Blue Cheese Stuffed Mushrooms Easy Recipe
Blue Cheese Stuffed Mushrooms are a 5-ingredients or fewer recipe. These stuffed mushrooms are a yummy appetizer at any party.
0:00 Welcome!
0:38 Gather
2:02 Get Ready
3:03 Combine
4:45 Heat
5:22 Finish & Serve
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Blue Cheese Stuffed Mushrooms
There is no need to wait for a special occasion to enjoy these flavor-packed appetizers!
Ingredients
1 lb. white mushrooms
1 c. chopped walnuts
5 oz. blue cheese
1 c. arugula, chopped
1/2 c. panko bread crumbs
2 Tbsp. olive oil, divided
salt and pepper
Directions
Wipe mushrooms with paper towel to remove dirt. Remove stems and set them aside for the filling.
In a bowl, mix walnuts, panko, blue cheese, arugula, & 1 tablespoon olive oil.
Chop and sauté mushroom stems in the other tablespoon of olive oil.
Stuff mushrooms and place on baking sheet.
Season with salt and pepper and bake at 375 degrees for 15 minutes.
Stuffed Mushroom with Cashel Blue® Cheese and Caramelized Red Onion
Recipe by Mickey Ffrench Davis. Prepared on the Grubb Family Farm, Beechmount, Co. Tipperary.
Prep Time 20mins | Cook Time 20mins | Serves 2 as a starter
Ingredients:
2 large flat mushrooms
50g breadcrumbs
2 cloves garlic, chopped
1 egg, beaten
20g pine nuts
handfull flat-leaf parsley
olive oil
salt and pepper
50g Cashel Blue® cheese
50g caramelised red onion
Method:
To make stuffing: Mix breadcrumbs, garlic, pine nuts, parsley in a bowl. Add a few dashes of olive oil and mix with beaten egg. Season lightly.
Peel the mushrooms and turn upside down so they can be filled. First add a base layer of caramelized onion. On top of this add chunks of Cashel Blue® cheese, and finally cover everything with the stuffing mix. Pat down well.
Place on an oven dish and bake for 20 minutes at 20˚C. Serve hot, with a fresh salad.
BLUE CHEESE MUSHROOMS RECIPE: QUICK & EASY BREAKFAST OR BRUNCH IDEA (WILD MUSHROOMS)
I got some mixed mushrooms from @morrisons ‘cause I wanted some different textures throughout. And Gorgonzola is perfect for this dish, and I had some leftover from my sandwich of the week recipe - win win!
Let me know if you enjoy it & comment if you make it ❤️❤️
Ingredients (serves 2)
- 1 x shallot
- 1 x clove of garlic
- butter / oil
- 300g mushrooms
- 50g Gorgonzola
- 80ml cream
- chives (optional)
Method
2. Prepare garlic and shallot: peel and finely chop (or microplane garlic)
3. Melt butter in a pan, add shallot and cook until softened
4. Add garlic and fry for 2 mins
5. Add roughly chopped mushrooms to pan and cook until softened (approx 10mins on medium heat)
6. Add gorgonzola cheese, allow to melt
7. Stir through cream and simmer for 2 mins with some seasoning (salt and pepper) & chopped chives (optional)
9. Toast chosen bread - I'm using ciabatta - then add mushroom mixture onto toast and garnish with some fresh chives to serve
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Keto Spinach & Blue Cheese Stuffed Mushrooms Recipe
These stuffed portobella mushrooms are loaded with spinach and tangy melted blue cheese. The soft textures are complemented by a topping of crushed walnuts for a little extra bite.
One mushroom makes a great lunch served alongside a green salad or some buttered asparagus. Alternatively enjoy on its own for breakfast or a brunchtime snack!
Recipe source:
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Keto Spinach & Blue Cheese Stuffed Mushrooms Recipe
Ingredients
Portabella Mushrooms
Baby Spinach
Blue Cheese
Walnuts
Olive Oil
Salt
Black Pepper
Instructions
1. Preheat the oven to 400 degrees Fahrenheit.
2. Remove the stalks from the mushrooms and wipe clean. Brush the mushrooms all over with olive oil and arrange side by side in an oven proof dish. Transfer to the oven to bake for 5 minutes.
3. Transfer the spinach to a colander and run under boiling water until just wilted.
4. Remove the part cooked mushrooms from the oven. Squeeze any excess water from the spinach and layer over the tops of the mushrooms. Season each generously with salt and pepper.
5. Crumble ¼ cup of blue cheese over the top of each mushroom.
6. Transfer the mushrooms back to the oven for a further 4-5 minutes or until the cheese has melted and the mushrooms are tender.
7. Scatter over the chopped walnuts to serve.
Blue Cheese Stuffed mushrooms