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A New Year’s Treat: Mushrooms Stuffed with Caramelized Onions, Blue Cheese, Rosemary and Walnuts

December 27, 2011 | Tags: Deborah Madison , Food , Vegetables | Post comment

A New Year’s Treat: Mushrooms Stuffed with Caramelized Onions, Blue Cheese, Rosemary and Walnuts

Those caramelized onions from earlier this month (see December 5th posting) get used in this New Year’s dish of stuffed baby bellas. They are just large enough to be a knife and fork food, but small enough to be a substantial, special appetizer without filling you up.  If you wanted to make more of main course, I suggest you get full sized portobellas, fill them partially with sautéed spinach, then add the onions and the rest of the ingredients.

These mouthfuls can be assembled hours before you plan to use them, then heated in the oven. When I make them for my husband and me for dinner, I heat them in a small skillet on the stove, covered until hot as I don’t like to heat a big oven for something so small—unless of course it’s being used for another dish at the same time.

Ingredients

6 3-inch mushrooms
sea salt and  freshly ground pepper
olive oil as needed
½ cup or more Caramelized Onions
6 small cubes of blue cheese or goat cheese
2 tablespoons walnuts chopped with1 teaspoon minced rosemary

Preparation

Preheat the oven to 375’.
Dislodge the caps from the mushrooms and remove the gills with a teaspoon. Salt and pepper each cap and brush the outer surfaces lightly with the olive oil. Fill with the caramelized mushrooms, and poke a small chunk of cheese into each. Bake for 20 minutes, then cover each with the walnut-rosemary mixture, and return to the oven for five minutes more. They should be sizzling and have released some liquid. (If there’s enough, spoon it, even a few drops, over the mushrooms.) Season with a pinch of salt and additional pepper and serve 1 or 2 per person.

Enough filling for 6 mushrooms