Blue Cheese Stuffed Mushrooms |
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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 10 |
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For blue cheese lovers like myself, this appetizer was an instant hit. It came from a church cookbook, and I modified it over the years to suit my tastes (like adding garlic, of course!). They’re easy to make, and a big hit for anyone who loves the flavor of rich, creamy blue cheese. Ingredients:
1 pound whole mushrooms, large enough to hold stuffing |
2 cloves of garlic, finely diced (i sometimes use even more, depending on how much garlic flavor you’re going for) |
1 leek, finally diced |
1/4 cup butter |
1/2 cup finely grated fresh bread crumbs (i use finely crushed garlic croutons) |
1/2 cup crumbled blue cheese |
1 tablespoon finely chopped fresh parsley |
1 teaspoon fresh lemon juice (optional) |
Directions:
1. Remove stems from mushrooms and chop the stems finely.
2. Saute chopped stems, garlic, and leeks in the butter for a few minutes.
3. Remove pan from burner and add bread crumbs, cheese, parsley, and lemon juice; mix together well.
4. Fill each mushroom cap with the cheese mixture and place them on a lightly sprayed shallow baking pan.
5. Bake at 400 degrees for about 10 to 12 minutes, just until slightly browned on top.
6. Serve immediately.
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