The combination of pears, walnuts and blue cheese in a large mushroom = absolute indulgence!
If you’re looking for new, original ideas for your next barbecue with friends or family, here is a recipe to try without delay! We’re going to stuff mushrooms with a filling of melting pears, crunchy walnuts, and blue cheese for character. The result is surprising but so indulgent! You can make two versions: one with bacon wrapped all around for a smoky flavor or plain for even more simplicity. This recipe is really quick to make and you will impress all your guests around the table.
We strongly recommend choosing large mushrooms, portobello-type, to achieve a nice balance between the mushroom and the filling. Don’t forget the small garlic and chive scented oil for a touch of color and freshness on the plate. These stuffed mushrooms can be served as an appetizer or as a side dish to meat, for example; it’s super easy and very addictive.
To make this recipe, follow the steps below:
MUSHROOMS STUFFED WITH PEARS, WALNUTS AND BLUE CHEESE 🍄🟫🍐🧀
For 4 people
Ingredients :
– 4 large portobello mushrooms
– 1 pear
– 100 g blue cheese (roquefort or Fourme d’Ambert)
– 40 g walnut kernels
– 1 drizzle of honey
– 8 slices of bacon or smoked bacon (optional)
– 2 tbsp olive oil
– 1 garlic clove
– 1 tsp chopped chives
– Salt, pepper
Preparation :
1. Clean the mushrooms and gently remove the stems.
2. Cut the pear into small dice and crumble the blue cheese. Roughly crush the walnuts and mix with the pears and cheese, then drizzle with honey.
3. Fill the mushrooms with this mixture, then wrap with bacon (optional). Cook on the barbecue or in the oven until the bacon is nicely grilled and the cheese melts.
4. Mix the olive oil with the chopped garlic and chopped chives. Season with salt and pepper.
5. When the mushrooms are well cooked, brush them with the scented oil and enjoy immediately.
