Mushrooms Stuffed with Bacon, Blue, & Cherry {giveaway}

Mushrooms. I could seriously eat them every single day of the week. Their earthiness is something I find hard to resist, whether grilled, sauteed, or in this case, stuffed.

I remember making stuffed mushrooms as a kid, with a recipe of Mom’s that involved lots of gooey mozzarella cheese. It was a favorite appetizer that our family made for special occasions, and there were never any leftovers.

This recipe for Mushrooms Stuffed with Bacon, Blue Cheese, & Dried Cherry is a little more involved than the one from my childhood, but incredibly worth the extra time and effort. The meaty bites are packed with flavor. Lots of yummy flavor. I love how the salty bacon and blue cheese is offset by little pops of sweet dried cherry. It’s a fabulous coming together of tastes and textures. My “blue cheese is gross” oldest daughter even downed a few. There really is no resisting.

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And I have a GIVEAWAY to share with you from Ile de France!

That’s right…cheese! 

Ile de France sent me some of their beautiful Roquefort over the holidays. And I have proceeded to enjoy it sprinkled on green salads, on crackers with a drizzle of honey, and as a major component in the awesome Mushrooms Stuffed with Bacon, Blue Cheese, & Dried Cherry. Creamy and robust, this cheese is both versatile and delicious!

And now, Ile de France is going to share some of their deliciousness with you. Together, we are giving away FIVE baskets of cheese! Each basket will include brie cheese, goat cheese, and Roquefort.

**** This giveaway is now closed. Congratulations to Stephanie, Terry, Amanda, Merry, & Sylvie, who have each claimed their cheese basket. Thank you to EVERYONE who entered this giveaway!

To enter to win one of five cheese baskets:

  • Simply leave a comment, sharing your favorite kind of cheese and your favorite way to eat it.

And for extra entries:

  • Join a farmgirl’s dabbles on facebook. Leave a comment letting me know.
  • Follow a farmgirl’s dabbles on twitter. Leave a comment letting me know.
  • Share this giveaway on facebook and/or twitter and let me know with a separate comment for each way you shared.
    Sample tweet: I entered to WIN 1 of 5 cheese baskets from @IDFCheese! #Giveaway at @farmgirlsdabble: http://wp.me/pTM9A-1qQ

This giveaway will remain open until Thursday, January 12th, 6:00 pm CST. Five winners (USA residents only) will be chosen at random. I will email the winners, who will then have 48 hours to respond. If there is no response to claim a prize, another winner will be chosen.

Disclosure: Thanks to Ile de France for providing me with yummy Roquefort to sample and the items for this giveaway. You can find Ile de France on facebook and twitter. All text and opinions are my own.

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Mushrooms Stuffed with Bacon, Blue Cheese, & Dried Cherry

Yield: 24 to 26 stuffed mushrooms

Ingredients

  • 24 to 26 medium to large sized baby portabello mushrooms (about 1-1/2" to 2" in diameter)
  • 4 slices bacon
  • 1/4 c. small diced shallot
  • 4 oz. cream cheese, at room temperature
  • 4 oz. blue cheese, crumbled
  • 1 tsp. finely chopped fresh thyme
  • 1/3 c. small diced dried cherries (I love the ones from Trader Joe’s!)
  • 1/4 tsp. black pepper
  • 2 T. dried bread crumbs

Preparation

Preheat oven to 350°.

Pop the stems off the mushrooms, then finely dice the stems. Set aside both the stems and the caps.

In a skillet over medium heat, fry the bacon until crisp. Remove bacon to a paper towel-lined plate to cool. Add the diced mushroom stems and shallots to the same skillet with the bacon drippings, and give a stir every now and then. Once the shallots and mushrooms have softened (turn the heat down if they are browning too much), about 10 minutes or so, remove them to another paper towel-lined plate to cool.

In a separate bowl, combine the cream cheese and blue cheese. Stir in the thyme, cherries, black pepper, and the cooled bacon, mushroom stems, and shallots. Using a teaspoon, fill the mushroom caps with a mound of the cheesy stuffing. Place in a baking dish and sprinkle with a bit of bread crumbs. Pop them into the oven and bake for 20 to 25 minutes, until softened and nicely browned. They are best eaten warm, so just let them cool for about 5 minutes before serving.

Source

a farmgirl's dabbles

I’m linking up with the following this week:

   

198 Responses to “Mushrooms Stuffed with Bacon, Blue, & Cherry {giveaway}”

  1. #
    151
    Cammie — January 10, 2012 at 8:20 am

    I love, love smoked gouda!!!
    These mushrooms sound awesome and are now high on my list of things to make!!

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    152
    Cammie — January 10, 2012 at 8:21 am

    Yep, liking you on Facebook!!

  3. #
    153
    M.J. Jacobsen — January 10, 2012 at 5:47 pm

    I love Brie baked in puff pastry, with apricots and almonds!

  4. #
    154
    Kathleen QW — January 10, 2012 at 11:31 pm

    Like many Latino families, ours has made pork tamales at Christmas for many, many years. Some years ago, we decided to add to this tradition by adding cheese tamales. We have tried various combinations of cheeses, but honestly, the one I think really smooths everything out is the cream cheese. Not a huge fan of it by itself, but it is undeniably a wonderful cheese.

