Black Olive And Bleu Cheese Stuffed Mushrooms Recipes

SO DIVINE STUFFED MUSHROOMS

Steps:

• Preheat an oven to 325 degrees F (165 degrees C).
• Arrange the mushroom caps on a baking sheet with the cavity-side facing upwards. Drizzle the olive oil over the mushroom caps. Mix the sausage, blue cheese, Worcestershire sauce, balsamic vinegar, garlic, lemon juice, salt, and pepper in a bowl. Fill the mushroom caps with the sausage mixture.
• Bake in the preheated oven until the sausage is no longer pink, about 60 minutes.

STUFFED CREAM CHEESE MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
• Clean mushrooms with a damp paper towel. Carefully break stems from mushrooms. Chop stems extremely fine.
• Heat oil in a large skillet over medium heat. Fry chopped mushroom stems and garlic in hot oil until any moisture has disappeared, taking care not to burn the garlic, 3 to 5 minutes. Spread mushroom mixture into a bowl to cool completely, about 10 minutes.
• Stir cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne pepper with the mushroom stems and garlic until very thick and completely mixed. Use a small spoon fill each mushroom cap with a generous amount of stuffing. Arrange stuffed mushrooms onto the prepared cookie sheet.
• Bake in preheated oven until piping hot and liquid starts to form under the caps, about 20 minutes.

BLUE CHEESE-STUFFED OLIVES MARTINI

Steps:

• Stuff the olives with the blue cheese.
• Add the vermouth to a martini glass and swirl to coat the glass. Freeze the glass until chilled, about 10 minutes.
• When ready to serve, add the vodka to a cocktail shaker filled with ice and shake well. Strain the vodka into the prepared martini glass and garnish with the olives.

BLEU CHEESE AND TUSCAN HERB STUFFED MUSHROOMS RECIPE - (4.5/5)

Steps:

• Preheat oven 350 degrees Clean and remove stems from mushrooms. Place on a pan and bake 5 minutes. Meanwhile, prepare the filling. Mix the cheese and olive oil. Chop fresh parsley, oregano and basil. Mix herbs with the cheese and season with salt and pepper. Remove the mushrooms from the oven and drain excess liquid from the mushrooms and pan. Stuff each mushroom with about 1 to 1 1/2 teaspoons of the filling. Return to the oven and bake 10 minutes. Serve immediately.

BLACK OLIVE AND BLEU CHEESE STUFFED MUSHROOMS

Steps:

• Wash and dry the mushrooms, and remove the stems.
• In a small blender or food processor place the drained olives, the bleu cheese crumbles, shredded parmesan cheese, and tobasco sauce and pulse gently until the olives are finely minced, and the other ingredients have been well mixed with them.
• Remove the mixture from the blender or food processor and place in a bowl.
• Take the mixture and place a generous spoonful in each mushroom cap, on the stem side.
• Lay the now filled mushrooms on a cookie sheet and then place the cookie sheet into a 325 degree oven for 10 to 15 minutes.
• When removing from the oven, allow to cool for about 3 to 5 minutes before serving.