Mushroom and Blue Cheese Bites

A light warm snack to go with white wine. Subtle aroma of mushrooms and cheese! An easy recipe for a quick snack to go with white wine. Ideal when slightly cooled, when the cheese is still soft and melts in your mouth. The wait for the main course will pass very unnoticed, under the impression of pleasure from the exquisite mixture of the taste of mushrooms and noble mold cheese. Gourmets will certainly agree and support me. For the hostess, this recipe is a godsend to satisfy the hungry tongues of impatient guests. And for the owner, this is a wonderful opportunity to praise his resourceful wife. Fast, easy and very tasty. Suitable for any buffet table, you can do without cutlery.
cook time: 20 min
Ava Prescott
Mushroom and Blue Cheese Bites

Nutrition Facts (per serving)

109
Calories
8g
Fat
1g
Carbs
8g
Protein

Ingredients (2 portions)

Basic:

Olive oil (I did without oil at all) 5 ml
Champignon (any. I have cream champignons. their hats were deeper.) 250 g
Blue cheese (Roquefort is best, it has a creamier texture and spreads more. I have a cornfield.) 70 g

Recipe instructions

Step 1

Step 1
The composition is very simple: mushrooms, cheese and butter as desired

Step 2

Step 2
Arrange mushroom caps without stems in a baking dish. To avoid using butter, use baking paper.

Step 3

Step 3
Cheese cut into pieces

Step 4

Step 4
Fill the caps with cheese

Step 5

Step 5
Bake in the oven in hot air mode at a temperature of 200 degrees. If you take Roquefort, it will melt better and spread a little due to its creamy and delicate structure.

Step 6

Step 6
I suggest serving with pear. It seems to me that the sweetish taste would be very appropriate. I think it’s possible with melon.... What do you think?

Additional rubrics

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