Oh my. Your humble Mushroom Channel Editor saw the photo above and emitted one sustained sigh of longing. This particular editor is of the opinion that blue cheese is the cheese of autumn, pairing beautifully with pears, apples, walnuts and the fiery fleshed root vegetables that herald the season. So to have this in my inbox from Laura Sampson at a time where I did not have immediate access to blue cheese…well, there’s the sigh.
Luckily, in a few short hours, I will be back to a fridge that holds all three of these bits of goodness. Mushrooms, as I’m sure you’re aware, are incredible vehicles for tastiness in addition to providing their own savory flavor. My kitchen will start to smell as amazing as Laura’s did when she made them and my sigh will take on a tone of utter satisfaction rather than longing. Looking forward to it.
Looking for the perfect appetizer for a special occasion? Look no further, I present to you the appetizer of the year, the new social media darling Bacon Blue Cheese Stuffed Mushrooms. Everything a stuffed mushroom should be, savory, tangy, meaty, tasty and a wee tad crunchy. This practically perfect bite will win over even reluctant mushroom lovers (do these people exist?)and make their mouths sing!
Bacon Blue Cheese Stuffed Mushrooms
- 24 medium to large mushrooms-cleaned and stems removed
- 8 ounces of cream cheese, softened
- 4 ounces of good blue cheese
- 2 teaspoons horseradish
- 2 teaspoons milk
- 1 garlic clove, minced or 1 teaspoon garlic powder
- 8 ounces of good bacon, cooked and minced
- 1/2 cup bread crumbs
- Preheat oven to 350˚
- Line a baking tray with parchment paper
- Lay out your mushrooms, stem side up
- In a medium mixing bowl, stir together the cream cheese, blue cheese, horseradish and milk
- Add the garlic and bacon mixing well
- Divide the cream cheese mixture evenly between the mushrooms
- Sprinkle the bread crumbs evenly over the mushrooms
- Bake in a 350˚ oven for 18-20 minutes or until tops are browned
- Let them rest 5 minutes before eating
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