Mushrooms Stuffed with Blue Cheese by Alex Hitz
This is one of my favorite hors d’oeuvres recipes, and they’re just right for easy, elegant, fall entertaining. These are simple, quick, and the results are gorgeous! You can substitute hollowed-out cherry tomatoes for the mushrooms, if you’d like.
YIELD: 12 to 14 bite-size hors d’oeuvres
12 to 14 whole medium mushrooms, stemmed
4 ounces blue cheese (Roquefort, Gorgonzola, Stilton)
4 ounces cream cheese
1 tablespoon half-and-half
½ teaspoon lemon juice
¼ teaspoon coarsely ground black pepper
12 to 14 roasted whole pecans
Wipe the mushrooms with a cloth dipped in acidulated water (1 ½ teaspoons lemon juice or white vinegar to 2 cups water) to remove the grit. Do not rinse or wash the mushrooms in water as they will get soggy, bruise, and generally not hold up well when stuffed.
In a small mixing bowl, using an electric hand mixer, cream the blue and cream cheeses together with the half-and-half and lemon juice.
With a rubber spatula, transfer the cheese stuffing mixture into a pastry bag fitted with a star tip. Pipe the mixture into the mushroom tops, neatly and in a pretty pattern.
Place a whole roasted pecan on top, and serve.