Blue Cheese-Stuffed Mushrooms

  • When he's not helping restore vintage railcars, Michael McCraren likes to cook. His specialties include butter garlic angel hair pasta, clockwise from left, veal parmesan with homemade bread, blue cheese-stuffed mushrooms and chocolate and black walnut cookies.

      When he's not helping restore vintage railcars, Michael McCraren likes to cook. His specialties include butter garlic angel hair pasta, clockwise from left, veal parmesan with homemade bread, blue cheese-stuffed mushrooms and chocolate and black walnut cookies. Laura Stoecker | Staff Photographer

 
Posted2/17/2015 6:00 AM

1 pound white mushrooms

6 green onions, both green and white parts

 

8 tablespoons butter, divided

4 ounces blue cheese

1 tablespoon creole seasoning

¼ cup plus 2 tablespoons unseasoned bread crumbs

Salt and pepper to taste

1 tablespoon chopped parsley

Wash the mushrooms to remove any dirt on them. Carefully break off the stems from the cap, keeping the cap whole. Place the stems and any broken caps in a bowl and reserve.

Trim off the root of the green onion and then roughly chop the rest. Place the mushroom stems, broken caps and the chopped onions in the bowl of a food processor with the chopping blade. Pulse several times until the mushrooms and onions are finely chopped.

Melt 4 tablespoons of butter in a large sauté pan over medium-high heat. Add the chopped stems and onions and cook for 3 to 4 minutes. Add the blue cheese and creole seasoning; continue to cook until the cheese has melted. Remove from the heat and stir in the bread crumbs. The mixture should be thick like stuffing. Add salt and pepper to taste. Remove from the pan and let cool. Wash the pan.

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Melt the remaining 4 tablespoons of butter in the large sauté pan over medium-high heat. Place the mushroom caps in the pan with the open side up. As the mushrooms cook, moisture will collect in the cavity of the cap; this is normal. Cook 3 to 4 minutes until golden brown. Turn the caps over and cook another 3 to 4 minutes. Remove from the pan and let cool.

Stuff each mushroom cavity with about 1 tablespoon of the stuffing mixture. Place the mushrooms on a serving plate and garnish with the chopped parsley.

Serves 12 to 15.

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