Blue Cheese and Rice-stuffed Mushrooms

Blue Cheese and Rice-stuffed Mushrooms Recipe | Vegetarian Food from USA

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

Blue Cheese and Rice-stuffed Mushrooms are a delightful and sophisticated appetizer perfect for any gathering or special occasion. This recipe combines the earthy flavor of mushrooms with the sharp and creamy taste of blue cheese, balanced with the heartiness of rice and the freshness of basil. It's a dish that offers a complex flavor profile and a luxurious eating experience, making it a favorite among those who appreciate fine dining at home.

History

The concept of stuffed mushrooms dates back to the early 20th century, with variations of the dish appearing in different cultures. The addition of blue cheese is a more modern twist, reflecting a growing appreciation for bold flavors. This particular recipe, with its combination of blue cheese, rice, and fresh herbs, is a contemporary creation that pays homage to the dish's traditional roots while offering something new and exciting for the palate.

Ingredients

20 large fresh mushrooms
2 tbsp butter or margarine
0.25 cup finely chopped red pepper
0.5 cup heavy cream
0.33 cup crumbled blue cheese
1.5 cups cooked rice
1 tbsp minced fresh basil
0.13 tsp ground white pepper
fresh basil, chopped, for garnish

How to prepare

Clean the mushrooms with a damp paper towel.
Remove the stems from the mushrooms and finely chop them; set aside.
In a skillet, sauté the mushroom caps in butter until they are almost tender; then drain them on paper towels.
In the same skillet, sauté the mushroom stems and red pepper.
Add cream to the skillet and bring it to a boil.
Reduce the heat and add cheese; cook until the cheese is melted.
Stir in the rice, basil, and pepper; cook until everything is thoroughly heated.
Spoon the rice mixture into the mushroom caps.
Place the stuffed mushroom caps in a greased shallow baking pan.
Cover the pan and bake it at 350°F (177°C) for 10 minutes or until the mushrooms are tender.
Drain the mushrooms on paper towels.
Garnish the stuffed mushrooms with basil.

Variations

For a lighter version, substitute the heavy cream with half-and-half or a plant-based cream alternative. You can also experiment with different types of cheese, such as feta or goat cheese, for a different flavor profile. Adding chopped nuts like walnuts or pecans can introduce a pleasant crunch.

Cooking Tips & Tricks

For the best results, choose large, firm mushrooms that can hold the filling. Cleaning the mushrooms with a damp paper towel instead of washing them prevents them from absorbing excess water, which can make them soggy. When sautéing the mushroom caps and stems, ensure they are almost tender but not overcooked, as they will continue to cook in the oven. Lastly, gently fold the blue cheese into the mixture to maintain some of its texture.

Serving Suggestions

Serve these stuffed mushrooms as an elegant starter or a side dish. They pair beautifully with a crisp, green salad or as part of a tapas-style spread. For a more substantial meal, consider serving them alongside a protein such as grilled chicken or fish.

Cooking Techniques

Baking the stuffed mushrooms allows for even cooking and a tender texture. For an added touch of luxury, consider broiling them for the last minute or two to achieve a beautifully browned and bubbly top.

Ingredient Substitutions

If blue cheese is too strong for your taste, try using a milder cheese like mozzarella or gouda. For a gluten-free version, ensure that the rice is certified gluten-free, and consider using gluten-free breadcrumbs for added texture if desired.

Make Ahead Tips

The filling for the mushrooms can be prepared a day in advance and stored in the refrigerator. Stuff the mushrooms just before baking to prevent them from becoming soggy.

Presentation Ideas

Garnish the stuffed mushrooms with additional fresh basil or a sprinkle of paprika for color and flavor. Serving them on a platter lined with fresh greens adds visual appeal and enhances the overall presentation.

Pairing Recommendations

These stuffed mushrooms pair wonderfully with a dry white wine, such as Sauvignon Blanc or Chardonnay, which complements the richness of the blue cheese and the earthiness of the mushrooms.

Storage and Reheating Instructions

Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to two days. Reheat them in the oven at 350°F (177°C) until warmed through, about 10 minutes.

