I was looking to do something a little less traditional for my second vegetable dish, for this Christmas. I wanted something slightly elevated to pair with a Prime Rib Roast.
After hours of looking through Pintrest and several websites I decided to go it alone and make my own. I have to tell you the results both while making them and serving them were nothing short of exstatic.
- 2 1/2 lbs fresh mushrooms. I used both white and Cremini
- 2 tsp minced garlic
- 3 Tbsp butter
- 8 oz cream cheese
- 2 tsp fresh chopped chives
- 5 strips bacon cooked and crumbled
- 3 oz fresh Blue Cheese
- 1/4 tsp Black pepper
- Wash mushrooms well. The last thing you want is dirt in your dish. This applies to the ones they claim are washed in stores.
- Carefully separate stems from the tops
- Place caps upside down on a foil lined baking sheet. Remember were filling these so the well left by the removed stem is where the filling goes.
- Finely chop stems. I add mine directly to sauce pan.
- Add butter, garlic and black pepper
- Saute on medium heat about 7 minutes until they both wilt and turn darker brown. Be careful not to burn them
- Spoon about 3/4 into waiting caps
- Broil about 15 minutes taking care not to burn them.
- Allow to cool at least 20 minutes while making the rest of the filling
- Combine cream cheese, blue cheese, crumbled bacon, fresh chives, and remaining stems mixture, yes that butter too.
- Using a spoon add filling on top of stems in mushroom well. This is a little messy so make sure you have extra paper towels nearby.
- Top with any loose stems from baking sheet.
- Refrigerate until ready to serve