Roquefort Stuffed Mushrooms Recipes

SIRLOIN STRIP ROAST WITH ROQUEFORT MUSHROOMS

Steps:

• MUSHROOMS:.
• Preheat the oven to 450°F
• In a large enameled cast-iron or stainless steel baking dish, toss the mushroom caps with the wine and 2 tablespoons of the olive oil.
• Season with salt and pepper.
• Turn the caps stemmed side down and roast for 10 minutes, or until they release their liquid.
• Pour the liquid into a glass measuring cup.
• Turn the mushrooms and roast for 10 minutes longer, or until well browned on the bottom.
• Transfer the mushrooms to a large plate.
• Set the baking dish over moderately high heat and when it starts to smoke, add the water.
• Bring to a boil, scraping up the browned bits on the bottom, and simmer until the water reduces by half, about 3 minutes.
• Pour the liquid into the measuring cup.
• Return the mushroom caps to the baking dish, stemmed side up.
• In a bowl, combine the Roquefort with the cream, anchovies, garlic and mustard.
• Stir in the bread crumbs and season with salt and pepper.
• Stuff each mushroom cap with a heaping teaspoon of filling.
• SIRLOIN ROAST:.
• Season the sirloin roast with salt and pepper.
• Set a large ovenproof skillet over moderately high heat for a few minutes.
• Add the remaining 1 tablespoon of olive oil and when it starts to smoke, add the roast, fat side down.
• Cook until the fat is deeply browned, about 5 minutes, then quickly sear the roast for 1 minute on each side.
• Turn the roast fat side up and cook for 1 minute.
• Roast the sirloin in the oven for about 20 minutes, or until an instant-read thermometer inserted in the thickest part registers 120°F for rare.
• Transfer the meat to a carving board and let rest for at least 10 minutes before carving.
• FINISHING TOUCHES FOR ROAST & MUSHROOMS:.
• Meanwhile, preheat the broiler.
• Set the skillet over moderately high heat.
• Add the balsamic vinegar and bring to a simmer, scraping up the browned bits from the bottom of the skillet.
• Add the soy sauce and the reserved mushroom liquid and boil for 3 minutes.
• Remove the skillet from the heat and swirl in the butter.
• Season the sauce with salt and plenty of pepper and pour it into a warmed gravy boat.
• Broil the mushrooms for 3 minutes, or until browned.
• Rotate the baking dish as necessary.
• Carve the roast into 4 thick slices and serve with the stuffed mushrooms.
• Pass the sauce at the table.
• Serve with a green vegetable, potatoes if desired, & loaf of crusty Italian bread.

BEST EVER STUFFED MUSHROOMS

Steps:

• Preheat oven to 400°. In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain. Add cream cheese and Parmesan cheese; cook and stir until melted. Stir in bread crumbs, basil and parsley., Meanwhile, place mushroom caps in a greased 15x10x1-in. baking pan, removed-stem side up. Brush with butter. Spoon sausage mixture into mushroom caps. Bake, uncovered, 12-15 minutes or until mushrooms are tender.

ROQUEFORT STUFFED MUSHROOMS

Steps:

• Wipe any dirt off mushrooms with a damp towel.
• Gently remove stems from mushrooms and finely chop.
• Saute mushroom stems, shallot and garlic in butter and oil until all are soft.
• Add red wine and cook until almost just slightly moist.
• Remove from heat and add fresh rosemary and sage.
• Put bread crumbs in medium sized bowl and add cooked mushroom mixture.
• Mix together with chicken stock.
• Add cheeses.
• Season to taste with salt and lots of fresh ground black pepper.
• Stuff mushrooms with mixture and place in a buttered 8 x 8 baking dish.
• Cover and bake for 20 min at 400.
• Reduce heat to 350 and bake about another 20 minute If getting too brown cover loosely with foil.