Description:

Stuffed blue cheese mushrooms with bacon

Source:

Tyloo Fagan

Serves/Makes:38 mushrooms/appetizer

Ingredients

• 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

Preparation

• 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.

Comments

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!