This recipe for stuffed mushrooms gets heat from habanero peppers that's tempered by the richness of blue cheese. Four large portabella mushrooms can be substituted for the smaller mushrooms for an entree. —Laurie Bock, Lynden, Washington
Blue Cheese Chicken Stuffed Mushrooms
Peppers (Hot)
Blue Chicken Stuffed Mushrooms
Prep Time
15 min
Cook Time
30 min
Yield
3 dozen
Ingredients
- 36 whole fresh mushrooms
- 1/4 pound ground chicken
- 1/3 cup crumbled blue cheese
- 1/4 cup plus 1 tablespoon minced fresh parsley, divided
- 2 tablespoons sliced almonds
- 1 habanero pepper, seeded and finely chopped
- 1 garlic clove, minced
- 1/2 teaspoon za'atar seasoning
- 2 tablespoons fig jam, warmed
Directions
- Preheat oven to 400°. Remove and finely chop mushroom stems. Arrange mushroom caps on ungreased baking sheets.
- In a large bowl, combine ground chicken, chopped mushroom stems, blue cheese, 1/4 cup parsley, almonds, pepper, garlic and za'atar seasoning. Stir until blended. Carefully spoon into mushroom caps. Brush with jam.
- Bake until meat is no longer pink and mushrooms are tender, 30-32 minutes. Sprinkle with remaining 1 tablespoon parsley before serving. Serve warm.
Nutrition Facts
1 stuffed mushroom: 18 calories, 1g fat (0 saturated fat), 3mg cholesterol, 19mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 1g protein.
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