La Grange IGA Recipes
https://www.lagrangeigaoh.com/Recipes/Detail/4320/
Blue Cheese Stuffed Mushrooms
Yield: 14 stuffed mushrooms
Ingredients
| 14 |
|
medium crimini or button mushrooms or a mixture of both (2- inch diameter)
|
|
|
| 2 |
Tablespoons |
butter or margarine
|
|
|
| 4 |
|
green onions, chopped
|
|
|
| 1 |
clove |
garlic, minced
|
|
|
| 1/2 |
cup |
(2 ounces) blue cheese, crumbled
|
|
|
| 1/3 |
cup |
pine nuts, toasted*
|
|
|
Directions:
Preheat oven to 400 degrees F
Wash mushrooms and remove stems; chop stems to make about 1 cup. Set caps aside.
Cook mushroom stems, green onion and garlic in butter in a large skillet over medium heat for 5 minutes or until mushrooms are tender. Remove from heat.
Stir in cheese and pine nuts.
Spoon about 1 tbsp cheese mixture into each mushroom cap. Place mushroom caps, filled side up on a 15 x 10 x 1- inch baking pan. Bake for 12 to 15 minutes or until mushrooms are tender.
*To toast pine nuts:
Preheat oven to 350 degrees F Spread pine nuts on a shallow baking tray and bake, shaking frequently, until fragrant and light golden, about 8 minutes.
Please note that some ingredients and brands may not be available in every store.
La Grange IGA Recipes
https://www.lagrangeigaoh.com/Recipes/Detail/4320/