Recipe

Wild And Mild Stuffed Mushrooms Recipe


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Ingredients
  • 1 fresh habanero chili (1/4 to 1/3 oz.)
  • 3 oz hard sourdough pretzels (about 4 large)
  •  Salt & pepper
  • 4 dozen mushrooms (about 2-in.-wide caps; 3 lb. total)
  • 4 oz crumbled blue cheese (2/3 c)
  • 1/2 c sliced shallots
  • 1 package (8 oz.) cream cheese, at about room temp
  • 5 tbsps butter

Directions
  • Step #1 Rinse & drain mushrooms & trim off tough stem ends.
  • Step #2 Gently snap off stems; finely chop stems.
  • Step #3 In a 10- to 12-inch frying pan over high heat, frequently stir half the mushroom caps in 1 tbsp butter until browned on both sides, about 7 mins.
  • Step #4 Pour into a bowl & repeat to brown remaining mushrooms in 1 more tbsp butter; pour this into same bowl.
  • Step #5 To unwashed pan, add another tbsp butter, & shallots; stir often over high heat until lightly browned, sliced mushroom stems, about 6 mins.
  • Step #6 Divide mixture equally between two small bowls.
  • Step #7 Rinse chili.
  • Step #8 Wearing rubber gloves, cut chili in half lengthwise & remove stem; scrape out & discard seeds & veins (see notes).
  • Step #9 Finely chop chili.
  • Step #10 Add chili to unwashed pan & stir often over high heat until limp, 1 to 2 mins.
  • Step #11 Scrape into one portion of shallot mixture.
  • Step #12 Add blue cheese to other portion.
  • Step #13 Meanwhile, with a rolling pin, place pretzels in a heavy zip-lock plastic bag and, coarsely crush; you should have about 1 c.
  • Step #14 Add 1/3 c pretzel crumbs & half the cream cheese to each portion of the shallot mixture.
  • Step #15 Beat with a wooden spoon or an electric mixer on medium speed until mixed.
  • Step #16 Add salt & pepper to taste.
  • Step #17 With your hands or a spoon, mound 1 to 1 1/2 tsps chili-cream cheese mixture in the cavity of each of half the mushroom caps; mound blue cheese-cream cheese mixture in remaining caps.
  • Step #18 Arrange each flavor of mushrooms in a 9- by 13-inch baking dish or pan.
  • Step #19 In a small microwave-safe bowl, melt remaining 2 tbsps butter in a microwave oven; mix with remaining 1/3 c pretzel crumbs.
  • Step #20 Sprinkle top over mushrooms, carefully pressing into filling.
  • Step #21 Bake in a 350° regular or convection oven until mushrooms are well browned, 15 to 20 mins.
  • Step #22 With a wide spatula, transfer to a platter.
  • Step #23 Serve warm.
  • Step #24 Nutritional analysis per mushroom.
  • Enjoy the Wild & Mild Stuffed Mushrooms recipe

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Lunch And Snacks / Sandwiches
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