Mushrooms Stuffed with Blue Cheese and Pecans Yield: 12-14 bite-sized hors d’oeuvres 12-14 WHOLE MEDIUM MUSHROOMS 4 OZ BLEU CHEESE (ROQUEFORT, GORGONZOLA, STILTON) 4 OZ CREAM CHEESE ½ TEASPOON LEMON JUICE 1 TABLESPOON HALF AND HALF FRESHLY GROUND BLACK PEPPER TO TASTE 12-14 ROASTED WHOLE PECANS CHOPPED PARSLEY TO GARNISH 1. Take stems out of mushrooms. 2. Wipe mushrooms clean with a cloth dipped in acidulated water (1 ½ teaspoons lemon juice or white vinegar to 2 cups water) to remove grit. Do not wash mushrooms, as they get soggy and will not hold up properly. 3. Cream bleu and cream cheeses together with half and half, lemon juice, and pepper. 4. Place mixture in a pastry bag fitted with a star tip, and pipe into mushroom top. 5. Top with a whole Roasted Pecan, and garnish with chopped parsley, or a sprig of fresh basil, and be sure to make them pretty. People eat with their eyes.
Posted on: Tue, 22 Oct 2013 04:31:22 +0000
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