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    155
    Kathleen QW — January 10, 2012 at 11:33 pm

    Liking you on FB too! :o)

  6. #
    156
    Katrina @ In Katrina's Kitchen — January 11, 2012 at 8:03 pm

    Ooh look at your pretty new site!! LOVE!

    • Brenda replied on January 12th, 2012 at 8:24 am

      Thank you! You were my first “new” comment. :)

  7. #
    157
    Natalie Bunnell — January 12, 2012 at 9:52 am

    I loooooove feta, in and on almost anything. Also, a nice sharp white cheddar with honeycrisp apples. Nom nom. :)

  8. #
    158
    Lori M — January 12, 2012 at 9:53 am

    Mushrooms look amazing.. Blue cheese stuffed olives are a fav..

  9. #
    159
    erica s — January 12, 2012 at 10:35 am

    Sounds so wonderful. Cannot wait to try this!!

  10. #
    160
    Dianne Bettin — January 12, 2012 at 11:09 am

    These look fantastic! I needed a new appetizer to take to a party Saturday and this looks like the one! Thanks Brenda!
    Favorite cheese……..Oh my gosh I don’t know how I could pick. I love them all. But I guess my favorite would have to be fresh mozzarella done anyway possible with garden tomatoes and basil – bruschetta’s, salads – I am getting a craving now and it is a LONG time to tomato season.

  11. #
    161
    Kate Webster — January 12, 2012 at 11:47 am

    Quite simply Roule Cheese on crackers

  12. #
    162
    Kelly Nahra — January 12, 2012 at 11:51 am

    This looks so amazingly yummy!:) I am a big cheese fan!:) Love your pages on twitter & facebook too!

  13. #
    163
    Linda F — January 12, 2012 at 12:19 pm

    I like to keep it simple. My favorite is Brie on crackers.

  14. #
    164
    Jessica L — January 12, 2012 at 1:05 pm

    My favorite kind of cheese is blue cheese and I love to eat it with bacon in a salad!

  15. #
    165
    Rosemary Breschuk-Chiu — January 12, 2012 at 1:41 pm

    Mushrooms and cheese, of any variety, just go so well together!

  16. #
    166
    Murry Huizingh — January 12, 2012 at 1:59 pm

    I have gotten hooked on Goat’s Milk Brie. I’ll eat in on anything…well not chocolate.

  17. #
    167
    Susan H. — January 12, 2012 at 3:20 pm

    My favorite is either Brie or Pepper Jack on crackers.

  18. #
    168
    Susan H. — January 12, 2012 at 3:22 pm

    I follow you on FB. Susan Brown Hatcher

  19. #
    169
    Susan H. — January 12, 2012 at 3:23 pm

    I follow you on Twitter. @sebh55

  20. #
    170
    Susan H. — January 12, 2012 at 3:24 pm

    I shared on my FB wall. Susan Brown Hatcher

  21. #
    171
    Susan H. — January 12, 2012 at 3:24 pm

    I tweeted about the giveaway. @sebh55

  22. #
    172
    Chris — January 12, 2012 at 5:19 pm

    The new site looks GREAT Brenda!

    • Brenda replied on January 12th, 2012 at 9:23 pm

      Thank you!! :)

  23. #
    173
    Greg — January 15, 2012 at 11:16 pm

    Hey Cuz. Made the mushrooms for a dinner-club meeting tonight, They went over great! Very tasty. We had some prosciuto left over from the egg bake so we used that instead of bacon. Have to be thrifty too you know.

    • Brenda replied on January 18th, 2012 at 9:03 pm

      Hi Greg! Thanks for letting me know…I’m sure the prosciutto was good in this, too. I’m all about thrifty when I can be! ;)

  24. #
    174
    Dianne Bettin — January 16, 2012 at 2:35 pm

    Thanks for sharing this recipe!! I made these mushrooms for a gathering on Saturday and they were awesome!! I used a parmesian bread crumb mixture I had left over in my freezer on top and that worked nicely. My husband is not really a blue cheese fan but he loved these. Definitely will go in my binder to make again!

    • Brenda replied on January 18th, 2012 at 9:06 pm

      It was so nice to see you and your husband last evening, and to meet your daughter – you must be so proud, she’s very lovely and personable. Thanks for letting me know you made these – I’m so glad they were a hit!

  25. #
    175
    Radhika — January 30, 2012 at 11:32 am

    Glad I found your blog! These mushrooms look divine. I recently made meatless version, and will try with blue cheese next time.

    • Brenda replied on January 30th, 2012 at 5:51 pm

      Thank you so much! The mushrooms and blue cheese are a great combo – hope you give it a try!

  26. #
    176
    cheryl — February 7, 2012 at 4:57 pm

    I seriously want to make these!!! Yum!!!

    • Brenda replied on February 11th, 2012 at 2:19 pm

      Stuffed mushrooms always remind me of you. :)

  27. #
    177
    Lisa — January 10, 2013 at 9:55 am

    Yea! I am *so* making these. I love stuffed mushrooms, but am not always fond of the crabmeat. This is the perfect solution!! Thx!

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