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Blue Cheese & Hazelnut Stuffed Mushrooms

Source of Recipe


Kathy Casey






List of Ingredients



• 1/4 cup hazelnuts
  
• 30 large (1-1/2-inch diameter) mushrooms (about 1 lb.)
  
• 1 Tbsp butter
  
• 1/4 cup finely chopped onion
  
• 2 tsp minced garlic
  
• 1 tsp minced fresh thyme
  
• 2 Tbsp dry sherry
  
• 1/4 tsp salt
  
• 1/2 cup whipping cream
  
• Dash Tabasco sauce
  
• 1/4 tsp Worcestershire sauce
  
• 1/4 cup blue cheese crumbles
  
• 3 Tbsp grated high-quality Parmesan cheese
  
• 2 Tbsp dry, unseasoned bread crumbs
  






Instructions



1. To toast hazelnuts: Preheat oven to 350 degrees (F). Place the hazelnuts in a baking pan and toast in oven for about 6 to 8 minutes, or until golden. When cool enough to handle, put hazelnuts in a clean, nonfuzzy dish towel and rub as much skin off hazelnuts as comes off easily. Chop nuts and set aside until needed.
   
   
2. Remove the stems of the mushrooms; set caps aside. Chop the mushroom stems finely.
   
   
3. In a large nonstick skillet, melt the butter over medium-high heat. Add the chopped mushroom stems and onions, and saute for about 3 to 4 minutes until soft. Add the garlic and saute for another 30 seconds. Then add thyme, sherry and salt, and reduce mixture until dry. Add the cream, Tabasco and Worcestershire sauce. Cook, stirring often, until cream is reduced and thickened and the liquid is almost cooked out. Mixture should be paste-like.
   
   
4. Remove from heat and transfer mixture to a bowl and let cool to room temperature. When cool, stir in the toasted chopped hazelnuts, blue cheese, Parmesan and bread crumbs. Stuff the mushroom caps, dividing the filling evenly (about 2 teaspoons per mushroom). Press filling in well and mound it up.
   
   
5. Lightly pan-spray (or oil with olive oil) a baking sheet with sides. (Chef's trick: Sprinkle the pan lightly with salt and pepper to season the bottoms of mushrooms.) Place mushrooms, not touching, on baking sheet. If desired, cover tightly and refrigerate up to 1 day in advance. Let come to room temperature before baking.
   
   
6. To bake and serve: Preheat oven to 400 degrees (F). Bake for about 10 minutes, or until mushrooms are just getting tender and lightly browned and filling is gooey. Serve immediately.
   
   Makes about 30 pieces.