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
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Bernard Abel
[email protected]I'm not a big fan of mushrooms, but I loved these. The blue cheese and hazelnuts really make them special.
oyewale boluwatife
[email protected]These mushrooms are a great way to add some variety to your appetizer spread.
Mohammed Sheriff
[email protected]I've tried this recipe several times and I've never been disappointed. The mushrooms are always cooked perfectly and the stuffing is always flavorful.
MD romjan Khan
[email protected]This is a great recipe for a special occasion. The mushrooms are elegant and delicious.
nicole cannon
[email protected]I made these mushrooms for a potluck and they were a huge success. Everyone loved them!
Asrhah Khaskheli Asrhah Khaskheli
[email protected]These mushrooms are so easy to make, and they're always a hit with my family and friends.
Rachel Blanton
[email protected]I'm always looking for new and exciting recipes for stuffed mushrooms, and this one definitely fits the bill. The blue cheese and hazelnuts are a great combination.
Sheriffo BARROW
[email protected]This recipe is a great way to get kids to eat their vegetables. My kids love these mushrooms!
Selena Sarayi Chan Camas
[email protected]I've made these mushrooms several times and they always turn out great. They're a great way to use up leftover mushrooms.
shadie wa iryn
[email protected]These mushrooms are the perfect party food. They're easy to make ahead of time, and they're always a hit with guests.
Rose Rose
[email protected]I'm not a big fan of blue cheese, but I loved these mushrooms! The hazelnuts really balance out the flavor of the cheese.
Funny Chiumia
[email protected]I love the simplicity of this recipe. It's just a few ingredients, but they come together to create a really delicious dish.
Ezra Strauss
[email protected]This is one of my go-to recipes for a quick and easy appetizer. The mushrooms are always a hit, and they're so easy to make.
Md Ozzal
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The mushrooms are always juicy and flavorful, and the stuffing is creamy and cheesy.
Adam Patton
[email protected]These stuffed mushrooms were a hit at my last dinner party! The combination of blue cheese and hazelnuts was unique and delicious.