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.
Stuffed Mushrooms with Bacon & Blue Cheese
Ingredients
- 4 slices bacon
- 24 cremini mushrooms, 1½″ to 2″ diameter in size is ideal (about 12-14 ounces total)
- ¼ cup small-diced shallot
- 4 ounces full-fat cream cheese, at room temperature
- 4 ounces crumbled blue cheese
- 1 teaspoon chopped fresh thyme leaves, plus additional leaves for garnish
- ⅓ cup small-diced dried cherries (I like the ones from Trader Joe’s)
- ¼ teaspoon black pepper
- 2 tablespoons dried bread crumbs
Instructions
- Preheat oven to 350°F.
- In a skillet over medium heat, fry bacon until just crisp.
- While bacon is frying, brush mushrooms clean with a damp paper towel. Pop off the stems and finely mince them. Set aside the minced stems and caps.
- Once bacon is finished cooking, remove it to a paper towel-lined plate to cool. Add minced mushroom stems and diced shallots to the same skillet with the bacon drippings, and give a stir every now and then. Once they are softened (turn the heat down if they start to brown), about 6-8 minutes or so, remove them to another paper towel-lined plate to cool.
- In a medium bowl, combine cream cheese and blue cheese. Stir in the thyme, cherries, black pepper, and the cooled bacon, mushroom stems, and shallots.
- Divide cheesy stuffing mixture between the mushroom caps, pressing the stuffing into the caps and mounding it as needed, to use all of the stuffing mixture. Place stuffed mushrooms in a baking dish and sprinkle with a bit of bread crumbs.
- Bake for 20-25 minutes, or until mushrooms are softened and the stuffing mixture is nicely browned.
- Serve hot/warm, with additional thyme leaves sprinkled over the top.
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.
Sounds so wonderful. Cannot wait to try this!!
Mushrooms look amazing.. Blue cheese stuffed olives are a fav..
I loooooove feta, in and on almost anything. Also, a nice sharp white cheddar with honeycrisp apples. Nom nom. :)
Ooh look at your pretty new site!! LOVE!
Thank you! You were my first “new” comment. :)
Liking you on FB too! :o)
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.
I love Brie baked in puff pastry, with apricots and almonds!
Yep, liking you on Facebook!!
I love, love smoked gouda!!!
These mushrooms sound awesome and are now high on my list of things to make!!
I shared this giveaway on Twitter!
I shared this giveaway on Facebook!
I “follow” A Farm Girl’s Dabble on Twitter!
I “like” A Farm Girl’s Dabble on Facebook!
I love a toasted baguette rubbed with garlic, sprinkled with blue cheese and drizzled with honey!
Sharp cheddar… with apples… always and forever :)
Swiss – with Wheat Thins
I just friended you on Facebook too….
I have to say I love ALL of them! My go everyday cheese is extra sharp cheddar, the more snap the better…
Oh my word those mushrooms look fantastic! Favorite cheese? Gosh, couldn’t pick just one. Love cheese way too much!