|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 6g||29%|
|Total Carbohydrate 4g||1%|
|Dietary Fiber 1g||4%|
|Total Sugars 2g|
|Vitamin C 2mg||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
With no breadcrumbs or filler, these blue cheese stuffed mushrooms are an excellent low-carb snack. Blue cheese and cream cheese are combined with green onions and butter for the savory, cheesy stuffing.
Use large button mushrooms or portobello mushrooms in the recipe.
The recipe is easily scaled up for a crowd.
Line a baking sheet with foil.
Remove stems from mushrooms; chop enough of the stems to equal 1/2 cup. Set aside
Melt half of the butter in a large skillet over medium heat. Add about half of the mushrooms and cook, stirring, for 5 minutes; drain off fat. Repeat with remaining 3 tablespoons of butter and the rest of the mushroom caps.
In a medium bowl, combine the cream cheese and blue cheese; mix until well blended. Stir in the reserved chopped mushroom stems and the chopped green onions.
Preheat the broiler (500 F) and adjust the oven rack to the upper position. The mushroom caps should be about 4 inches from the heat source.
Place the mushroom caps on the foil-lined baking sheet and fill each them with the cheese mixture.
Broil the stuffed mushrooms until the tops are golden brown.
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven safe or heat resistant, tempered glass products can, and do, break occasionally.
Replace the blue cheese with sharp cheddar cheese.
Add 2 tablespoons of crumbled cooked bacon to the cheese mixture.
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