Stuffed Mushroom Recipe

Ingredients

• 12 closed cup mushrooms
• 1.5 oz butter
• 1 tbsp thyme
• chopped
• 2 tbsp walnuts
• chopped
• 1 pear
• peeled and diced
• 1.5 oz blue cheese
• crumbled
• 2 oz butter at room temperature
• 2 garlic cloves
• minced
• 2 tbsp parsley
• chopped
• 3 tbsp bread crumbs
• 1 tbsp parmesan
• 4 large chicken livers
• cut into four
• 1/2 green apple
• peeled and diced
• 1 shallot
• chopped
• 1 oz butter
• 2 tbsp port wine
• 2 tbsp chives
• chopped
• salt and pepper

Instructions

1. Prepare the mushrooms by removing the stalk using a teaspoon. Scoop out inside and discard. Repeat the same process with all the mushrooms.
2. In a large pan, heat it to medium-high and add the butter. Fry the mushrooms and coat it with the butter. Season with salt and pepper.
3. Add thyme and turn it again. Keep turning until nicely done. Season the insides of the mushroom with salt and pepper. Repeat process with the remaining mushrooms. Remove and place on tray.
4. To make the blue cheese filling, in a small bowl mix together the blue cheese, pear and walnuts. Season with salt and pepper.
5. To make the butter mix, in another separate bowl mix together the bread crumbs, butter, garlic, parsley and Parmesan. Season with salt and pepper. Mix thoroughly.
6. To make the liver mix, heat a small frying pan and add the butter, apples, liver and shallot. Fry over high heat. Season with salt and pepper and toss it a few times. Add port wine and cook for 1 minute more. Remove from heat.
7. Preheat oven to 250F.
8. Stuff the mushrooms by filling four of the mushrooms with the blue cheese mix.
9. Fill the next four mushrooms with the butter mix.
10. Fill the last four mushrooms with the liver mix.
11. Place mushrooms inside the oven and grill for 3 to 5 minutes or until caramelized and golden.
12. Sprinkle with chives and serve.

Image courtesy of jeffreyw at creative commons.