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Full Online Book HomeLearning KitchenAppetizers - Mushrooms - Blue Cheese And Hazelnut Stuffed Mushrooms
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Appetizers - Mushrooms -  Blue Cheese And Hazelnut Stuffed Mushrooms Post by :shepherd Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2529

Click below to download : Appetizers - Mushrooms - Blue Cheese And Hazelnut Stuffed Mushrooms (Format : PDF)

Appetizers - Mushrooms - Blue Cheese And Hazelnut Stuffed Mushrooms

Makes about 30 pieces

1/4 cup hazelnuts
30 large (1 1/2 inch diameter) mushrooms, about 1 pound
1 tablespoon butter
1/4 cup finely chopped onion
2 teaspoons minced garlic
1 teaspoon minced fresh thyme
2 tablespoons dry sherry
1/4 teaspoon salt
1/2 cup heavy cream
dash Tabasco
1/4 teaspoon Worcestershire sauce
1/4 cup blue cheese crumbles
3 tablespoons grated, high-quality parmesan cheese
2 tablespoons dry unseasoned bread crumbs


To toast hazelnuts: Preheat oven to 350 degrees. Place the hazelnuts on a baking sheet and toast in oven for about 6 - 8 minutes, or until golden. When cool enough to handle, put hazelnuts in a clean, non-fuzzy dishtowel and rub as much skin off hazelnuts as comes off easily. Chop nuts and set aside until needed.
Remove the stems of the mushrooms; set caps aside. Chop the mushroom stems fine.

In a large non-stick skillet melt the butter over medium-high heat. Add the chopped mushroom stems and onions, and sauté for about 3 - 4 minutes until soft. Add the garlic and sauté for another 30 seconds. Then add thyme, sherry and salt, and reduce mixture till dry. Add the cream, Tabasco and Worcestershire sauce. Cook, stirring often, until cream is reduced and thickened and the liquid is almost all cooked out. Mixture should be pasty (OR paste-like).

Remove from heat and transfer mixture to a bowl and let cool to room temperature. When cool, stir in the toasted chopped hazelnuts, blue cheese, parmesan and bread crumbs.

Stuff the mushroom caps, dividing the filling evenly (about 2 teaspoons per mushroom). Press filling in well and mound it up.

Lightly pan-spray (or oil with olive oil) a baking sheet with sides. (Chef's trick: Sprinkle the pan lightly with salt and pepper to season the bottoms of mushrooms.) Place mushrooms, not touching, on the baking sheet.

If desired, cover tightly and refrigerate up to one day in advance. Let come to room temperature before baking.

To bake and serve: Preheat oven to 400 degrees F. Bake for about 10 minutes, or until mushrooms are just getting tender and lightly browned and filling is gooey. Serve immediately.

Copyright 2001 by Kathy Casey Food Studios
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1 pound large fresh mushrooms 1/2 stick butter 1/2 teaspoon each: garlic salt & pepper 1 teaspoon parsley 2 Tablespoons seasoned bread crumbs 2 Tablespoons grated mozzarella Wash mushrooms. Remove stems and chop fine. Saute these in 2T. butter. Sprinkle with garlic salt and pepper. Add parsley and crumbs to make a stuffing. Melt rest of butter and put in a baking pan. Stuff caps and place in dish, sprinkle with cheese and bake at 350 for 10-15 minutes.
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