Black Olive And Bleu Cheese Stuffed Mushrooms Recipes

STUFFED BLACK MUSHROOMS

Steps:

• Remove the stalks from the mushrooms and chop.
• Sautee the onion, garlic and chopped mushroom stalks in olive oil until the onion is soft, then remove from the heat.
• Mix the breadcrumbs, parsley, herbs and cheese together.
• Add the wine and melted butter to the saucepan, then add the dry ingredients.
• Season to taste with salt and pepper.
• Lay the mushrooms on a greased baking sheet and mould a large spoonful of the mixture into each one.
• Bake at 180C/350F for 20 mins, until the stuffing starts to turn golden.
• Serve on a crouton of fried bread (ideal for not wasting the delicious juices), or on a bed of mixed leaves (rocket works well), or both.

BLACK OLIVE AND BLEU CHEESE STUFFED MUSHROOMS

Steps:

• Wash and dry the mushrooms, and remove the stems.
• In a small blender or food processor place the drained olives, the bleu cheese crumbles, shredded parmesan cheese, and tobasco sauce and pulse gently until the olives are finely minced, and the other ingredients have been well mixed with them.
• Remove the mixture from the blender or food processor and place in a bowl.
• Take the mixture and place a generous spoonful in each mushroom cap, on the stem side.
• Lay the now filled mushrooms on a cookie sheet and then place the cookie sheet into a 325 degree oven for 10 to 15 minutes.
• When removing from the oven, allow to cool for about 3 to 5 minutes before serving.

BACON-BLUE CHEESE STUFFED MUSHROOMS

Steps:

• 1. Preheat the oven to 425 degrees F. Remove the stems from the mushrooms and set aside. Place the caps, stem-side down on a baking sheet and brush the outsides with the oil. Bake until soft, but still holding their shape, 15 minutes.
• 2. Meanwhile, crisp the bacon in a medium skillet over medium heat. Transfer bacon to a paper towel-lined plate and reserve the skillet and drippings. Finely chop reserved mushroom stems and add to the bacon drippings along with the shallot and thyme. Season with salt and pepper and cook, stirring, until mushrooms are dry, about 5 minutes. Add spinach and continue to cook until the spinach wilts,1 minute.
• 3. Transfer mixture to a bowl and add the bread cubes and lemon zest. Chop the cooked bacon, and combine with the mushroom mixture. Place the caps stem side-up on a separate baking sheet and evenly fill each cap with the stuffing. Bake until the mushrooms are hot and lightly browned, about 5 minutes. Place a piece of blue cheese on each mushroom and continue to bake until the cheese just begins to melt, about 3 minutes. Serve.

STUFFED MUSHROOM CAPS WITH BLUE CHEESE SOUFFLE

Steps:

• Preheat oven to 375 degrees F.
• Combine blue cheese with chopped chives and stir in bread crumbs. Fill mushrooms with cheese mixture and place on a baking sheet. Bake for 5 minutes and serve on a platter or large plate.

BLEU CHEESE STUFFED MUSHROOMS RECIPE

Steps:

• 1. Clean mushrooms with damp paper towel. Remove mushroom stems; finely chop stems and set aside. 2. Sauté mushroom caps in butter in skillet until almost tender; drain on paper towels. 3. Sauté mushroom stems and red pepper in skillet. Add cream; bring to a boil. Reduce heat and add cheese; cook until melted. 4. Stir in rice, basil, and pepper; cook until thoroughly heated. Spoon rice mixture into mushroom caps. 5. Place mushroom caps in greased shallow baking pan. Cover and bake at 350 degrees 10 minutes or until tender. Drain on paper towels. Garnish stuffed mushrooms with basil.

