Kicked up Stuffed Mushrooms

When I was first dating my wife, we learned that we were both foodies. I received an invitation for a genuine home cooked dinner – a first and while the food was great – and the experience was unforgettable – these mushrooms stand out still today as one of our favorites and one of my wife’s specialties that are brought out just when she wants to tell me she loves me.

I share this with you now – only because well, there too good to keep a secret and hope you share them with some on you love. Trust me – you wont soon forget them either.

Ingredients:

• 2 pounds of medium-to-large button stuffer mushrooms
• 6 tablespoons butter
• 1 8 oz package cream cheese, softened
• 1/4 cup (1 oz) crumbled blue cheese
• 1/2 cup diced, pre-cooked bell pepper
• 2 tablespoons chopped onions
• 1 pinch of cayenne or Cajun seasoning

Directions:

• Remove the stems from the mushroom tops and set the mushroom caps to the side.
• Dice the mushroom stems – ensure that you have at least 1/2 cup of stems – if not diced baby bella (crimini) mushrooms can be added to ensure you have the full 1/2 cup.
• In a bowl mix the onion, blue cheese, cream cheese, bell pepper and cayenne until an even distribution has been achieved.  (hands work best)
• Using your butter in a large skillet sauté the caps over medium heat for about 4-6 minutes – you can tell they are done with the butter slightly has seeped into the belly of the cap and the bottom is golden brown.
• Fill mushroom caps.
  

  About to Go into the Oven!

• Place on cookie sheet and broil in your oven until golden brown

Tagged as: appetizer, Appetizers, mushroom, mushrooms