Blue Cheese & Walnut Mushroom Caps

1. 1

   Preheat oven to 350 degrees.

2. 2

   Pop the stems out of the mushrooms and transfer caps to a medium bowl.

3. 3

   Drizzle 2 tablespoons olive oil over mushrooms and sprinkle with salt and pepper.

4. 4

   Arrange caps, stem side down, on a baking sheet and bake in preheated oven for 10-12 minutes until mushrooms begin to release water.

5. 5

   Remove caps from oven and cool.

6. 6

   In a food processor, finely chop walnuts and dried apples.

7. 7

   Add butter and blue cheese and pulse to blend.

8. 8

   Wrap the cheese filling in Saran Wrap and chill for 15 minutes.

9. 9

   Scoop out heaping teaspoon sized portions of filling and lightly roll into balls.

10. 10

    Press a ball into the cavity of each cooled mushroom cap.

11. 11

    Arrange filled caps on a baking tray, filled side up.

12. 12

    Before serving, return caps to hot oven for 5 minutes.

13. 13

    Mushrooms can be prepared and stuffed 24-hours in advance and simply heated to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.