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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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:
- Cheryl at TidyMom for I’m Lovin’ It (Cupcake Liner Storage)
- Robyn at Add a Pinch for Mingle Monday (Shoot for the Moon)
- Rachel at A Southern Fairytale for Mouthwatering Monday (Caramel Pecan Biscuit Bake)
I love, love smoked gouda!!!
These mushrooms sound awesome and are now high on my list of things to make!!
Yep, liking you on Facebook!!
I love Brie baked in puff pastry, with apricots and almonds!
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.
Liking you on FB too!
)
Ooh look at your pretty new site!! LOVE!
Katrina @ In Katrina’s Kitchen recently posted..Patchwork Winter Mitten Cookies
Thank you! You were my first “new” comment.
I loooooove feta, in and on almost anything. Also, a nice sharp white cheddar with honeycrisp apples. Nom nom.
Mushrooms look amazing.. Blue cheese stuffed olives are a fav..
Sounds so wonderful. Cannot wait to try this!!
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.
Quite simply Roule Cheese on crackers
This looks so amazingly yummy!:) I am a big cheese fan!:) Love your pages on twitter & facebook too!
I like to keep it simple. My favorite is Brie on crackers.
My favorite kind of cheese is blue cheese and I love to eat it with bacon in a salad!
Mushrooms and cheese, of any variety, just go so well together!
I have gotten hooked on Goat’s Milk Brie. I’ll eat in on anything…well not chocolate.
My favorite is either Brie or Pepper Jack on crackers.
I follow you on FB. Susan Brown Hatcher
I follow you on Twitter. @sebh55
I shared on my FB wall. Susan Brown Hatcher
I tweeted about the giveaway. @sebh55
The new site looks GREAT Brenda!
Thank you!!
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.
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!
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!
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!
Glad I found your blog! These mushrooms look divine. I recently made meatless version, and will try with blue cheese next time.
Radhika recently posted..Super-duper Stuffed Mushrooms
Thank you so much! The mushrooms and blue cheese are a great combo – hope you give it a try!
I seriously want to make these!!! Yum!!!
Stuffed mushrooms always remind me of you.
Yea! I am *so* making these. I love stuffed mushrooms, but am not always fond of the crabmeat. This is the perfect solution!! Thx!
Lisa recently posted..Everything You Wanted to Know About Eggs Benedict And More updated Wed Jan 9 2013 3:33 pm EST