Shelly's Recipe

BLUE CHEESE STUFFED MUSHROOMS

Category: Stuffed Mushrooms

24 large mushrooms, cleaned and stemmed
3 tbsp butter
1 medium-size onion, chopped
2 cloves garlic, minced
1/4 cup chopped fresh parsley leaves
1 (8 oz) pkg cream cheese, softened and cut into pieces
1/2 cup blue or gorgonzola cheese, softened and cut into pieces
1 tbsp squeezed lemon juice
2 tbsp cream sherry or port wine
Salt and pepper to taste

Preheat oven to 400. Remove stems from mushrooms; chop finely and set aside.

In a large frying pan over medium heat, melt butter. Add chopped mushroom stems, onions, and garlic. Saute approximately 5 to 6 minutes or until onions are translucent. Reduce heat to low; add parsley, cream cheese, blue cheese, lemon juice, and cream sherry or port. Stir until cheeses are melted and well blended. Remove from heat. Season to taste with salt and pepper.

Spoon cheese mixture into the mushroom caps, filling generously. Place stuffed mushroom caps on a baking sheet with sides. Bake approximately 8 to 10 minutes until mushrooms are cooked and cheese is melted. Remove from heat and place mushrooms on a large serving plate or platter. Serve immediately.