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Baked Stuffed Mushrooms with Blue Cheese
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Momma Thyme

Serves/Makes:6 servings

  • 2 lbs (.9 kg). large fresh mushrooms, cleaned
  • 1/2 cup (125 ml) crumbled Bleu cheese
  • 1 cup (225 ml) dry bread crumbs
  • 1/8 tsp (1 ml) chives, finely minced
  • 2 tbsp (30 ml) unsalted butter
  • 1/4 cup (60 ml) sherry, not the cooking kind, but the drinking kind
  • 1/2 cup (125 ml) heavy cream
  • Remove stems from mushrooms and place a piece of cheese in each cavity, and set aside.
  • Saute crumbs and chives in butter until well coated and add remaining cheese.
  • Place a layer of crumbs in a buttered casserole, reserving about 1/4 of the total amount, and add mushrooms, cavity side up.
  • Sprinkle with sherry and remaining crumbs, then cover with cream.
  • Bake covered for 25 minutes at 375 degrees (200 C.).
  • Serve hot.
Delicious as appetizers or to accompany large luncheon or dinner salads.

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