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BLUE CHEESE PECAN STUFFED MUSHROOMS
Mushroom caps are always a favourite at a holiday party and these ones are bound to impress. The blue cheese, pecan and basil filling crisps up in the oven for an irresistible bite.
Yield: Makes 42.
July 02, 2019
BLUE CHEESE PECAN STUFFED MUSHROOMS
Ingredients
- 42 - 48 fresh mushrooms
- 8 oz (250 g) cream cheese, softened
- 3 tbsp crumbled blue cheese
- 2 tbsp chopped pecans
- 1 tbsp finely chopped green onion
- 1/4 tsp basil, crumbled
- 1/4 tsp freshly ground pepper
- Chopped fresh parsley*
Directions
- Preheat oven to 350°F.
- Remove stems from mushrooms and reserve for another use. Using medium speed of an electric mixer, beat together cream cheese, blue cheese, pecans, green onion, basil and pepper until blended. Stuff mushroom caps with cheese mixture, mounding slightly. Place stuffed mushrooms on a lightly greased 10x15 inch jelly-roll pan. Bake for 20 minutes. Sprinkle with parsley. Do not freeze.
Nutritional analysis per mushroom:
27 Calories, 2.3 g fat, 1.0 g protein, 0.9 g carbohydrate, 0.2 g fibre, 29 mg sodium
*Ingredient not included in nutritional analysis.