Buffalo and Blue Cheese-Stuffed Button Mushrooms
Courtesy of the Mushroom Council and Pithy and Cleaver
These nontraditional stuffed mushrooms are filled with creamy blue cheese and tangy Buffalo sauce. They’re sure to be a hit amongst lovers of hot wings.
Yield: 5 servings
20 button mushrooms
3/4 cup chopped shallots
2 tablespoons butter
1/2 lb mild blue cheese, crumbled
1/4 cup Frank’s RedHot Sauce
1/2 cup + 1/4 cup panko, divided
additional Frank’s RedHot Sauce for serving
Preheat oven to 375°F, and place a rack in the upper third of the oven. Clean mushrooms and remove stems. Cut ends from stems and chop finely. Chop two of the mushrooms finely as well. Dice shallots. Melt butter in a heavy 4 qt pan and add shallots. Sauté over medium-low heat until transparent and then add chopped mushrooms and stems. Saute until softened and remove pan from heat. Stir in blue cheese, Frank’s sauce, and 1/2 cup panko, stir until smooth.
Grease a cookie sheet with olive oil. Brush mushroom caps with oil and spread out on cookie sheet. Fill each mushroom cap with a spoonful of the cheese stuffing, letting it mound just slightly on the top of the mushroom. Sprinkle the remaining panko over the top. Bake for 18-20 minutes, until mushrooms are soft. If you have a broiler, feel free to turn it on for a minute or two to crisp up the top, but watch it carefully. Serve with additional hot sauce.
Calories: 280; Total Fat: 18g; Saturated Fat: 11g; Cholesterol: 45mg; Sodium: 1230mg; Protein: 13g; Carbohydrate: 17g; Dietary Fiber: 1g