This recipe for Blue Cheese Stuffed Mushrooms, by Karen Lutz, is from The Church Lady Casserole Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 pound fresh mushrooms 2 T crumbled blue cheese 2 tsp. lemon juice 2 cup soft bread crumbs
Wash. Remove and dice stems. Combine with blue cheese, softened butter, lemon juice and bread crumbs. Fill mushroom caps with stuffing. Brush with melted butter. Place mushrooms on rack in broiler pan so tops are about 3 inches from heat. Broil 3 minutes and serve.
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