Ingredients

The following ingredients have 4 Servings
  • 24 large mushrooms, (cleaned and stemmed)
  • 3 tablespoons butter
  • 1 medium-sized onion, (chopped)
  • 2 cloves garlic, (minced)
  • 1/4 cup parsley leaves, (freshly chopped)
  • 1 (8-ounce) package cream cheese, (softened and cut into pieces)
  • 1/2 cup (2 ounces) blue cheese, (softened and cut into pieces*)
  • 1 tablespoon lemon juice, (freshly-squeezed)
  • 2 tablespoons cream sherry (or port wine (optional))
  • Salt and coarsely-ground black pepper (to taste)

Instruction

  • Preheat oven to 400 degrees F.
  • Carefully remove stems from mushrooms; chop the stems finely and set aside.
  • In a large frying pan over medium heat, melt butter.  Add chopped mushroom stems, onions, and garlic; saute approximately 5 to 6 minutes or until onions are soft and translucent.
  • Reduce heat to low; add parsley, cream cheese, blue cheese, lemon juice, and cream sherry or port wine.  Stir until cheeses are melted and well blended.  Remove from heat.
  • Season to taste with salt and pepper.  You probably won't need any salt, as blue cheese is salty.  I do like to add a healthy-grinding of pepper.
  • Spoon the prepared blue cheese mixture into the mushroom caps, filling generously and mounding the tops.  Place stuffed mushroom caps on a baking sheet with sides.
  • Bake approximately 8 to 10 minutes until mushrooms are cooked and cheese is melted.
  • Remove from heat and place mushrooms on a large serving plate or platter.  Serve immediately.
  • Makes 24 stuffed mushrooms.