Black Olive and Bleu Cheese Stuffed Mushrooms
"Another awesome appetizer from a friend of mine. We modified it a little, but it's really good."
- Ready In:
- 35mins
- Ingredients:
- 5
- Yields:
-
12 mushrooms
- Serves:
- 6
ingredients
- 1 dozen large capped mushroom
- 1 (16 ounce) can black olives, pitted
- 6 -8 ounces blue cheese, crumbles
- 1 -2 ounce shredded parmesan cheese
- 1⁄2 teaspoon Tabasco sauce
directions
- Wash and dry the mushrooms, and remove the stems.
- In a small blender or food processor place the drained olives, the bleu cheese crumbles, shredded parmesan cheese, and tobasco sauce and pulse gently until the olives are finely minced, and the other ingredients have been well mixed with them.
- Remove the mixture from the blender or food processor and place in a bowl.
- Take the mixture and place a generous spoonful in each mushroom cap, on the stem side.
- Lay the now filled mushrooms on a cookie sheet and then place the cookie sheet into a 325 degree oven for 10 to 15 minutes.
- When removing from the oven, allow to cool for about 3 to 5 minutes before serving.
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RECIPE SUBMITTED BY
I enjoy cooking. I have been seriously into cooking since I was 6 years old. I have worked in Group Homes with people with disabilities, and have also written my own cookbook. (Published for family only, so far) My first cookbook was the Super Hero, Super Healthy cookbook. It has some great recipes, and explaines everything on a kids level, while being fun for adults to read too.
My mother, a cook of her own reknown, liked to use the following quote when it came to cooking: "The most important ingredient in any recipe is imagination."
