I love it when something new comes my way. The flavors aren’t new – but the concept of this mushroom is! A few weeks ago I picked up the Taste of Home Cooking School magazine. In it was the recipe for this mushroom. I knew as soon as I saw it that I would be making it!
There are a lot of new things going on lately. We have been living in Albany now for about 5 months. I cannot believe it has been that long already. Pretty much the winter season….and of course, wouldn’t you know….Albany gets more snow that they have in a long time this year. It figures! I go where I think it may not be as nasty only to have one of the snowiest season’s in Albany, NY this year! Oh yes, I was talking about new things! Grumpy and I decided that we wanted to continue to renovate the home we own up north of us, even though we aren’t living in it. We did have it for sale however, since our contract is up and there was not even a serious offer, we decided to take it off the market. This home is now the home of my youngest son! We had renovated the bathroom before we knew we were moving and the next room would have been the kitchen. Well, it still was the kitchen because in the last month on the weekends we went home and did the job! Below is the product of our hard work and I am so jealous that Christopher gets to use this kitchen while my duplex is a tiny little space!
I have to give Grumpy the credit for how it looks – other than the color of the wall and the floor tiles – I chose the wall color and we chose the floor tiles together. This country home sits on 10 acres of land with no other house in site. I am sure going to miss sitting on our front porch after work this summer enjoying the nature around me!
So, in all things old and new, when you mix something new with the old you can come out with something amazing. Like my kitchen and these stuffed mushrooms! Enjoy!
Buffalo and Blue Cheese-Stuffed Mushrooms
adapted from Taste of Home Cooking School
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20 button mushrooms
1/4 cup chopped red onion
2 tablespoons butter
1/2 pound reduced fat blue cheese, crumbled
1 tablespoon Saucy Mama Hot Wing Sauce (or use your favorite hot sauce)
1/2 cup panko plus 1/4 cup, divided
Place rack in the upper third of the oven. Preheat oven to 375. Clean mushrooms and remove stems. Cut ends from stems and chop finely. Chop two of the mushrooms finely as well. Melt butter in a saucepan over medium low heat. Saute until onions are translucent and then add chopped mushrooms and stems. saute until softened and remove pan from heat. Stir in blue cheese, hot sauce, and 1/2 cup panko. Stir until smooth.
Spray a baking dish with cooking spray. Fill each mushroom cap with a spoonful of cheese stuffing, letting it moung just slightly. Sprinkle the remaining panko over the top. Bake for 18-20 minutes, until the mushrooms are soft. Broil for 1-2 minutes until tops are crisp. Serve with additional hot sauce if desired.