Blue Cheese Mushrooms Recipes

FILET OF BEEF WITH MUSHROOMS AND BLUE CHEESE

Steps:

• Preheat the oven to 500˚. Line a sheet pan with aluminum foil.
• Place the beef on the prepared sheet pan and pat dry with paper towels. Spread 1 tablespoon of the butter all over the beef with your hands. Sprinkle the beef all over with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for exactly 25 minutes for rare (120˚) and 30 minutes for medium rare (125˚). Remove the beef from the oven, cover tightly with aluminum foil and allow to rest for 20 minutes.
• Meanwhile, make the sauce. Heat 2 tablespoons of the butter in a large (12-inch) sauté pan. Add the shallots and sauté over medium heat for 3 to 4 minutes, until tender but not browned. Add the remaining 4 tablespoons of butter and heat until sizzling. Add the mushrooms and sauté, stirring frequently, for 5 to 7 minutes, until lightly browned. Add the Port, 1 teaspoon salt and 1/2 teaspoon pepper and cook for 2 to 3 minutes. Add the crème fraîche and cook for one minute, until slightly thickened. Reduce the heat to low and add the Roquefort, stirring just until it melts. (If the sauce is too thick, add another splash of Port.)
• Before serving, reheat the sauce and sprinkle with the parsley. Remove the strings from the roast and slice thickly. Spoon on the sauce, sprinkle with salt and serve hot.

MARINATED MUSHROOMS WITH BLUE CHEESE

Steps:

• In a medium bowl, mix together the blue cheese, vegetable oil, lemon juice, white wine vinegar, garlic, seasoning salt, white sugar, dry mustard and hot sauce. Stir in the mushrooms. Cover and refrigerate 4 to 6 hours before serving.

BLUE CHEESE AND MUSHROOM PASTA

Steps:

• Saute the onion and garlic in butter or olive oil over medium heat.
• Add the mushrooms, sautee until soft.
• Add the blue cheese, yoghurt, and creme frais.
• Stir until heated through and the BlueCheese is melting.
• Pepper to taste.
• Just before you take the sauce off the stove, add salt and pepper to taste.
• A dash of Cayenne is really nice.
• Server over hot pasta and sprinkle with freshly ground parmasean and chopped parsley.

BLUE CHEESE MUSHROOMS

Steps:

• Remove and chop the mushroom stems.
• Cook the stems with the onions in butter until tender and brown.
• Mix together the 2 Tbs bread crumbs, cheese, salt and pepper; stir in the stems and onions.
• Fill the mushroom crowns with the mixture.
• Sprinkle all with the 3 Tbs crumbs.
• Place on a baking sheet and bake at 350° 12 minutes.

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 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.

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).

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.