From Too Many Chefs -

April 14, 2005
Blue cheese stuffed mushrooms

stuffed mushrooms are not very prettyI don't usually make appetizers when no guests are expected. (Who does?) I really love stuffed mushrooms, though, and so when I saw some large fungi at the store earlier this week I decided to treat myself and the Critic. Since he doesn't like mushrooms very much, this might not seem like much of a treat for him, but I figured I could bring him around with the right ingredients. (And I was right.)

Blue cheese and hazelnuts were a perfect compliment to the mushrooms and a little garlic and parsley finished the flavors perfectly. Aside from the baking time, they only took about fifteen minutes to prepare. Perfect for a little mid-week indulgence!

Blue Cheese Stuffed Mushrooms (for 2-4 as an appetizer)

9 large mushrooms
1 slice of bread cut in fine cubes or 1/2 cup breadcrumbs (I used a little of both, as I had some bread to use up)
1/2 cup parsley, roughly chopped
4 cloves garlic
1/3 cup blue cheese (Roquefort or something nice and flavorful)
1/3 cup roughly chopped hazelnuts
2 Tbs olive oil
salt and pepper

Preheat the oven to 170C/325F. Wash the mushrooms and remove the stems carefully. Chop the stems finely and cook them with the garlic in the olive oil until they have given up and reabsorbed their juice. Mix in the rest of the ingredients and work at it until the cheese is fully incorporated. Taste for seasonings; it probably won't need any salt as the cheese is fairly salty but will be the better for a healthy grinding of pepper. Pour a tiny amount of olive oil into the bottom of your baking dish and roll the mushroom tops in it. Place them in the bottom of the pan and carefully spoon the stuffing back into the mushroom caps.

Put them in the oven and bake for 30-40 minutes, until they smell delicious and the mushroom caps are soft.

Posted by Meg in Sussex at April 14, 2005 3:28 AM | TrackBack

Wow! Those sound amazing!

Posted by Kate on April 14, 2005 at 10:46 AM

You've got mold in my fungus! No, you've got fungus on my mold! Two great tastes that taste great together.

I love stuffed mushroom caps. I wouldn't have thought to put hazlenuts in, but that's a great idea.

What state were the hazlenuts in when you chopped them? Had they been toasted and did they have the skins on or not?

Posted by barrett on April 14, 2005 at 11:07 AM

The hazelnuts were shelled, untoasted, unpeeled. I just chopped them up. The ones that happened to be on top were a little toasted and very tasty. I didn't want to pre-toast them for two reasons: 1) I'm lazy and 2) if the pre-toasted ones ended up on the top of the mix they might have gotten TOO toasted. But it was mostly 1).

Posted by Meg in Paris on April 15, 2005 at 8:03 AM

I made these (with a few minor changes) this weekend for a Christmas party and they were a big hit! Your recipe reminded me of one I had before (but since lost). I can't wait to make them again!

Posted by Annie on December 15, 2005 at 9:53 AM