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Blue Cheese Stuffed Mushrooms
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Stuffed blue cheese mushrooms with bacon

Tyloo Fagan

Serves/Makes:38 mushrooms/appetizer

  • 38 Large gourmet mushrooms, stems removed and reserved
  • 6 scallions chopped
  • 1/2 stick unsalted butter
  • mushroom stems, chopped fine
  • 10 slices bacon
  • 16 oz (448 grm) (or more) blue cheese at room temperature, or blend blue cheese and cream cheese for milder flavor.
  • 1 tsp (5 ml) sweet basil
  • 1 tsp (5 ml) cardemon
  • white wine
  • Clean mushrooms: DO NOT RINSE THEM, BRUSH DIRT OFF WITH ANYTHING DRY (paper towel, brush, etc).
  • Set out a cookie sheet with sides, clean and take out stems (keep stems), and set mushrooms in a row on cookie sheet.
  • Saute stems and scallions until soft. Cool.
  • Cook (on one side only) bacon.
  • Mix blue cheese, basil, cardemon, sour cream in a bowl.
  • Drizzle with wine, blending until mixture has a cookie dough consistency.
  • Stuff the mushrooms with mixture (mound a bit) using two tsp.
  • Cut each bacon slice into fourths and put the side that was NOT cooked up on top of mixture.
  • Broil about 1 minute or two (WATCH IT), until the cheese melts and bacon is crisp.
  • Serve with napkins....its a finger food.
  • Happy eating.
This recipe is an offshoot of one I made up that is titled Four Cheese Stuffed Mushrooms. I had to guess at the amount of blue cheese...let your imagination fly....have fun doing a new recipe!

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