This time of year I am always looking for a new appetizer recipe to bring to holiday parties. Let’s face it though, I am always looking for a new appetizer recipe to try. The time of year really has nothing to do with it. Case in point, I ate a leftover cheese ball for dinner last night. Don’t worry though, I supplemented that cheese ball with fresh bread and mozzarella. Lest you think I only eat bread and cheese for dinner, tonight I will have pizza sauce, pepperoni, and mushrooms along with my bread and cheese. A very well balanced diet indeed.
But back to the topic: new appetizer recipes. Stuffed mushrooms, to be exact. Stuffed mushrooms are one of those love em’ or hate em’ foods in my experience. Not surprisingly, I love them. Luckily for me, so does Cliff. Cliff’s Aunt Laura made these for us when we were in California a couple weeks ago. She had a tray ready for us when we first got to the house and then another tray just before dinner. She is a smart one. We could not get enough of those mushrooms. She gave me a quick run down of the recipe and I made them last weekend. They were a hit at my cookie baking party. Except for the anti mushroom crowd and the anti blue cheese crowd. What is wrong with my friends?? So, pretty much this is the tastiest filling known to man. Kelly and I brain stormed other things we can stuff with this filling. Don’t be surprised if this filling shows up again in a few weeks. And then maybe again. And again. In case I have not made it clear I am 100% on team mushroom. What about you, yay or nay to mushrooms?
Blue Cheese Stuffed Mushrooms
- 1 stick butter
- 1/4 onion finely chopped
- 1 cloves garlic, finely chopped
- 3 8 oz containers of baby bella mushrooms
- 1/4 lb crumbled blue cheese
- 1 cup Italian style bread crumbs
- Preheat the oven to 375 degrees F.
- Wipe off the mushrooms and remove stems.
- Reserve ¼ to ½ of the stems. Chop finely.
- Melt the butter in a medium sauté pan. Once melted add the onion and garlic.
- Sauté for about 3 minutes or until onions are translucent. Add in the chopped mushroom stems. Sauté for another 3 minutes.
- Arrange the mushroom caps in a baking dish.
- Remove the butter from the stove top and transfer to a bowl.
- To the bowl, add the blue cheese and bread crumbs; mix well.
- Spoon the breadcrumb filling into the mushroom caps and bake for 30 minutes.
- Serve hot.