Mushrooms Stuffed with Bacon, Blue, & Cherry
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.
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!
Disclosure: Thanks to Ile de France for providing me with yummy Roquefort to sample. You can find Ile de France on facebook and twitter. All text and opinions are my own.
Mushrooms Stuffed with Bacon, Blue Cheese, & Dried Cherry
Ingredients
- 24 to 26 medium to large sized baby portabello mushrooms about 1-1/2″ to 2″ in diameter
- 4 slices bacon
- ¼ c. small diced shallot
- 4 oz. cream cheese at room temperature
- 4 oz. blue cheese crumbled
- 1 tsp. finely chopped fresh thyme
- ⅓ c. small diced dried cherries I love the ones from Trader Joe’s!
- ¼ tsp. black pepper
- 2 T. dried bread crumbs
Instructions
- 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.
we love Feta cheese, crumbled over a fresh green salad, over pizza and our 7 layer greek dip.
karenmed409 dot net
I like you on facebook.
Sharp cheddar in homemade mac and cheese.
I love the versatility of goat cheese – it makes a simple green salad sooo good with toasted walnuts, juilienned beets – yum city! My husband loves stuffed mushrooms – I am looking forward to making them for our anniversary dinner later this month. Thanks for the wonderful recipes!
I can’t get enough of goat cheese, either! I hope you like these stuffed mushrooms! :)
I am a facebook fan of yours. Thanks for the chance to enter.
I love Gouda. I love it on almost anything (especially in mac and cheese). Thanks for the chance to enter.
I love Raclette Cheese:) yum! ( and Gouda and Brie….how to choose one???)
I would love to have my family try the cheese. I love your blog! I am a farm-girl too and can relate to many of the things you share. Love your recipes too! Thanks for sharing!
So nice to meet you, Rhonda! Thank you so much!
I never met a cheese I didn’t like and if I win, I will definitely try this recipe. Put my favorite for today as brie wrapped in puff pastry…mmmm
I follow you on Facebook and pin quite a few of your recipes on Pinterest!
So hard to choose – I love almost any cheese you put in front of me. Camembert is a sentimental favorite from a visit to France in 2009. Can’t wait to make these mushrooms!
I completely know how it is when a memorable trip creates a fondness for a certain food. I hope to make it to France some day. Hope you like these mushrooms! :)
I love feta; especially like it on salads but enjoy it added to other dishes also.
and i posted your giveaway on facebook :)
Any kind of cheese, as long as it’s melted!
I did go to FB and I clicked your ‘Like’ icon.
I copied and Tweeted ! ! !
Swiss, of course eaten in chunks ! ! !
My favorite is a tie between melty brie on bread and a great cheddar! :)
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