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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (39g) Recipe makes 12 servings |
||
| Calories 74 | ||
| Calories from Fat 45 | (60%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.0g | 7% | |
| Saturated Fat 3.0g | 15% | |
| Monounsaturated Fat 1.3g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 12mg | 4% | |
| Sodium 111mg | 4% | |
| Potassium 104mg | 2% | |
| Total Carbohydrate 5.6g | 1% | |
| Dietary Fiber 0.5g | 2% | |
| Sugars 0.8g | ||
| Protein 2.2g | 4% | |
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Ingredients
- 12-14 large whole mushrooms
- 1/4 cup chopped shallot
- 1/4 cup butter
- 2 tablespoons dried breadcrumbs
- 1/4 cup crumbled blue cheese (1 oz)
- salt & pepper
- 3 tablespoons fine dry breadcrumbs
Directions
1
Remove and chop the mushroom stems.2
Cook the stems with the onions in butter until tender and brown.3
Mix together the 2 Tbs bread crumbs, cheese, salt and pepper; stir in the stems and onions.4
Fill the mushroom crowns with the mixture.5
Sprinkle all with the 3 Tbs crumbs.6
Place on a baking sheet and bake at 350° 12 minutes.
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Browse similar recipes by category
- Course > Appetizers
- Main Ingredient > Vegetables > Mushrooms
- Main Ingredient > Eggs/Dairy > Cheese
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Oven
- Occasion > Dinner Party
Featured Reviews for This Recipe
From: twissis
On Jan 7, 2008
This is a yummy & versatile recipe that worked great as a side dish for marinated pork tenderloin & parslied potatoes w/garlic. The menu had a bit of a blue cheese theme going on w/2 other recipes, so it worked very well & replaced a veggie I was fretting over. Guests were being shy & taking 1 at a time, so the serving platter was whizzing around the table at warp speed. While I used the recipe as a side dish, I esp like that it can be made ahead & used as a finger-food appy or a starter course. These dandy mushrooms will have encores at our table, so thx for posting the recipe for us. 
From: Pets'R'us
On Mar 8, 2005
Made this as a starter and enjoyed every bite! I used Gorgonzola cheese since the flavour is full but not too sharp. Cooked them probably a few minutes longer (I was on the phone) but it did not harm them at all.
From: FlemishMinx
On Jun 19, 2005
These went down a treat with guests, and are attractive too! I particularly liked that I could make them in advance and pop in the oven just before I needed them. I used gorgonzola cheese and doubled the amount- neither my husband nor myself thought that the flavor of the cheese was all that apparent; would have liked more of it. Perhaps roquefort would be a better choice for us. Thanks for posting!
From: JackieMarie
On Jul 5, 2005
I made this as an appetizer for a party. I thought the flavor was a bit bland. If I make it again, I would definately use a much stronger tasting cheese.
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