"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Cheese Stuffed Mushrooms, by Darlene Newton, is from THE BIG BLUE JAR ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 lbs. medium sized mushrooms 6 tbsp. butter 1 8-oz. pkg. cream cheese, softened 1/2 cup crumbled blue cheese 2 tbsp. finely chopped onion
Remove stems from mushrooms and chop enough to make 1/2 cup. Saute caps in butter, medium heat for 5 minutes. Drain. Combine cheeses and mix until well blended. Stir in chopped stems and onions; fill caps with mixture. Place on cookie sheet and broil until golden brown.
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