Stilton Ramekins With Mushrooms And Bacon Recipes

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BLUE CHEESE AND BACON STUFFED MUSHROOMS



Blue Cheese and Bacon Stuffed Mushrooms image

A rich, warm and cheesy recipe for classic stuffed mushrooms, this attractive appetizer is perfect for your next dinner party or special event. -Kristen Woodburn, Atlanta, Georgia

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 2 dozen.

Number Of Ingredients 6

24 large fresh mushrooms
1 carton (8 ounces) reduced-fat spreadable chive and onion cream cheese
1 cup (4 ounces) crumbled blue cheese
4 green onions, chopped
2 garlic cloves, minced
3/4 cup bacon bits, divided

Steps:

  • Remove stems from mushrooms and set caps aside; discard stems or save for another use. In a small bowl, combine the cream cheese, blue cheese, onions, garlic and 1/4 cup bacon bits. Stuff into mushroom caps, a scant tablespoonful in each., Place in a greased 15x10x1-in. baking pan. Sprinkle with remaining bacon bits. Bake, uncovered, at 375° for 18-22 minutes or until mushrooms are tender.

Nutrition Facts : Calories 55 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 236mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

HAM AND LEEK PIES



Ham and Leek Pies image

I've been making these pies for years, so lots of friends and family now have the recipe. If you can't find leeks, a sweet or mild onion works just as well. -Bonny Tillman, Acworth, Georgia

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 13

1/4 cup butter, cubed
4 cups sliced leeks (white portion only)
1/2 pound sliced fresh mushrooms
3 medium carrots, sliced
1/2 cup all-purpose flour
1-1/4 cups 2% milk
1-1/4 cups vegetable broth
1-3/4 cups cubed fully cooked ham
2 tablespoons minced fresh parsley
1/4 to 1/2 teaspoon ground nutmeg
Dash pepper
1 sheet frozen puff pastry, thawed
1 large egg, lightly beaten

Steps:

  • Preheat oven to 425°. In a large saucepan, heat butter over medium-high heat. Add leeks, mushrooms and carrots; cook and stir until tender., Stir in flour until blended. Gradually stir in milk and broth. Bring to a boil over medium heat, stirring constantly; cook and stir or until thickened, about 2 minutes. Remove from heat; stir in ham, parsley, nutmeg and pepper., On a lightly floured surface, unfold puff pastry; roll to 1/4-in. thickness. Using a 10-oz. ramekin as a template, cut out 4 tops for pies. Fill 4 greased 10-oz. ramekins with leek mixture; top with pastry. Cut slits in pastry. Brush tops with egg., Bake 18-22 minutes or until golden brown. Let stand 5 minutes before serving.

Nutrition Facts : Fat 37 g fat (15 g saturated fat), Cholesterol 123 mg cholesterol, Sodium 1,461 mg sodium, Carbohydrate 72 g carbohydrate, Fiber 9 g fiber, Protein 25 g protein.

STILTON, BACON AND MUSHROOM STARTER



Stilton, Bacon and Mushroom Starter image

The strong flavours in the Stilton and bacon give this easy recipe an elaborate feel. It is served in England, but gets it's flavors from the Italian and French. In England, they serve it with "streaky bacon" which if I understand correctly, is an even fattier cut of bacon. Please correct me if I am wrong. Found this on the Stilton cheese site.

Provided by Manami

Categories     Pork

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon oil
1 chopped medium onion
1 lb baby button mushroom, halved
12 slices bacon or 12 slices streaky bacon, chopped
4 ounces stilton blue cheese, chopped
8 ounces cream cheese
1/2 cup double cream
1/2 ounce fresh chives, snipped
3 ounces fresh breadcrumbs
2 teaspoons paprika
black pepper, to taste

Steps:

  • Preheat oven 375ºF.
  • Heat the oil and fry the onions, mushrooms and bacon together until browned.
  • Share between four (sprayed with cooking spray) ramekin dishes or a small souffle dish.
  • Beat the Stilton together with the cream cheese and cream and stir in most of the
  • chives, reserving a few for a garnish.
  • Season and spoon over the top of the mushroom.
  • mixture.
  • Toss the breadcrumbs in the paprika and sprinkle over the top of the Stilton.
  • mixture.
  • Cook for 20-25 minutes, until browned and bubbling.
  • Serve hot with small slices of toasted French bread or endive leaves.

Nutrition Facts : Calories 581.2, Fat 49.8, SaturatedFat 23.7, Cholesterol 113.8, Sodium 875.3, Carbohydrate 17.9, Fiber 2, Sugar 3.3, Protein 17.3

STILTON AND GARLIC MUSHROOMS



Stilton and garlic mushrooms image

Mushrooms in a creamy stilton and garlic sauce.

Provided by coby-rocks

Time 45m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Preheat the oven to 190c/gas 5.
  • Fry mushrooms and garlic in the butter, stirring until beginning to soften.
  • Gradually add the cream and boil gently for 2-4 mins until starting to thicken.
  • Season with salt & pepper to taste, and divide the mixture between two individually sized ovenproof dishes.
  • Crumble stilton over the top of each dish, and place in the oven for approx 10-15 mins until the stillton is melted and bubbling.
  • Serve with chunks of crusty bread.

MINI SOUFFLES



Mini Souffles image

This recipe can easily be reduced to 1 or 2 servings or doubled to make 8. They are very easy to make. I have even made them using canned mushrooms and monterey jack cheese.This is wonderful served with recipe #217809. Recipe courtesy of Ridenhour Ranch House Inn of California

Provided by cookiedog

Categories     Breakfast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

1/2 cup grated gruyere or 1/2 cup swiss cheese
1/2 cup diced ham
4 mushrooms, thinly sliced
nutmeg
4 eggs
1 cup heavy cream

Steps:

  • Preheat oven to 350°F Butter 4 individual-size ramekins and place them on a baking sheet.
  • Sprinkle grated cheese over bottoms of ramekins.
  • Divide ham and mushrooms among ramekins.
  • Top with a pinch of nutmeg.
  • Whisk eggs well. Slowly whisk in heavy cream.
  • Divide egg mixture among ramekins.
  • Bake for about 30 minutes, or until souffles are puffed and golden (souffles can be held in a warm oven for about 20 minutes before they begin to deflate.).

STILTON RAMEKINS WITH MUSHROOMS AND BACON



STILTON RAMEKINS WITH MUSHROOMS AND BACON image

Categories     Cheese

Yield 4 servings

Number Of Ingredients 10

1 chopped onion
1 lb baby button mushrooms halved
12 rashers streaky bacon chopped
4 oz blue Stilton cheese roughly chopped
8 oz pack cream cheese
1/4 pint double cream
15 grams pack fresh chives snipped
3 oz fresh breadcrumbs
2 teaspoons paprika
black pepper

Steps:

  • Preheat the oven to 190 degrees. Heat the oil and fry the onions, mushrooms and bacon together until browned. Share between four ramekin dishes. Beat the Stilton together with the cream cheese and cream and stir in most of the chives, reserving a few for a garnish. Season and spoon over the top of the mushroom mixture. Toss the breadcrumbs in the paprika and sprinkle over the top of the Stilton mixture. Cook for 20-25 minutes, until browned and bubbling. Serve hot with small slices of toasted French bread.

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