Nutrition Information

Calories per serving

Each serving of Blue Cheese and Rice-stuffed Mushrooms contains approximately 200 calories. This makes it a relatively light appetizer or side dish, suitable for those who are mindful of their calorie intake.

Carbohydrates

Each serving of Blue Cheese and Rice-stuffed Mushrooms contains approximately 15 grams of carbohydrates. The primary sources of carbohydrates in this dish are the rice and the mushrooms themselves, providing energy and dietary fiber.

Fats

This recipe is relatively high in fats, primarily due to the blue cheese and heavy cream. Each serving contains about 10 grams of fat, with a significant portion being saturated fat from the dairy components. However, these fats contribute to the rich and satisfying taste of the dish.

Proteins

Blue Cheese and Rice-stuffed Mushrooms offer a moderate protein content, with each serving providing around 5 grams of protein. The cheese is the primary protein source, making this dish a good option for a protein-rich appetizer.

Vitamins and minerals

This dish is a good source of several vitamins and minerals, including Vitamin D from the mushrooms, calcium and phosphorus from the blue cheese, and various B vitamins from the rice. Additionally, the red peppers provide Vitamin C and antioxidants.

Alergens

The main allergens in this recipe are dairy (blue cheese, heavy cream) and gluten (depending on the type of rice used). Individuals with allergies to these ingredients should exercise caution or seek alternative recipes.

Summary

Overall, Blue Cheese and Rice-stuffed Mushrooms are a flavorful and indulgent dish with a balanced nutritional profile. It offers carbohydrates for energy, proteins for muscle repair, and fats for satiety, along with essential vitamins and minerals.

Summary

Blue Cheese and Rice-stuffed Mushrooms are a versatile and flavorful dish that combines the earthy taste of mushrooms with the creamy, tangy flavor of blue cheese. With its rich nutritional profile and elegant presentation, it's the perfect choice for a special occasion or a sophisticated appetizer. Whether you're a seasoned chef or a home cook looking to impress your guests, this recipe is sure to delight.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was many years ago, when I was just a young girl eager to learn the art of cooking from my grandmother. She was a wonderful cook, and I loved spending time in her kitchen, watching her work her magic with pots and pans.

One day, while rummaging through her old recipe box, I came across a tattered piece of paper with a handwritten recipe for Blue Cheese and Rice-stuffed Mushrooms. I had never heard of such a dish before, but the combination of flavors intrigued me. I asked my grandmother about it, and she smiled and told me that it was a recipe she had learned from a dear friend many years ago.

That afternoon, we set to work making the dish together. We cleaned and de-stemmed the mushrooms, cooked the rice, and mixed in the tangy blue cheese. The aroma that filled the kitchen as the mushrooms baked in the oven was absolutely divine. When we finally sat down to eat, the flavors exploded in my mouth, and I knew that this recipe would become a favorite in my own kitchen.

Over the years, I have made these Blue Cheese and Rice-stuffed Mushrooms countless times, each time tweaking the recipe to make it my own. I have shared it with friends and family, and it has always been met with rave reviews. The recipe has become a staple at family gatherings and parties, and I love the way it brings people together around the dinner table.

I often think back to that day in my grandmother's kitchen, when I first discovered this delicious recipe. It was a turning point for me, a moment when I realized the joy that could be found in creating something delicious with your own two hands. Cooking has become a passion of mine, and I owe it all to that tattered piece of paper with the recipe for Blue Cheese and Rice-stuffed Mushrooms.

As I sit here now, writing this story, I can't help but smile at the memories it brings back. The sound of laughter in the kitchen, the smell of garlic and blue cheese mingling in the air, the taste of those perfectly cooked mushrooms bursting on my tongue. Cooking is more than just a way to nourish the body – it is a way to nourish the soul, to create something beautiful out of simple ingredients.

I will always be grateful to my grandmother for passing on her love of cooking to me, and for introducing me to this wonderful recipe. It has become a part of me, woven into the fabric of my life, a reminder of the joy that can be found in the simple act of preparing a meal for those you love.

And so, I will continue to make these Blue Cheese and Rice-stuffed Mushrooms for years to come, passing the recipe down to future generations and sharing the love and joy that it brings with all who taste it. Cooking is a gift, and I am grateful every day for the gift of this recipe that has brought so much happiness into my life.