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Blue Cheese & Walnut Stuffed Mushrooms

Posted By Faithful Foodie On December 29, 2010 @ 12:34 PM In Appetizers,Holidays,Vegetarian | 1 Comment


Stuffed Mushrooms with Tomato Basil Soup

Do any of the rest of you buy those big tubs of blue cheese crumbles at Costco? I do every now and then and always wonder why I’ve bought that much after I’ve used only about half of it! As I was thumbing through old Pillsbury holiday recipe booklets, I found this one that had blue cheese in it so thought I’d give it a try. I made it for one of our Friday night movie nights with friends and everyone liked it. I modified the recipe a little by using more blue cheese than the recipe called for which was a good choice. One friend ate one before I baked them and commented later that baking them really brings out the blue cheese, although, they can certainly be eaten cold.

1 lb. of fresh whole mushrooms (about 40)
1 – 8 oz. container of soft cream cheese with chives and onions
2 T. chopped walnuts
3 T. crumbled blue cheese
fresh ground pepper to taste
parsley flakes

1. Preheat oven to 350 degrees. Wipe mushrooms clean with a paper towel or damp cloth. Remove the stems by lightly twisting and bending the stem to snap it out of the cap. Discard the stems or reserve for another use.


De-stemmed mushrooms ready to stuff

2. Place the mushrooms stem side up in an ungreased 9 X 13 baking pan.
3. In a medium bowl, combine all remaining ingredients except the parsley; mix well. Spoon about a heaping teaspoon into each mushroom cap. Sprinkle with the parsley.
4. Bake at 350 degrees for about 20 minutes or until thoroughly heated.
Makes about 40 small mushrooms

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