Blue Cheese Stuffed Mushrooms

  • 1.5 pounds fresh, whole button mushrooms
  • 2 T. butter
  • 2 cloves garlic, minced
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 2 T. finely chopped chives
  • 2 T. sour cream
  • 2 T. cream cheese
  • 6 oz. crumbled blue cheese
  • 1/4 c. chicken broth
  • 1 T. orange juice

Preheat the oven to 400 degrees F. Place the mushrooms in a large colander and wash them briefly to remove any dirt or debris from them. Remove the stems and set aside while placing the caps in rows in a 9 x 13-inch baking pan.

Finely chop the reserved mushroom stems and sauté in a skillet in which you've melted the butter. Add the garlic, seasonings, and chives. Cook until the mushrooms are softened and the garlic is fragrant and lightly browned. Add the sour cream and cream cheese and stir to combine. Turn off the heat and add the blue cheese. Stir to form a chunky stuffing.

Carefully spoon some of the blue cheese mixture into each of the hollowed out mushroom caps in the baking pan. When all of the mushrooms have been stuffed, carefully pour the chicken broth and orange juice into the bottom of the pan and bake the mushrooms for 25-35 minutes or until the mushrooms are soft and the cheese mixture is bubbly and golden. Serve immediately.

  • Yields: 8-10 servings
  • Preparation Time: 45 minutes
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