I have mentioned before that we love stuffed mushrooms, a guilty pleasure, at it's best, especially these. I realise that not everyone likes blue cheese and it could quite easily be replaed with somekind of other cheese, personally if I was to replace the blue cheese I would you some equally as strong tasting cheese, but as I've said before, cooking is all about personal taste. There is no point using a strong cheese, like epoisses de bourgogne which is a French soft cheese like brie but with an intense pungent spicy aroma, which I find intensifies when melted (that could just be me) if you don't like that, you could use a milder brie type cheese such as Brillat-Savarin which is also a French cheese with a very high fat content, it's creamy and soft.. If you don't like the rind you can always scoop out that yummy middle, or if brie totally isn't your gig you could use something like grated/shredded havarti instead, it's sweet, mellow and creamy. I'm certain whatever cheese you decide to use it will be totally delicious.
These can be served as an appetiser or as a main dish with large portobellos instead with a salad and crusty warm bread. The choices are limitless - so go wild and do what you want.
Blue Cheese and Bacon Stuffed Mushrooms
12 large fresh mushrooms
1/2 tub of chive and onion cream cheese
1/2 cup crumbled blue cheese
2 spring onions/scallions
1 minced garlic clove
1/3 cup bacon bits, divided
1. Remove the stems from the mushrooms and discard the stems (Or save them for something else). In a bowl combine the cream cheese, blue cheese, onions and garlic and just under 1/2 of the bacon bits, a third of your 1/3 cup, then stuff all your mushroom caps with about a tablespoon of the cream cheese mixture.
2. Place the mushrooms caps on a greased baking pan, sprinkle with the remaining bacon bits, and bake uncovered at 375F/190C. for about 20 minutes, or until the mushrooms are tender.
Alternatively you could use a couple of portobello mushrooms and top with grated cheese.
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