Several years ago, I lived in Kansas City Missouri with my brother Andrew. He took me to Stephenson’s Old Apple Farm Restaurant. It left a lasting impression on me as it was a quaint, country-style restaurant, built to resemble a red barn on the outside, it was inviting and homey. Located in the eastern section of Kansas City, it offered tasty home-cooked meals, including hickory smoked chicken, pork loin chops, freshly baked rolls, green bean casserole and other specialties. I hope to replicate the same ambience on my lavender farm someday, except my dining experience will be out under the stars!
This Blue Cheese Stuffed Mushroom recipe is the closest I could get to replicating Stephenson’s recipe.
V. jouir de, prendre plaisir!
24 large mushrooms, cleaned and stemmed
3 tablespoons butter
1 medium-size onion, chopped
2 cloves garlic, minced
1/4 cup chopped fresh parsley leaves
1 (8-ounce) package cream cheese, softened and cut into pieces
1/2 cup (2 ounces) blue cheese, softened and cut into pieces
1 tablespoon fresh-squeezed lemon juice
2 tablespoons cream sherry or port wine (optional)
Salt and pepper to taste
Preheat oven to 400 degrees F. Remove stems from mushrooms; chop finely and set aside.
n a large frying pan over medium heat, melt butter. Add chopped mushroom stems, onions, and garlic. Saute approximately 5 to 6 minutes or until onions are translucent.
Reduce heat to low; add parsley, cream cheese, blue cheese, lemon juice, and cream sherry or port. Stir until cheeses are melted and well blended. Remove from heat.
Season to taste with salt and pepper.
Spoon cheese mixture into the mushroom caps, filling generously.
Place stuffed mushroom caps on a baking sheet with sides.
Bake approximately 8 to 10 minutes until mushrooms are cooked and cheese is melted. Remove from heat and place mushrooms on a large serving plate or platter. Serve immediately.
Makes 24 stuffed mushrooms.