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Stuffed Mushroom Caps with Blue Cheese Souffle Recipe

Stuffed Mushroom Caps with Blue Cheese Souffle

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Average Rating:

Total Reviews: 9

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  • on January 01, 2013

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    Mushrooms tasted great. Added 2 pieces of cooked bacon that I diced. However I increased the cooking time

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  • on March 07, 2012

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    Very Good and easy. I used panko bread and cooked on my big steel keg 6min.@ 400.

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  • on January 08, 2011

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    This is delicious. Good combination blue cheese and panko! I will probably use a different blue cheese next time. Good go to appetizer.

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  • on December 25, 2009

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    I used small mushrooms but par-baked them after cutting out the stem but before filling. I then filled and baked about 6 minutes more. I even put chopped walnuts in some of them. I loved them and they were very easy. My husband just thought they were OK. I served them along side beef tenderloin.

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  • on December 25, 2009

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    I put them out for Christmas dinner. I really do recommend to use the little mushroom caps, a bit size is all you need. They really are very good.

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  • on February 09, 2008

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    Prefered these a bit hotter than the 5 min @ 375 made them, so they got nuked for 1 minute on high... Will definately add this to my menu planner!
    Thanks, Robert!

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  • on November 03, 2007

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    Next time, I would prefer to reduce the recipe way, way down and use tiny little mushroom caps (brown or white. I ran out of panko, so i used unseasoned bread crumbs. Use a high-quality Bleu and turn this recipe into a fabulous Amuse Bouche!

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  • on September 27, 2007

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    A winning combination. Great wow factor too. I had to guess what he meant by the size of the mushrooms, and just went with regular white mushrooms. They were the right size.

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  • on September 22, 2007

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    Super easy to make. Lots of flavor for lovers of blue cheese. I highly recommend this recipe.

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