Blue Cheese and Walnut Mushrooms
Blue Cheese and Walnut Mushrooms
Photography by Rob Kinghorn
This recipe makes 24 servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 48 |
| pro | 2 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 1 g |
| fibre | 0 |
| chol | 5 mg |
| sodium | 68 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 2 |
| vit A | 2 |
| folate | 3 |
Look for mushrooms that are uniform in size and about 2 inches (5 cm) across.
Ingredients
- 24 (about 1lb/500 g) mushrooms
- 1 tbsp vegetable oil
- Stuffing:
- 4 oz blue cheese
- 1/2 cup chopped walnuts
- 1/2 cup sour cream
- 1/4 tsp pepper
Preparation
Stuffing: In bowl, mash together blue cheese, walnuts, sour cream and pepper. Spoon into mushroom caps. Bake in 375°F (190°C) oven until golden, about 12 minutes.
Additional information : Variations
Boursin and Green Onion Mushrooms: Omit Stuffing. Substitute 1 pkg (113 g) Herb and Garlic Boursin cheese; 1/4 cup (50 mL) sour cream; and 2 green onions, minced.
Creamy Gremolada Mushrooms: Omit Stuffing. Substitute half pkg (250 g pkg) cream cheese; 1 cup (250 mL) chopped fresh parsley; 2 tbsp (25 mL) extra-virgin olive oil; 3 cloves garlic, minced; 1 tbsp (15 mL) grated lemon rind; and pinch each salt and pepper.
Prosciutto and Cheddar Mushrooms: Omit Stuffing. Substitute half pkg (250 g pkg) cream cheese; 1 cup (250 mL) shredded Cheddar cheese; 1/4 cup (50 mL) sour cream; 2 oz (60 g) prosciutto, diced; and 1/4 tsp (1 mL) pepper.
Goat Cheese and Sun-Dried Tomato Mushrooms: Omit Stuffing. Substitute 5 oz (150 g) goat cheese; half pkg (250 g pkg) cream cheese; 1/3 cup (75 mL) chopped, drained, rinsed, oil-packed sun-dried tomatoes; 2 tbsp (25 mL) chopped fresh parsley; 1 tbsp (15 mL) lemon juice; and 1/4 tsp (1 mL) pepper.
Source : Canadian Living Magazine: January 2009
- Keywords : Appetizers; Bake; Mushrooms; Cheese; Walnuts; Sour Cream;
