A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Blue Cheese Stuffed Mushrooms
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- #11043
Stuffed mushrooms are your ticket to gourmet appetizers on easy mode. A mixture of tangy blue cheese and rich cream cheese is the key to these addicting, bite-sized pieces of perfection.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
4 reviews
ingredients
2 pounds fresh mushrooms, medium-sized
6 tablespoons butter
8 ounces cream cheese, softened
1/2 cup blue cheese, crumbled
2 tablespoons finely chopped onions
directions
Preheat the oven broiler.
Remove the stems from the mushrooms. Chop about 1/3 cup of the stems and discard the rest.
Heat the butter in a skillet over medium heat. Add the mushroom caps, in batches if needed, and cook for 5 minutes. Remove the mushrooms with a slotted spoon and place on a rimmed baking sheet or baking dish.
Add the onions and reserved stems to the skillet and cook, stirring constantly, until soft. Remove with a slotted spoon and let drain on paper toweling.
In a bowl, combine the cream cheese and blue cheese until well blended. Stir in the mushroom stems and onions. Evenly divide the filling between the mushroom caps.
Place the baking sheet in the oven about 4 inches from the broiler. Broil until golden brown (watch carefully as they can burn quickly).
Remove from the oven and serve hot.
nutrition data
305 calories, 28 grams fat, 8 grams carbohydrates, 8 grams protein per serving. This recipe is low in carbs.
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reviews & comments
February 9, 2010
This is an awesome recipe. I added some bacon bits for a little extra kick.
October 10, 2009
I used diced onion instead of green onions, and added one large clove of garlic, minced. I also added pepper. I put the mushrooms in muffin tins and broiled for about 7 minutes. Tasted great
June 6, 2008
Made these within a half hour and took them to a dinner party. They were a hit!
December 28, 2006
I've been making this for years, it's easy and delicious!