Wild and Mild Stuffed Mushrooms Recipe

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Ingredients

Count

Nutrition

1414

Calories

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Ingredients:

Serving

4 dozen mushrooms (about 2-in.-wide caps; 3 lb. total)
5 tbsp butter
1/2 cup chopped shallots
1 fresh habanero chili (1/4 to 1/3 oz.)
4 oz crumbled blue cheese (2/3 cup)
3 oz hard sourdough pretzels (about 4 large)
1 package (8 oz.) cream cheese, at room temperature
salt and pepper

Directions:

Rinse and drain mushrooms and trim off tough stem ends. Gently snap off stems; finely chop stems.
In a 10- to 12-inch frying pan over high heat, frequently stir half the mushroom caps in 1 tablespoon butter until browned on both sides, about 7 minutes. Pour into a bowl and repeat to brown remaining mushrooms in 1 more tablespoon butter; pour into same bowl.
To unwashed pan, add another tablespoon butter, chopped mushroom stems, and shallots; stir often over high heat until lightly browned, about 6 minutes. Divide mixture equally between two small bowls.
Rinse chili. Wearing rubber gloves, cut chili in half lengthwise and remove stem; scrape out and discard seeds and veins (see notes). Finely chop chili. Add chili to unwashed pan and stir often over high heat until limp, 1 to 2 minutes. Scrape into one portion of shallot mixture. Add blue cheese to other portion.
Meanwhile, place pretzels in a heavy zip-lock plastic bag and, with a rolling pin, coarsely crush; you should have about 1 cup.
Add 1/3 cup pretzel crumbs and half the cream cheese to each portion of the shallot mixture. Beat with a wooden spoon or an electric mixer on medium speed until blended. Add salt and pepper to taste.
With your hands or a spoon, mound 1 to 1 1/2 teaspoons chili-cream cheese mixture in the cavity of each of half the mushroom caps; mound blue cheese-cream cheese mixture in remaining caps. Arrange each flavor of mushrooms in a 9- by 13-inch baking dish or pan. In a small microwave-safe bowl, melt remaining 2 tablespoons butter in a microwave oven; mix with remaining 1/3 cup pretzel crumbs. Sprinkle over mushrooms, gently pressing into filling.
Bake in a 350° regular or convection oven until mushrooms are well browned, 15 to 20 minutes. With a wide spatula, transfer to a platter. Serve warm.
Nutritional analysis per mushroom.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1413.56 Kcal (5918 kJ)
Calories from fat	936.73 Kcal
		% Daily Value*
Total Fat	104.08g	160%
Cholesterol	270.4mg	90%
Sodium	3159.68mg	132%
Potassium	613.44mg	13%
Total Carbs	82.76g	28%
Sugars	12.05g	48%
Dietary Fiber	6.1g	24%
Protein	38.62g	77%
Vitamin C	6.4mg	11%
Vitamin A	0.7mg	25%
Iron	1.8mg	10%
Calcium	675.4mg	68%

Amount Per 100 g
Calories	365.18 Kcal (1529 kJ)
Calories from fat	241.99 Kcal
		% Daily Value*
Total Fat	26.89g	160%
Cholesterol	69.85mg	90%
Sodium	816.27mg	132%
Potassium	158.48mg	13%
Total Carbs	21.38g	28%
Sugars	3.11g	48%
Dietary Fiber	1.58g	24%
Protein	9.98g	77%
Vitamin C	1.7mg	11%
Vitamin A	0.2mg	25%
Iron	0.5mg	10%
Calcium	174.5mg	68%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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