CATEGORY:
Appetizer
SERVES:
24 bites
Hazelnut And Blue Cheese Stuffed Mushrooms
INGREDIENTS
- 24 button mushrooms
- 1/2 cup blue cheese
- 1/4 cup chopped hazelnuts
- 2 tablespoons fresh chives
- 2 tablespoons cream cheese
- Salt and pepper to taste
METHOD / INSTRUCTIONS
- Preheat oven to 375°F.
- Clean mushrooms with damp paper towel. Avoid washing to prevent waterlogging. Carefully remove stems, use small spoon to create a neat cavity. Finely chop mushroom stems.
- Filling Preparation: Toast hazelnuts in dry skillet (3-4 minutes), chop hazelnuts after cooling. In mixing bowl, combine chopped mushroom stems, softened blue cheese, cream cheese, chopped hazelnuts, finely chopped chives, salt and pepper to taste, mix until well combined.
- Stuffing and Baking: Arrange mushroom caps on parchment-lined baking sheet. Fill each cap generously with mixture, bake 15-20 minutes (look for golden-brown tops and mushrooms should release some moisture). Let cool for 5 minutes before serving.
