Stuffed Mushrooms with Blue Cheese

Stav Kogan

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Servings: 4 servings

Calories: 139

2 tbsp raw sunflower seeds
12 large mushrooms
¼ cup crumbled blue cheese
¼ cup cream cheese
2 tbsp milk
2 tbsp fine bread or cracker crumbs
Mash the blue cheese, cream cheese, and milk in a medium bowl until smooth. Stir in the toasted sunflower seeds and bread crumbs.
Fill each mushroom cap with this mixture. Butter the baking dish and arrange the mushroom caps within. May be prepared to this point up to 24 hours in advance, covered, and chilled. Bake for 15 to 20 minutes, or until golden on top and juicy. Serve immediately.

Preheat the oven to 400°F.
Put the sunflower seeds in a baking dish large enough to hold the 12 mushrooms (to save you from dirtying an extra pan) and toast them in the oven until lightly golden, about 7 minutes.
Remove the stems from the mushrooms and reserve for another use. Wipe the mushroom caps clean with a damp cloth.

Calories: 139kcalCarbohydrates: 5.5gProtein: 4.5gFat: 8g

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