Recipe

Blue Cheese & Hazelnut-stuffed Mushrooms Recipe

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Ingredients

Directions

Step #1 REmove the stems of the mushrooms; set the caps aside.
Step #2 Finely chop the mushroom caps.
Step #3 In a large nonstick skillet, melt the butter over medium-high heat.
Step #4 Add the sliced mushroom stems & onions, & saute for 3 to 4 mins, or until the mushrooms are soft.
Step #5 Add the garlic & saute 30 seconds.
Step #6 Add the thyme, sherry, & salt, & cook this until the mixture is dry.
Step #7 Add the cream, Tabasco, & Worcestershire.
Step #8 Cook, stirring often, until the cream is reduced & thickened & the liquid is almost cooked out.
Step #9 The mixture should be paste like.
Step #10 Remove from the heat & transfer the mixture to a bowl.
Step #11 Let it cool to about room temp.
Step #12 when cool, stir in the the toasted sliced hazelnuts, blue cheese, Parmesan & bread crumbs.
Step #13 Stuff the mushroom caps, dividing the filling evenly among them.
Step #14 (about 2 tsp per mushroom).
Step #15 Press the filling in well & mound it up.
Step #16 Lightly spray a rimmed baking sheet with nonstick vegetable spray or oil it with olive oil.
Step #17 Place the mushrooms, not touching, on the baking sheet.
Step #18 (If desired, cover tightly & put in the fridge for up to 1 day.
Step #19 Let come to room temp before baking).
Step #20 Preheat the oven to 400*F.
Step #21 Bake the mushroom caps for about 10 mins, or until they are just getting tender & lightly browned & the filling is gooey.
Step #22 Serve as soon as possible.
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