Blue Cheese & Walnut Mushroom Caps
- Reviews 1
Ready In: 25 mins
Serves: 6
Ingredients
- 18 large white mushrooms
- 2 tablespoons olive oil
- salt and pepper
- 2 ounces walnuts, chopped
- 2 tablespoons dried apples, chopped
- 2 tablespoons butter, softened
- 4 ounces blue cheese
Directions
- Preheat oven to 350 degrees.
- Pop the stems out of the mushrooms and transfer caps to a medium bowl. Drizzle 2 tablespoons olive oil over mushrooms and sprinkle with salt and pepper.
- Arrange caps, stem side down, on a baking sheet and bake in preheated oven for 10-12 minutes until mushrooms begin to release water. Remove caps from oven and cool.
- In a food processor, finely chop walnuts and dried apples. Add butter and blue cheese and pulse to blend.
- Wrap the cheese filling in Saran Wrap and chill for 15 minutes. Scoop out heaping teaspoon sized portions of filling and lightly roll into balls.
- Press a ball into the cavity of each cooled mushroom cap. Arrange filled caps on a baking tray, filled side up.
- Before serving, return caps to hot oven for 5 minutes.
- Mushrooms can be prepared and stuffed 24-hours in advance and simply heated to serve.
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