Wild and Mild Stuffed Mushrooms

Ingredients

  • 1 package (8 oz.) cream cheese, at room temperature
  • 4 ounces crumbled blue cheese (2/3 cup)
  • ½ cup chopped shallots
  • 3 ounces hard sourdough pretzels (about 4 large)
  • 4 dozen mushrooms (about 2-in.-wide caps; 3 lb. total)
  • 5 tablespoons butter
  • 1 fresh habanero chili (1/4 to 1/3 oz.)
  • + 1 more ingredients
    • Salt and pepper

1. Rinse and drain mushrooms and trim off tough stem ends. Gently snap off stems; finely chop stems. 2. In a 10- to 12-inch frying pan over high heat, frequently stir half the mushroom caps in 1 tablespoon butter until browned on both sides, about 7 minutes. Pour into a bowl and repeat to brown r...

View full recipe at My Recipes

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