Sassy Blue Cheese & Hazelnut Stuffed Mushroom Delights
Elevate your appetizer game with these Sassy Blue Cheese & Hazelnut Stuffed Mushroom Delights. Perfectly tender mushroom caps are generously filled with a rich mixture of sautéed mushroom stems, sweet onions, and a hint of fresh thyme, blended with creamy blue cheese and crunchy toasted hazelnuts. Each bite is a delicious explosion of flavors and textures that will impress your guests and leave them wanting more. Easy to prepare in under 30 minutes, this party favorite is the ideal accompaniment for any gathering, from casual get-togethers to elegant soirées.
30
Servings
60
Calories
14
Ingredients
Ingredients
mushroom caps
1 lb (stems removed and caps set aside)
butter
1 tablespoon (melted)
onion
1/4 cup (finely chopped)
garlic
2 teaspoons (minced)
fresh thyme
1 teaspoon (minced)
dry sherry
2 tablespoons (ready to use)
salt
1/4 teaspoon (to taste)
heavy cream
1/2 cup (ready to use)
Tabasco sauce
1 dash (ready to use)
Worcestershire sauce
1/4 teaspoon (ready to use)
toasted hazelnuts
1/4 cup (finely chopped)
blue cheese
1/4 cup (crumbled)
Parmesan cheese
3 tablespoons (grated, high quality)
dry unseasoned breadcrumbs
2 tablespoons (ready to use)
Instructions
1
Preheat your oven to 400°F (200°C).
2
Prepare a rimmed baking sheet by lightly spraying it with nonstick vegetable spray or brushing it with olive oil.
3
Remove the stems from the mushrooms and set the caps aside. Finely chop the stems and set them aside.
4
In a large nonstick skillet, melt the butter over medium-high heat. Add the chopped mushroom stems and finely chopped onions, and sauté for 3 to 4 minutes, until the mushrooms are softened.
5
Stir in the minced garlic and sauté for an additional 30 seconds until fragrant.
6
Add the minced fresh thyme, dry sherry, and salt to the pan. Cook until the mixture is mostly dry.
7
Pour in the heavy cream, Tabasco sauce, and Worcestershire sauce. Continue cooking, stirring frequently, until the cream has reduced and thickened to a paste-like consistency, ensuring the liquid is mostly cooked out.
8
Remove the skillet from heat and transfer the mixture to a bowl. Allow it to cool to room temperature.
9
Once cooled, gently fold in the toasted hazelnuts, crumbled blue cheese, grated Parmesan, and breadcrumbs until well combined.
10
Carefully stuff the mushroom caps with the filling, pressing it in well and mounding it slightly on top.
11
Arrange the stuffed mushrooms on the prepared baking sheet, ensuring they do not touch.
12
Bake in the preheated oven for about 10 minutes until the mushrooms are tender, lightly browned, and the filling is gooey.
13
Serve immediately, garnished if desired.
Nutrition Information
4.3g
Fat
1.9g
Carbs
2.3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is called Sassy Blue Cheese & Hazelnut Stuffed Mushroom Delights.
How many servings does this recipe make?
This recipe yields approximately 30 servings.
What is the calorie count per serving?
Each stuffed mushroom contains about 60 calories.
What oven temperature is required?
The oven should be preheated to 400°F (200°C).
Is this recipe vegetarian-friendly?
Yes, these stuffed mushrooms are vegetarian.
What type of nuts are used in the filling?
The recipe calls for 1/4 cup of toasted, finely chopped hazelnuts.
How much fat is in one serving?
Each serving contains 4.3g of fat.
What are the total carbohydrates per serving?
There are 1.9g of carbohydrates per serving.
How much protein does each serving provide?
Each serving provides 2.3g of protein.
What do I do with the mushroom stems?
The stems should be removed from the caps, finely chopped, and sautéed as part of the filling.
How long should the mushrooms bake?
Bake the mushrooms for about 10 minutes until tender and the filling is gooey.
What type of cheese is featured in this dish?
The dish features both crumbled blue cheese and grated Parmesan cheese.
How should I prepare the baking sheet?
Lightly spray a rimmed baking sheet with nonstick vegetable spray or brush it with olive oil.
What kind of cream is used?
The recipe uses 1/2 cup of heavy cream.
Is there alcohol in the ingredients?
Yes, the recipe includes 2 tablespoons of dry sherry.
What herbs are used for seasoning?
One teaspoon of minced fresh thyme is used.
How long do I sauté the onion and mushroom stems?
Sauté them in melted butter for 3 to 4 minutes until softened.
What sauces are used to flavor the filling?
The filling is flavored with a dash of Tabasco sauce and 1/4 teaspoon of Worcestershire sauce.
How do I thicken the cream mixture?
Continue cooking and stirring frequently until the cream has reduced and thickened into a paste.
When should I add the cheese and nuts to the filling?
Wait until the sautéed mixture has cooled to room temperature before folding in the nuts and cheeses.
What type of breadcrumbs are needed?
You should use 2 tablespoons of dry unseasoned breadcrumbs.
How much garlic is required?
The recipe requires 2 teaspoons of minced garlic.
How should the mushroom caps be arranged on the pan?
Arrange the stuffed caps on the baking sheet ensuring they do not touch each other.
Can these be served as a party appetizer?
Yes, they are ideal for gatherings, from casual get-togethers to elegant soirées.
How much onion should be used?
The recipe calls for 1/4 cup of finely chopped onion.
What is the preparation for the hazelnuts?
The hazelnuts should be toasted and then finely chopped.
What consistency should the filling reach?
The filling should be cooked until it reaches a paste-like consistency where the liquid is mostly cooked out.
Is this a quick recipe to prepare?
Yes, this recipe is categorized as taking less than 30 minutes to prepare.
How much butter is needed?
You will need 1 tablespoon of butter for sautéing the filling ingredients.
What is the recommended serving style?
Serve the mushrooms immediately, garnished if desired, while they are still warm.