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Wednesday, 22 June 2016

Stuffed Mushroom Caps

Tender stuffed mushrooms with blue cheese are an easy and delicious appetizer.  This is a vegetarian recipe that can be easily changed to appeal to the carnivores at your gathering.  Just add sausage to the mix!


20 White Button Mushrooms, cleaned, stems removed
1 Baby Eggplant, peeled, chopped
1 Yellow Pepper, chopped
1 Red Pepper, chopped
1 small onion, chopped finely
75g blue cheese, crumbled, divided
2 tbsp. cream
1 Baguette, sliced, toasted
1 clove garlic, minced

Preheat oven to 425 degrees F.

Place mushrooms top down in a shallow pan.

In a bowl, mix all of the chopped vegetables with the garlic, salt, pepper, cream and half of the blue cheese.

Stuff each mushroom with the mixture and bake until heated through.

Add stuffed mushrooms to toasted baguette slices, and top with remaining blue cheese. Bake until cheese is melted.

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