Bleu Cheese Stuffed Mushrooms Recipes

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.

Steps:

• Preheat oven to 375 degrees F.
• Combine blue cheese with chopped chives and stir in bread crumbs. Fill mushrooms with cheese mixture and place on a baking sheet. Bake for 5 minutes and serve on a platter or large plate.

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.

Steps:

• Cook bacon strips in a large skillet over medium heat until crispy; drain on paper towels. While the bacon is cooking, remove stems from mushrooms. Set caps aside, and chop stems.
• Add butter to skillet with bacon grease. When melted, stir in mushroom stems, onion, and garlic. Cook, stirring frequently until the onions caramelize, 15 to 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Spray a small baking dish with cooking spray.
• Once the onion mixture has reached a deep, rich brown color, place into a blender along with bacon, cream cheese, blue cheese, and bread crumbs. Blend on low until ingredients are roughly chopped and evenly combined. Stuff cheese mixture into mushroom caps and place into prepared baking dish.
• Bake in preheated oven until bubbly and lightly browned, 10 to 15 minutes.

Steps:

• Preheat oven to 425°. In a small skillet, heat butter over medium-high heat. Add mushrooms and Worcestershire sauce; cook and stir until mushrooms are tender, 6-8 minutes. In a small bowl, mix mustard, pepper, oil and salt., Cut lengthwise through the center of roast to within 1/2 in. of bottom. Open roast and cut lengthwise through the center of each half to within 1/2 in. of bottom. Open roast flat; cover with plastic wrap. Pound with a meat mallet to 3/4-in. thickness. , Remove plastic. Spread mushrooms down center of roast to within 1/2 in. of ends; top with 1/2 cup cheese and onions. Starting at a long side, roll up jelly-roll style; tie at 1-1/2-in. intervals with kitchen string. Secure ends with toothpicks., Place on a rack in a shallow roasting pan; spread with mustard mixture. Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 40-50 minutes., Remove roast from oven; tent with foil. Let stand 15 minutes before slicing. Remove string and toothpicks. Top servings with remaining cheese. If desired, warm additional onions in microwave and sprinkle over tops.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
• Clean mushrooms with a damp paper towel. Carefully break stems from mushrooms. Chop stems extremely fine.
• Heat oil in a large skillet over medium heat. Fry chopped mushroom stems and garlic in hot oil until any moisture has disappeared, taking care not to burn the garlic, 3 to 5 minutes. Spread mushroom mixture into a bowl to cool completely, about 10 minutes.
• Stir cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne pepper with the mushroom stems and garlic until very thick and completely mixed. Use a small spoon fill each mushroom cap with a generous amount of stuffing. Arrange stuffed mushrooms onto the prepared cookie sheet.
• Bake in preheated oven until piping hot and liquid starts to form under the caps, about 20 minutes.

Steps:

• Remove stems from mushrooms and finely chop. Place caps on a foil-lined baking sheet; spritz with cooking spray. Set aside., In a small skillet, saute the shallots and chopped mushrooms in oil until tender. Stir in wine; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until liquid is absorbed. Remove from the heat., Stir in 1/4 cup Swiss cheese, Parmesan cheese, bread crumbs, milk, parsley, tarragon, salt and pepper. Spoon into reserved mushroom caps. Sprinkle with remaining cheese and spritz with cooking spray., Bake at 375° for 15-20 minutes or until mushrooms are tender and cheese is melted.

Steps:

• 1. Preheat the oven to 425 degrees F. Remove the stems from the mushrooms and set aside. Place the caps, stem-side down on a baking sheet and brush the outsides with the oil. Bake until soft, but still holding their shape, 15 minutes.
• 2. Meanwhile, crisp the bacon in a medium skillet over medium heat. Transfer bacon to a paper towel-lined plate and reserve the skillet and drippings. Finely chop reserved mushroom stems and add to the bacon drippings along with the shallot and thyme. Season with salt and pepper and cook, stirring, until mushrooms are dry, about 5 minutes. Add spinach and continue to cook until the spinach wilts,1 minute.
• 3. Transfer mixture to a bowl and add the bread cubes and lemon zest. Chop the cooked bacon, and combine with the mushroom mixture. Place the caps stem side-up on a separate baking sheet and evenly fill each cap with the stuffing. Bake until the mushrooms are hot and lightly browned, about 5 minutes. Place a piece of blue cheese on each mushroom and continue to bake until the cheese just begins to melt, about 3 minutes. Serve.

