Stilton is an English blue cheese that adds a unique flavor to these blue cheese and bacon stuffed mushrooms.
Stilton cheese has a Protected Designation of Origin (PDO) status and there are only seven dairies licensed to produce it.
The blue Stilton is a semi-soft, blue-veined cheese with the characteristic smell and taste of a blue cheese, only milder and creamier.
Stuffed mushrooms can be refrigerated until you’re ready to bake them which makes them a perfect make-ahead appetizer.
Stilton Blue Cheese and Bacon Stuffed Mushrooms
- 12 large cremini mushrooms
- 2 thick slices of bacon, coarsely chopped ((about 1/2 c.))
- ½ c onion, minced
- 3 oz Stilton, crumbled ((about 1/2 c))
- ½ c Panko breadcrumbs
- 2 Tbsp parsley, chopped
Heat oven to 350° F.
Clean mushrooms with a moist paper towel. Remove stems and coarsely chop, set aside. Place mushroom caps, underside up in a medium baking dish.
In a medium skillet over medium heat, cook bacon about 3 minutes stirring occasionally, until slightly crisp and fat has rendered. Add onion and cook 2 minutes. Add chopped mushroom stems and cook an additional 1-2 minutes, until mushrooms are tender and onions are translucent. Remove from heat.
Transfer onion mixture to a medium bowl and allow to cool 3-5 minutes. Add crumbled Stilton, panko and parsley. Stir until mixture is well combined and holds together when gently squeezed. Fill mushroom caps with about 1 tbsp. of filling.
At this point, mushrooms can be refrigerated until ready to bake. Bake mushrooms for 25-30 minutes until mushrooms are tender and filling is golden brown. Serve immediately or at room temperature.
Recipe by Christine Hyatt at the American Cheese Society.
Want to make it an appetizer party? Here are our tips for success.
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