Blue Cheese Stuffed Mushrooms
Filled with tangy blue cheese and creamy mascarpone, these stuffed mushrooms are one delicious appetizer that are made for sharing.
Servings 4 to 6 servings
Calories 289kcal
Ingredients
- 1 pound cremini mushrooms (or white button mushrooms) (454g)
- ½ cup mascarpone cheese (120g)
- ½ cup stilton (120g) (crumbled)
- 4 small green onions (finely sliced)
- juice of ½ lemon
- pinch salt and black pepper
- 1 teaspoon Dijon mustard
- 2 tablespoons plain breadcrumbs
- 2 tablespoons shredded parmesan
Instructions
- Preheat the oven to 400F / 200c. Line a baking sheet with foil.
- Remove the stem of the mushrooms and discard. Wipe the mushroom caps with a damp paper towel to remove any dirt.
- Place the mushroom caps, flat side down on the baking sheet and bake for 10 minutes.
- Once baked, remove from the oven and carefully turn the mushrooms over to allow the liquid to drain out. Place to one side.
- Mix together the mascarpone cheese, stilton, green onions, lemon juice, salt and black pepper and breadcrumbs in a small bowl.
- Spoon the mixture into each mushroom cap and place back on the foil lined tray. Don't back the filling too tightly.
- Bake the stuffed mushrooms in the oven for 18 to 20 minutes (at 400f / 200c) til the tops are golden brown.
Notes
- Use damp paper towels to clean the mushrooms and pre bake them. This will help them to stay firm and not get soggy.
- Don't salt the mushrooms, add the salt to the filling. dding salt directly to mushrooms can create additional moisture.
- Use fresh garnish like parsley to freshen them up to serve.
Nutrition
Calories: 289kcal | Carbohydrates: 11g | Protein: 13g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 52mg | Sodium: 457mg | Potassium: 618mg | Fiber: 1g | Sugar: 3g | Vitamin A: 692IU | Vitamin C: 2mg | Calcium: 252mg | Iron: 1mg