Steps:

• Preheat oven to 400 degrees F.
• Remove stems from mushrooms; chop finely and set aside.
• In a large frying pan over medium heat, melt butter.
• Add chopped mushroom stems, onions, and garlic.
• Saute approximately 5 to 6 minutes or until onions are translucent.
• Reduce heat to low; add parsley, cream cheese, blue cheese, lemon juice, and cream sherry or port.
• Stir until cheeses are melted and well blended.
• Remove from heat.
• Season to taste with salt and pepper.
• Spoon cheese mixture into the mushroom caps, filling generously.
• Place stuffed mushroom caps on a baking sheet with sides.
• Bake approximately 8 to 10 minutes until mushrooms are cooked and cheese is melted.
• Remove from heat and place mushrooms on a large serving plate or platter. Serve immediately.

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).

Steps:

• Remove mushroom stems and finely chop; set caps aside. In a large skillet, saute chopped mushrooms and onions in butter for 5-7 minutes or until tender. Remove from the heat. Stir in the crab, bread crumbs, blue cheese, parsley and salt. Spoon into mushroom caps. , Place on an ungreased baking sheet. Bake at 450° for 8-10 minutes or until heated through.

Steps:

• 1. Clean mushrooms with damp paper towel. Remove mushroom stems; finely chop stems and set aside. 2. Sauté mushroom caps in butter in skillet until almost tender; drain on paper towels. 3. Sauté mushroom stems and red pepper in skillet. Add cream; bring to a boil. Reduce heat and add cheese; cook until melted. 4. Stir in rice, basil, and pepper; cook until thoroughly heated. Spoon rice mixture into mushroom caps. 5. Place mushroom caps in greased shallow baking pan. Cover and bake at 350 degrees 10 minutes or until tender. Drain on paper towels. Garnish stuffed mushrooms with basil.

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.

Steps:

• Clean mushrooms and remove the stems from the caps, set stems aside and place mushroom caps top side down.
• Chop Bacon into 1/4 inch by 1/4 inch squares and place in saute pan. Cook until crispy. Remove bacon and set aside.
• Chop the stems finely,and add to the bacon fat along with the onion and garlic. Saute until the mushrooms release their liquid and the bottom of the pan is dry.
• Add breadcrumbs and stir to combine. Remove from heat and let cool.
• In a seperate bowl cream cheeses and green onions.
• Add the mushroom mixture and mix well.
• To stuff mushrooms I place the mix into a large plastic zip top bag, and cut off the corner. Sqeeze enough mix into the caps to fill the hole and make a rounded top.
• Bake in a 350 degree oven for 15 minutes.

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.

Steps:

• Wash and dry the mushrooms, and remove the stems.
• In a small blender or food processor place the drained olives, the bleu cheese crumbles, shredded parmesan cheese, and tobasco sauce and pulse gently until the olives are finely minced, and the other ingredients have been well mixed with them.
• Remove the mixture from the blender or food processor and place in a bowl.
• Take the mixture and place a generous spoonful in each mushroom cap, on the stem side.
• Lay the now filled mushrooms on a cookie sheet and then place the cookie sheet into a 325 degree oven for 10 to 15 minutes.
• When removing from the oven, allow to cool for about 3 to 5 minutes before serving.

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
• Broil the mushrooms on the baking sheet stem-side-down for 5 minutes to soften. Remove from the oven, and turn the mushroom caps over. Place a dab of the steak sauce into each cap, then place a piece of brie on top. Return to the oven, and broil until the cheese is bubbly and golden brown, about 5 minutes more.