Blue Cheese and Bacon Stuffed Mushrooms


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Until I get a new lap top/fix my current laptop, my posts will be brief. I do not have the patience to one-finger type a long post on my iPad.

My New Year’s Eve food tradition is Brie en Croute. However, after the success of the stuffed mushrooms from Christmas, I decided to add stuffed mushrooms to the menu tonight. These were a success. This recipe was found at foodnetwork.com. I do not have the patience to figure out how to create a link on the iPad version of WordPress. Sorry.

ingredients.

  • 12 large stuffing mushrooms, about 2 1/2-inches in diameter (about 1 pound)
  • olive oil (as necessary)
  • 4 slices bacon
  • 1 shallot, minced (1/2 c.)
  • 1 tsp. chopped fresh thyme leaves
  • Kosher salt and freshly ground pepper
  • 2 c. packed baby spinach, chopped (2 ounces)
  • 2 slices toasted bread, finely cubed
  • 1/4 tsp. freshly grated lemon zest (I did the zest of one small lemon–this may have been too much)
  • 2 ounces mild creamy blue cheese, cut into 12 strips
  • finely grated fontina cheese

directions.

  1. Crisp the bacon in a medium skillet over medium heat. Transfer bacon to a paper towel-lined plate and reserve the skillet and drippings.
  2. Preheat the oven to 425 degrees F. Remove the stems from the mushrooms and set aside. Place the caps, stem-side down on a baking sheet and brush the outsides with bacon grease. Bake until soft, but still holding their shape, 15 minutes.20140101-212656.jpg
  3. Finely chop reserved mushroom stems and add to the bacon drippings along with the shallot and thyme. Season with salt and pepper and cook, stirring, until mushrooms are dry, about 5 minutes. Add spinach and continue to cook until the spinach wilts.
  4. Transfer mixture to a bowl and add the bread cubes and lemon zest. Chop the cooked bacon, and combine with the mushroom mixture. Place the caps stem side-up on a separate baking sheet and evenly fill each cap with the stuffing.20140101-212707.jpg 20140101-212814.jpg 20140101-212827.jpg
  5. Top with blue and fontina cheeses. Bake until the mushrooms are hot and cheeses have melted, about 5 to 10 minutes. Serve immediately.

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Recipe rating: 

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