Sunday, December 22, 2013
Blue Cheese and Bacon Stuffed Mushrooms
Blue Cheese and Bacon Stuffed Mushrooms (via Cook's Country)
24 large white mushrooms (1 3/4 to 2 inches in diameter), stems removed and reserved (I used cremini mushrooms)
2 tablespoons olive oil
Salt and pepper
1 small shallot, minced
2 garlic cloves, minced
2 slices bacon, chopped fine
1/4 cup dry white wine
1 ounce blue cheese, crumbled (1/4 cup)
2 tablespoons chopped fresh chives (I used thyme)
1 teaspoon cider vinegar
1. Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil. Toss mushroom caps with oil, ¼ teaspoon salt, and 1/8 teaspoon pepper in large bowl. Arrange caps gill side up on prepared sheet and roast until juice is released, about 20 minutes. Flip caps and roast until well browned, about 10 minutes; set aside.
2. Meanwhile, pulse reserved stems, shallot, garlic, and 1/8 teaspoon pepper in food processor until finely chopped, 10 to 14 pulses. Cook bacon in 8-inch nonstick skillet over medium heat until crispy, about 5 minutes. Add stem mixture to skillet and cook until golden brown and moisture has evaporated, about 5 minutes. Add wine and cook until nearly evaporated and mixture thickens slightly, about 1 minute. Transfer to bowl and let cool slightly, about 5 minutes. Stir in blue cheese, thyme, and vinegar. Season with salt and pepper to taste.
3. Flip caps gill side up. Divide stuffing evenly among caps. Return caps to oven and bake until stuffing is heated through, 5 to 7 minutes. Serve.