salt, and cook until the mixture is dry. Add the cream, Tabasco, and Worcestershire. Cook, stirring often, until the cream is reduced and thickened and the liquid is almost cooked out. The mixture should be paste like.
• Remove from the heat and transfer the mixture to a bowl. Let it cool to room temperature. when cool, stir in the toasted chopped hazelnuts, blue cheese, Parmesan and bread crumbs.
• Stuff the mushroom caps, dividing the filling evenly among them. (about 2 tsp per mushroom). Press the filling in well and mound it up.
• Lightly spray a rimmed baking sheet with nonstick vegetable spray or oil it with olive oil. Place the mushrooms, not touching, on the baking sheet. (If desired, cover tightly and refrigerate for up to 1 day. Let come to room temp before baking).
• Preheat the oven to 400*F. Bake the mushroom caps for about 10 minutes, or until they are just getting tender and lightly browned and the filling is gooey. Serve immediately.

BLUE CHEESE AND BACON STUFFED MUSHROOMS

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.

BLUE CHEESE STUFFED MUSHROOMS

Steps:

• Preheat broiler. Remove stems from mushrooms; chop stems. Cook and stir stems and onions in butter in small skillet on medium heat until tender.
• Add blue cheese and cream cheese; mix well. Spoon evenly into mushroom caps; place on rack of broiler pan.
• Broil 2 to 3 min. or until golden brown. Serve warm.

ROASTED PORTABELLO MUSHROOMS WITH BLUE CHEESE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place mushroom caps, tops facing down, on a baking sheet. Drizzle balsamic vinegar on each cap and sprinkle black pepper over vinegar.
• Bake in the preheated oven until tender and fragrant, about 25 minutes. Sprinkle blue cheese, pine nuts, and garlic on each cap. Continue roasting until cheese melts, about 10 minutes more.

BLUE CHEESE STUFFED MUSHROOMS

Steps:

• Preheat oven to 375.
• Wash the mushrooms and remove the stems from caps. Place on a paper towel to dry.
• In a small bowl mix together the cream cheese, green onion, bacon pieces, and blue cheese.
• Stuff all mushrooms with about 1/2 a tablespoon, or less, cheese mixture.
• Transfer all mushrooms to a shallow baking dish and bake for aproximately 20-25 min (very light brown on top).

GRILLED MUSHROOMS STUFFED WITH BASIL AND BLUE CHEESE BUTTER

Steps:

• Coat tops of mushrooms with olive oil. Place mushrooms top-down in a grill-safe dish.
• Mix blue cheese, butter, garlic, basil, salt, and pepper thoroughly in a bowl. Scoop evenly into the mushroom caps.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cook mushrooms until tender and heated through, about 5 minutes.

HASH BROWN, BLUE CHEESE, AND SPINACH STUFFED MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
• Clean mushrooms and brush with olive oil.
• Combine hash browns, spinach, sour cream, 1/4 cup Cheddar cheese, blue cheese, jalapeno peppers, onion, garlic powder, onion powder, and salt in a bowl; mix until thoroughly combined.
• Pack a heaped tablespoon hash brown mixture into each mushroom and transfer to the prepared baking sheet.
• Bake in the preheated oven for 25 minutes.
• Remove from the oven and immediately sprinkle remaining Cheddar over top.