Blue Cheese Stuffed Mushrooms
From krumkake 16 years ago
- 12 minutes to make
- Serves 10
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 shopping list
- 2 cloves of garlic, finely diced (I sometimes use even more, depending on how much garlic flavor you’re going for) shopping list
- 1 leek, finally diced shopping list
- ¼ cup butter shopping list
- ½ cup finely grated fresh bread crumbs (I use finely crushed garlic croutons) shopping list
- ½ cup crumbled blue cheese shopping list
- 1 tablespoon finely chopped fresh parsley shopping list
- 1 teaspoon fresh lemon juice (optional) shopping list
How to make it
- Remove stems from mushrooms and chop the stems finely.
- Saute chopped stems, garlic, and leeks in the butter for a few minutes.
- Remove pan from burner and add bread crumbs, cheese, parsley, and lemon juice; mix together well.
- Fill each mushroom cap with the cheese mixture and place them on a lightly sprayed shallow baking pan.
- Bake at 400 degrees for about 10 to 12 minutes, just until slightly browned on top.
- Serve immediately.
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