Thursday, October 13, 2011

Blue Cheese and Bacon Stuffed Mushrooms

     I hemmed and hawed, wondering if I should share this recipe for Blue Cheese and Bacon Stuffed Mushrooms with you.  I decided when I started this blog that I would not post recipes that I did not like or that were just not made for dutch oven cooking.  A couple of things I've tried have been not only unappetizing but downright disgusting, sometimes I wonder if cookbook authors even take the time to test their recipes.  This recipe from Epicurious had all my favorite ingredients, mushrooms, blue cheese and bacon, I mean, how can you go wrong?  I stuffed the mushrooms with the smokey, creamy filling, placed them in my oven and set the coals to what I thought was the right temperature.  Was I ever crushed when I found my beautiful mushrooms floating in a sea of cheesy soup.  This recipe got rave reviews so I can only think that I overcooked them in too hot of an oven.  They were still delicious, albeit a bit soupy.  I ended up serving them over thick slices of homemade toast and they were scrumptious.  I made them in my 12 inch oven and would suggest cooking them with 12 coals in a ring around the bottom and 20-22 coals on the lid.  Bake them at 350 degrees and after 10 minutes take a peek to see how they are doing, they should be done after 20 minutes.  I will definitely made them again, if you're a blue cheese and bacon lover like I am, these are definitely right up your alley.

Blue Cheese and Bacon Stuffed Mushrooms
24 large fresh mushrooms
1 carton (8 ounces) reduced-fat spreadable chive and onion cream cheese
1 cup (4 ounces) crumbled blue cheese
4 green onions, chopped
2 garlic cloves, minced
3/4 cup bacon bits, divided

     Lightly oil or spray dutch oven.
     Remove stems from mushrooms and set caps aside; discard stems or save for another use.
     In medium bowl combine cream cheese, blue cheese, onions, garlic and 1/4 cup bacon bits.
     Stuff into mushroom caps, a scant tablespoonful in each one.
     Place in prepared dutch oven.
     Sprinkle with remaining 1/2 cup bacon bits.
     Bake at 350 degrees for 15-20 minutes or until mushrooms are tender.

Sprinkle stuffed mushrooms with crumbled bacon

Too high of a temperature caused them to become soupy

Still delicious in spite of being a bit overcooked


  1. Reads good to me too. Toast was a good thing to use with them if they were limp and soupy.

  2. Sounds yummy and I always love your post pictures... so much fun.

  3. NOT for Dutch ovens? No such thing.Give it all to us. Love your post. Keep up the good work.
    Ron Clanton
    The outlaw Gourmet

  4. Thank you for your encouragement and for stopping by to read my blog! Liddy

  5. These look great. I am going to try for the footbal game this weekend.

  6. From BIGDADDYBR549...Hey Polly Wog, glad to talk to ya. I've done stuffed mushrooms in a DO and had the same result with liquid. Last time I set 2 trivets in the bottom to raise them, helped alot. Keep up the good work, best blog out there.

  7. Great idea with the trivet, will definitely give it a try, thanks! Liddy