BLUE CHEESE-MUSHROOM STUFFED TENDERLOIN

Steps:

• Preheat oven to 425°. In a small skillet, heat butter over medium-high heat. Add mushrooms and Worcestershire sauce; cook and stir until mushrooms are tender, 6-8 minutes. In a small bowl, mix mustard, pepper, oil and salt., Cut lengthwise through the center of roast to within 1/2 in. of bottom. Open roast and cut lengthwise through the center of each half to within 1/2 in. of bottom. Open roast flat; cover with plastic wrap. Pound with a meat mallet to 3/4-in. thickness. , Remove plastic. Spread mushrooms down center of roast to within 1/2 in. of ends; top with 1/2 cup cheese and onions. Starting at a long side, roll up jelly-roll style; tie at 1-1/2-in. intervals with kitchen string. Secure ends with toothpicks., Place on a rack in a shallow roasting pan; spread with mustard mixture. Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 40-50 minutes., Remove roast from oven; tent with foil. Let stand 15 minutes before slicing. Remove string and toothpicks. Top servings with remaining cheese. If desired, warm additional onions in microwave and sprinkle over tops.

BLUE CHEESE AND BACON STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms and set caps aside; discard stems or save for another use. In a small bowl, combine the cream cheese, blue cheese, onions, garlic and 1/4 cup bacon bits. Stuff into mushroom caps, a scant tablespoonful in each., Place in a greased 15x10x1-in. baking pan. Sprinkle with remaining bacon bits. Bake, uncovered, at 375° for 18-22 minutes or until mushrooms are tender.

BLUE-CHEESE-STUFFED OLIVES

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, beat cheese until fluffy, adding a little heavy cream if cheese is stiff. Transfer blue cheese to a pastry bag fitted with a plain round tip. Pipe 1/2 teaspoon blue cheese into each olive. May be stored in an airtight container, refrigerated, up to 1 day.

BLUE BACON STUFFED MUSHROOMS

Steps:

• Cook bacon strips in a large skillet over medium heat until crispy; drain on paper towels. While the bacon is cooking, remove stems from mushrooms. Set caps aside, and chop stems.
• Add butter to skillet with bacon grease. When melted, stir in mushroom stems, onion, and garlic. Cook, stirring frequently until the onions caramelize, 15 to 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Spray a small baking dish with cooking spray.
• Once the onion mixture has reached a deep, rich brown color, place into a blender along with bacon, cream cheese, blue cheese, and bread crumbs. Blend on low until ingredients are roughly chopped and evenly combined. Stuff cheese mixture into mushroom caps and place into prepared baking dish.
• Bake in preheated oven until bubbly and lightly browned, 10 to 15 minutes.

BLEU CHEESE AND TUSCAN HERB STUFFED MUSHROOMS RECIPE - (4.5/5)

Steps:

• Preheat oven 350 degrees Clean and remove stems from mushrooms. Place on a pan and bake 5 minutes. Meanwhile, prepare the filling. Mix the cheese and olive oil. Chop fresh parsley, oregano and basil. Mix herbs with the cheese and season with salt and pepper. Remove the mushrooms from the oven and drain excess liquid from the mushrooms and pan. Stuff each mushroom with about 1 to 1 1/2 teaspoons of the filling. Return to the oven and bake 10 minutes. Serve immediately.

GRILLED MUSHROOMS STUFFED WITH BASIL AND BLUE CHEESE BUTTER

Steps:

• Coat tops of mushrooms with olive oil. Place mushrooms top-down in a grill-safe dish.
• Mix blue cheese, butter, garlic, basil, salt, and pepper thoroughly in a bowl. Scoop evenly into the mushroom caps.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cook mushrooms until tender and heated through, about 5 minutes.

BLUE CHEESE STUFFED MUSHROOMS

Steps:

• Preheat broiler. Remove stems from mushrooms; chop stems. Cook and stir stems and onions in butter in small skillet on medium heat until tender.
• Add blue cheese and cream cheese; mix well. Spoon evenly into mushroom caps; place on rack of broiler pan.
• Broil 2 to 3 min. or until golden brown. Serve warm.