Blue Cheesepesto Mushroom Appetizer Recipe 435

Steps:

• 1. Preheat oven to 375•. Wash mushrooms, remove stems, hollow out and brush inside and out with olive oil. In a medium-size mixing bowl, combine cheeses and pesto,*reserving 1/4 cup parmesan cheese for later. Stuff the cheese-pesto mixture into the mushroom caps. Arrange the caps on a cookie sheet. Sprinkle the mushrooms with the reserved parmesan cheese. Bake for 25 to 30 minutes, or until the cheese is bubbling and brownish. *If you can't find the larger button mushrooms for stuffing, you can use regular ones and just make more.

Steps:

• Remove and chop the mushroom stems.
• Cook the stems with the onions in butter until tender and brown.
• Mix together the 2 Tbs bread crumbs, cheese, salt and pepper; stir in the stems and onions.
• Fill the mushroom crowns with the mixture.
• Sprinkle all with the 3 Tbs crumbs.
• Place on a baking sheet and bake at 350° 12 minutes.

Steps:

• Preheat oven to 375•.
• Wash mushrooms, remove stems, hollow out and brush inside and out with olive oil.
• In a medium-size mixing bowl, combine cheeses and pesto,*reserving 1/4 cup parmesan cheese for later.
• Stuff the cheese-pesto mixture into the mushroom caps.
• Arrange the caps on a cookie sheet.
• Sprinkle the mushrooms with the reserved parmesan cheese.
• Bake for 25 to 30 minutes, or until the cheese is bubbling and brownish.
• *Oryou can make lots of small ones if desired.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place mushroom caps, tops facing down, on a baking sheet. Drizzle balsamic vinegar on each cap and sprinkle black pepper over vinegar.
• Bake in the preheated oven until tender and fragrant, about 25 minutes. Sprinkle blue cheese, pine nuts, and garlic on each cap. Continue roasting until cheese melts, about 10 minutes more.