STUFFED MUSHROOMS WITH LEEKS, BLUE CHEESE AND WALNUTS.
A really simple and tasty dish that is so versatile and open to so many interpretations. Great for a starter, side or snack dish, or why not stick it into a bun for a veggie burger! I've used toasted pine nuts, but hazelnuts would be good too. Stilton and Cambezola cheese work really well too and Cheddar is an obvious choice if you don't do blue cheese. I bet fresh mozzarella would be great too. Chopped bacon can also be added to the leek for another variation.
Provided by Noo8820
Categories Lunch/Snacks
Time 30m
Yield 4 mushrooms
Number Of Ingredients 5
Steps:
- Preheat the oven to 200/180/Gas 6.
- Melt the butter in a pan and cook the leek until softened and light brown.
- Add the nuts and stir for 1 minute, until they are coated in the butter and juices.
- Put the mushrooms onto a baking sheet and top with leek mixture and then the cheese. Bake for 15-20 minutes.
Nutrition Facts : Calories 91.5, Fat 6.7, SaturatedFat 1.9, Cholesterol 6.4, Sodium 102.1, Carbohydrate 5.4, Fiber 1, Sugar 1.3, Protein 3.8
BLUE CHEESE STUFFED MUSHROOMS
I usually use reduced fat cream cheese, and reduced fat blue cheese to keep the calories and fat down. Also for a quick fix you can use chive and onion variety cream cheese. ( They also make light.)
Provided by Deadheadie
Categories Cheese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
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).
Nutrition Facts : Calories 147.3, Fat 10.7, SaturatedFat 5, Cholesterol 23.5, Sodium 227.3, Carbohydrate 6.3, Fiber 1.4, Sugar 2.2, Protein 8.3
BEST EVER STUFFED MUSHROOMS
At party time, I bring out a platter of my easy stuffed mushrooms. I like to make mine with reduced-fat sausage, but you can use regular for an indulgent treat. -Debby Beard, Eagle, Colorado
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain. Add cream cheese and Parmesan cheese; cook and stir until melted. Stir in bread crumbs, basil and parsley., Meanwhile, place mushroom caps in a greased 15x10x1-in. baking pan, removed-stem side up. Brush with butter. Spoon sausage mixture into mushroom caps. Bake, uncovered, 12-15 minutes or until mushrooms are tender.
Nutrition Facts : Calories 79 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 167mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
BLUE CHEESE & HAZELNUT-STUFFED MUSHROOMS
Stuffed mushrooms are a party food classic. Here they're reborn with sassy blue cheese and toasty hazelnuts. Sprinkle the greased baking pan lightly with salt and pepper before placing themushroom caps on the pan to season the bottoms of the mushrooms.
Provided by MarieRynr
Categories < 30 Mins
Time 25m
Yield 30 mushrooms
Number Of Ingredients 14
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.
Nutrition Facts : Calories 35, Fat 2.8, SaturatedFat 1.4, Cholesterol 6.7, Sodium 52.2, Carbohydrate 1.4, Fiber 0.3, Sugar 0.5, Protein 1.2
BLUE CHEESE STUFFED MUSHROOMS W/ APPLE, WALNUTS & SAGE
Make and share this Blue Cheese Stuffed Mushrooms W/ Apple, Walnuts & Sage recipe from Food.com.
Provided by Suzy_Q
Categories < 30 Mins
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325.
- Carefully cut out the stems and center of each mushroom and chop the insides finely. Heat the butter to a skillet over medium heat to melt. Add the onions, garlic, apple, sage, sherry and chopped mushroom stems and cook until the mixture is translucent. Separately combine blue cheese, walnuts & applesauce in a bowl. Add the cooked ingredients to the cheese mixture w/ salt and pepper and mix well.
- Place mushroom caps on lightly greased cookie sheet(s) and fill each cap with he mixture, mounding if necessary.
- Bake for about 20 minutes or until the mushrooms darken and soften slightly.
Nutrition Facts : Calories 145.4, Fat 8.7, SaturatedFat 3.7, Cholesterol 13.5, Sodium 176.8, Carbohydrate 6.7, Fiber 1.5, Sugar 2.5, Protein 5.7
THE BEST STUFFED MUSHROOMS
These mushrooms were created to impress my boyfriend when we first started dating. These are now his absolute favorite.
Provided by Leslie Ann
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble the drained bacon into a bowl. Stir in the cream cheese, 2 tablespoons Parmesan cheese, Worcestershire sauce, and pepper until evenly mixed. Spoon the filling into the mushroom caps and place into an 8x8-inch baking dish. Sprinkle with the remaining 2 tablespoons of Parmesan cheese.
- Bake in the preheated oven until the mushrooms are tender and the filling is golden brown, 25 to 30 minutes.
Nutrition Facts : Calories 161.5 calories, Carbohydrate 3.5 g, Cholesterol 33 mg, Fat 14 g, Fiber 0.8 g, Protein 6.7 g, SaturatedFat 6.8 g, Sodium 231.7 mg, Sugar 1.4 g
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