Best 6 Blue Cheesepesto Mushroom Appetizer Recipes

17 EASY MUSHROOM APPETIZERS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a mushroom appetizer in 30 minutes or less!

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 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.

TRIPLE CHEESE AND PESTO STUFFED MUSHROOMS

Steps:

• 1. Preheat oven to 375•. Wash mushrooms, remove stems, hollow out and brush inside and out with olive oil. In a medium-size mixing bowl, combine cheeses and pesto,*reserving 1/4 cup parmesan cheese for later. Stuff the cheese-pesto mixture into the mushroom caps. Arrange the caps on a cookie sheet. Sprinkle the mushrooms with the reserved parmesan cheese. Bake for 25 to 30 minutes, or until the cheese is bubbling and brownish. *If you can't find the larger button mushrooms for stuffing, you can use regular ones and just make more.

BLUE CHEESE,PESTO & MUSHROOM APPETIZER RECIPE - (4.3/5)

Steps:

• 1. Preheat a large size sauté pan (large enough to hold a naan) over med high heat with 1/2 tbsp of olive oil. 2. Place naan in sauté pan and cook until crispy, turning once, approximately 2-3 minutes per side. 3. Remove crispy naan from the pan and immediately top with (1/2 the amount of ingredients there are enough for 2 Naan) basil walnut pesto, crumbled blue cheese, sliced mushrooms and the crumbled cooked bacon. 4. Cut into pieces and serve. Basil Pesto In a food processor finely chop together basil, parmesan cheese and garlic. Add the olive oil in a thin steady stream while the motor is running. Season with salt and pepper to taste. Extra pesto can be stored in the fridge for 2-3 days or frozen for 2-3 weeks.

CROSTINI WITH MUSHROOMS, PROSCIUTTO, AND BLUE CHEESE

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add all mushrooms and garlic and sauté until mushrooms are cooked through and brown, about 10 minutes. Add cream and boil until liquid is completely absorbed, about 2 minutes. Remove from heat. Add blue cheese and stir until cheese melts. Mix in prosciutto. Season to taste with salt and pepper. Transfer mushroom topping to bowl. (Mushroom topping can be made 1 day ahead. Cover and refrigerate.)
• Preheat oven to 375°F. Arrange bread slices on baking sheet. Bake until just golden, about 5 minutes. Mound 1 generous tablespoon mushroom topping on each slice. Return to oven; bake until topping is heated through, about 6 minutes. Sprinkle with chopped parsley.