Grilled Blue Cheese Stuffed Onions Recipes

GRILLED BLUE CHEESE & BACON STUFFED ONIONS

Steps:

• Trim the ends off of the onions, and peel. Using a melon baller or small spoon, scoop out the inside of the onion to create a cavity. (Be careful not to dig all the way through the bottom).
• In a small bowl mix together butter, cheese, bacon, and thyme. Season lightly with salt and pepper. (Blue cheese is a bit salty so go easy).
• Using a spatula or small spoon, stuff the mixture into the onions, completely filling the center.
• Place each onion on a square of aluminum foil. Draw foil up to create a sealed pouch. (Keep the foil from touching the sides of the onion, and make sure the top is sealed to hold in steam).
• Heat your grill on high. Reduce heat to medium low and place the foil pouches directly over the heat. Close the lid of the grill and cook for 30 - 40 minutes. (Cooking time will vary upon size of onions). Resist the temptation to open the grill and the pouches.
• Remove from grill and allow to stand for a full 5 minutes before opening the pouches. (Caution, the steam from the pouches will be hot).
• Using tongs or a spoon carefully transfer the onion onto a plate or bowl. Use a spoon to drizzle any remaining butter from the bottom of the pouch over the onion.

GRILLED BLUE CHEESE STUFFED ONIONS

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Cut off enough from the bottom of the onion for it to sit flat. Scoop out 1/3 of the flesh starting from the top of the onion. Fill the core with blue cheese.
• Wrap the onion in aluminum foil and grill, blue cheese-side-up, until tender, about 40 minutes.

GRILLED BLUE CHEESE & BACON STUFFED ONIONS RECIPE - (4/5)

Steps:

• Hollow out onions using a melon baller. Mix all other ingredients and fill onions with mixture. Heat grill to medium heat. Place in foil pouch over direct heat on grill for 30 - 40 minutes.

GRILLED BLUE CHEESE SANDWICHES

Steps:

• In a large skillet, saute mushrooms and onion in 3 tablespoons mayonnaise for 5 minutes or until mushrooms are tender; cool. In a large bowl, combine the cheeses, mustard, Worcestershire sauce, salt, cayenne, mushroom mixture and remaining mayonnaise. Spread 1/3 cup on six slices of bread , In a large skillet or griddle, melt 2-3 tablespoons butter. Toast sandwiches until bread is lightly browned on both sides and cheese is melted, adding butter if necessary.

GRILLED TOMATO, ONION AND BLUE CHEESE STUFFED PORTABELLOS

Steps:

• Mushrooms -- Remove the stem and lightly brush out the inside of the mushroom caps and clean off the mushrooms with a damp towel.
• Filling -- Chop the onions, tomato and toss with the olive oil, salt, pepper and parsley and fill the mushroom caps.
• Topping -- Mix the blue cheese and the bread crumbs and top the tomato onion mixture.
• Grill -- on indirect heat for about 20 minutes until the mushroom is soft and the cheese is melted. Or you can bake for 20 minutes again on 400 degrees, middle rack. I have also done this on a grill pan, but you do need to cover with a lid from a pot or pan just so the cheese will melt. It also takes around 20 minutes on medium heat. Just enjoy!
• Great served with steak, pork chops, chicken breasts, anything. Serve with a side salad for a great vegetarian dinner. You can slice them for smaller portions or serve a whole mushroom per person.

GRILLED BLUE CHEESE BURGERS

Steps:

• In mixing bowl combine ground beef, garlic powder, salt, green onions, Worcestershire sauce, cayenne, black pepper, dry mustard and blue cheese. Gently mix but thoroughly combine all ingredients.
• Divide meat into 4 equal portions. Form each portion into a patty.
• Preheat grill to medium-high. Brush grill grate with oil. Place patties on grill grate.
• Cook burgers to desired degree of doneness, about 5 to 7 minutes per side or until internal temperature reaches 160°F.
• Remove from grill and place on toasted steak bun. Top with your choice of toppings.