Blue Cheese Stuffed Mushrooms

Yield: 14 stuffed mushrooms

Ingredients

14 medium crimini or button mushrooms or a mixture of both (2- inch diameter)

check butter or margarine 2 Tablespoons butter or margarine

check green onions, chopped 4 green onions, chopped

check garlic, minced 1 clove garlic, minced

check (2 ounces) blue cheese, crumbled 1/2 cup (2 ounces) blue cheese, crumbled

check pine nuts, toasted* 1/3 cup pine nuts, toasted*

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Directions:

Preheat oven to 400 degrees F

Wash mushrooms and remove stems; chop stems to make about 1 cup. Set caps aside.

Cook mushroom stems, green onion and garlic in butter in a large skillet over medium heat for 5 minutes or until mushrooms are tender. Remove from heat.

Stir in cheese and pine nuts.

Spoon about 1 tbsp cheese mixture into each mushroom cap. Place mushroom caps, filled side up on a 15 x 10 x 1- inch baking pan. Bake for 12 to 15 minutes or until mushrooms are tender.

*To toast pine nuts:
Preheat oven to 350 degrees F Spread pine nuts on a shallow baking tray and bake, shaking frequently, until fragrant and light golden, about 8 minutes.

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