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

7 comments:

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

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

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  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
    roguedutchovencookers.blogspot.com

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

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

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  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.

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

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