Harold's Supermarket Recipes
https://haroldssupermarket.iga.com/Recipes/Detail/4320/
Blue Cheese Stuffed Mushrooms
Yield: 14 stuffed mushrooms
Ingredients
| 14 | medium crimini or button mushrooms or a mixture of both (2- inch diameter) | ||
|
|
|||
| 2 | Tablespoons | butter or margarine | |
|
|
|||
| 4 | green onions, chopped | ||
|
|
|||
| 1 | clove | garlic, minced | |
|
|
|||
| 1/2 | cup | (2 ounces) blue cheese, crumbled | |
|
|
|||
| 1/3 | cup | pine nuts, toasted* | |
|
|
|||
Directions:
Preheat oven to 400 degrees F
Wash mushrooms and remove stems; chop stems to make about 1 cup. Set caps aside.
Cook mushroom stems, green onion and garlic in butter in a large skillet over medium heat for 5 minutes or until mushrooms are tender. Remove from heat.
Stir in cheese and pine nuts.
Spoon about 1 tbsp cheese mixture into each mushroom cap. Place mushroom caps, filled side up on a 15 x 10 x 1- inch baking pan. Bake for 12 to 15 minutes or until mushrooms are tender.
*To toast pine nuts:
Preheat oven to 350 degrees F Spread pine nuts on a shallow baking tray and bake, shaking frequently, until fragrant and light golden, about 8 minutes.
Please note that some ingredients and brands may not be available in every store.
Harold's Supermarket Recipes
https://haroldssupermarket.iga.com/Recipes/Detail/4320/
Be the first to comment on this recipe!
Add a Comment Login