Best 8 Blue Cheese Stuffed Mushrooms W Apple Walnuts Sage Recipes

STUFFED MUSHROOM CAPS WITH BLUE CHEESE SOUFFLE

Steps:

• Preheat oven to 375 degrees F.
• Combine blue cheese with chopped chives and stir in bread crumbs. Fill mushrooms with cheese mixture and place on a baking sheet. Bake for 5 minutes and serve on a platter or large plate.

BLUE CHEESE STUFFED MUSHROOMS

Steps:

• Preheat broiler. Remove stems from mushrooms; chop stems. Cook and stir stems and onions in butter in small skillet on medium heat until tender.
• Add blue cheese and cream cheese; mix well. Spoon evenly into mushroom caps; place on rack of broiler pan.
• Broil 2 to 3 min. or until golden brown. Serve warm.

BLUE CHEESE STUFFED MUSHROOMS W/ APPLE, WALNUTS & SAGE

Steps:

• Preheat oven to 325.
• Carefully cut out the stems and center of each mushroom and chop the insides finely. Heat the butter to a skillet over medium heat to melt. Add the onions, garlic, apple, sage, sherry and chopped mushroom stems and cook until the mixture is translucent. Separately combine blue cheese, walnuts & applesauce in a bowl. Add the cooked ingredients to the cheese mixture w/ salt and pepper and mix well.
• Place mushroom caps on lightly greased cookie sheet(s) and fill each cap with he mixture, mounding if necessary.
• Bake for about 20 minutes or until the mushrooms darken and soften slightly.

BLUE CHEESE STUFFED WALNUTS

Steps:

• In a small bowl, beat the first six ingredients until blended. Shape into 1/2-in. balls. Place each between 2 walnut halves; gently press together. Cover and refrigerate for at least 1 hour or overnight.

STUFFED MUSHROOMS WITH LEEKS, BLUE CHEESE AND WALNUTS.

Steps:

• Preheat the oven to 200/180/Gas 6.
• Melt the butter in a pan and cook the leek until softened and light brown.
• Add the nuts and stir for 1 minute, until they are coated in the butter and juices.
• Put the mushrooms onto a baking sheet and top with leek mixture and then the cheese. Bake for 15-20 minutes.

MUSHROOM STUFFING WITH SAUSAGE, APPLE, AND WALNUTS

Steps:

• Sprinkle each eggplant slice generously with salt and sandwich between paper towels. Place a heavy pan on top of the eggplant slices and set aside for 30 minutes.
• Combine onion, walnuts, celery, and garlic in a bowl. Mix all mushrooms in a second bowl.
• Heat an oven-safe skillet over medium-low heat. Squeeze sausage meat without the skin into meatball-sized segments and add to the skillet. Cook in its own juices until browned, breaking up sausage into bite-sized pieces while cooking, 3 to 5 minutes. Add onion mixture to the skillet and saute until soft, about 10 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Meanwhile, rinse off salt and any accumulated liquid from eggplant slices. Don't be afraid to twist and squeeze the slices. Dice eggplant and add with mushrooms to the skillet. Continue to cook stuffing over low heat until mushrooms have softened, about 10 minutes. Add chicken stock, red wine, and 1 tablespoon butter. Season with oregano, rosemary, sage, salt, and pepper. Mix in diced apples. Place remaining butter in thin pats on top of the stuffing and transfer skillet to the preheated oven.
• Cook stuffing until browned on the top, about 15 minutes.

HASH BROWN, BLUE CHEESE, AND SPINACH STUFFED MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
• Clean mushrooms and brush with olive oil.
• Combine hash browns, spinach, sour cream, 1/4 cup Cheddar cheese, blue cheese, jalapeno peppers, onion, garlic powder, onion powder, and salt in a bowl; mix until thoroughly combined.
• Pack a heaped tablespoon hash brown mixture into each mushroom and transfer to the prepared baking sheet.
• Bake in the preheated oven for 25 minutes.
• Remove from the oven and immediately sprinkle remaining Cheddar over top.

APPLE-STUFFED MUSHROOM CAPS

Steps:

• Remove stems from mushrooms; set caps aside. Chop stems, reserving 1/3 cup (discard remaining stems or save for another use). , In a small skillet, saute chopped mushrooms and celery in butter. In a small bowl, combine the mushroom mixture, apple, bread crumbs, walnuts, blue cheese, parsley and lemon juice., Place mushroom caps on a greased baking sheet; stuff with apple mixture. Bake at 375° for 15-20 minutes or until mushrooms are tender. Serve warm.