Garden Blue Cheese Stuffed Mushrooms

Whole Foods .... need I say more?! So on this weeks trip I was going to buy some feta cheese to stuff mushrooms for an appetizer I thought of, but I found a great alternative. They had this Garden Blue Cheese Spread which contains blue cheese, provolone cheese, cream cheese with peppers, and spinach I think. At the end I placed some of the "almost-burnt" cheese on top and a little leaf of sweet basil - it added a nice taste of the burnt cheese and sweet/citrus of the basil. Makes 1 small carton of mushrooms (~12). Next time I will be doubling or even tripling this reciple!!


1 small carton of baby portabella mushrooms
1 small container Whole Foods garden blue cheese spread
3 prosciutto slices, with fat cut off
1 cup shredded monterey jack cheese
1 clove of garlic, minced


Preheat oven to 350
1. Wash the mushrooms softly, snip the stems and core out the middle. Set caps aside.
2. Mince up half of the mushroom stems and place in bowl. Mix in blue cheese spread and garlic.
3. Fill mushrooms with cheese spread.
4. Slice prosciutto into squares about 1x1 inch or small strips and press on to cheese spread. Place shredded cheese on top of each mushroom.
5. Place filled shrooms on baking pan and bake for 10min until cheese mixture is melted and mushrooms are slightly browned. You may want to put under broiler for a minute or two to get the tops brown and bubbly.