Blue Cheese Stuffed Mushrooms
Submitted by crsunshine
Elegant stuffed mushroom caps filled with creamy blue cheese, rice, and red peppers, then baked until tender. These savory appetizers are party-perfect in 45 minutes.
YIELD
20 servingsPREP
35 minCOOK
10 minREADY
45 minLarge mushroom caps get their stems removed and sautéed until tender, creating the perfect edible vessel for a luxurious filling.
The chopped stems don’t go to waste. They’re cooked down with red peppers, cream, and pungent blue cheese until everything melts together, then mixed with rice and fresh basil.
Spoon that rich filling into each cap, bake until heated through, and you’ve got an appetizer that disappears fast at any gathering.
The photo shows just how elegant these look on the plate.
Kitchen Tips
- Clean mushrooms with a damp paper towel, not water, so they don’t get soggy
- Save those stems; they add earthy flavor to the filling
- Use leftover cooked rice or make fresh; either works great
- Drain the mushroom caps well after sautéing to prevent watery filling
- Make ahead and reheat at 350°F for 5 minutes before serving
Ingredients
Directions
Clean mushrooms with damp paper towel.
Remove mushroom stems; finely chop stems and set aside.
Sauté mushroom caps in butter in skillet until almost tender; drain on paper towels.
Sauté mushroom stems and red pepper in skillet.
Add cream; bring to a boil. Reduce heat and add cheese; cook until melted.
Stir in rice, basil, and pepper; cook until thoroughly heated.
Spoon rice mixture into mushroom caps. Place mushroom caps in greased shallow baking pan.
Cover and bake at 350℉ (180℃) for 10 minutes or until tender.
Drain on paper towels. Garnish stuffed mushrooms with basil.
Comments
It looks very good and tasty can't wait to try it