Blue Cheese Stuffed Mushrooms Recipe

The flavors of toasted sunflower seeds and creamy blue cheese complement each other well in this Blue Cheese Stuffed Mushrooms recipe.

| February 2013

In Simply Satisfying (The Experiment, 2012), author Jeanne Lemlin offers more than 200 seasonal vegetarian recipes featuring readily available ingredients and straightforward techniques that are sure to please even the most dedicated of carnivores. These three vegetarian appetizer recipes come from the chapter "Starters." You can purchase this book from the Mother Earth Living store: Simply Satisfying.

Blue Cheese Stuffed Mushrooms Recipe

The toasted flavor of the sunflower seeds nicely complements the blue cheese in this stuffing. This version is cheesy and delicious.

Serves 4

• 2 tablespoons raw sunflower seeds
• 12 large mushrooms
• 1/4 cup crumbled blue cheese
• 1/4 cup cream cheese
• 2 tablespoons milk
• 2 tablespoons fine bread or cracker crumbs

1. Preheat the oven to 400°F. Put the sunflower seeds in a baking dish large enough to hold the 12 mushrooms (to save you from dirtying an extra pan) and toast them in the oven until lightly golden, about 7 minutes.

2. Remove the stems from the mushrooms and reserve for another use. Wipe the mushroom caps clean with a damp cloth.

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