Stuffed mushrooms in a new way – with pear and blue cheese
Collage “UP. Life”
Fragrant mushrooms, cheese with blue mold, sweet and juicy pear, crispy bacon – the recipe combined the best flavors and textures. If you want to cook mushrooms on the grill in an elegant and new way, this option is ideal.
Mushrooms in bacon are juicy inside and crispy outside, and the contrasting filling melts in your mouth and leaves a pleasant aftertaste.
By recipe shared food blogger Volodymyr Vivcharskyi on his Instagram page.
How to cook stuffed mushrooms with blue cheese and pear?
Ingredients:
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large mushrooms;
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pear;
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cheese with blue mold;
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walnuts;
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bacon.
How to cook?
Prepare the champignons: clean, cut off the stem and free the center. Wash the pear and cut it into small cubes.
Fill each mushroom cap with a pear and add a piece of walnut and blue cheese. Fold two strips of bacon crosswise, and place a stuffed mushroom in the center. Wrap it in bacon and transfer to the grill. Repeat this with all the caps.
Cook the mushrooms until golden brown. Turn the rack a few times during frying so that they cook evenly on both sides.
Tips and life hacks
If you don’t like blue cheese, substitute Brie, Camembert, or your favorite.
Instead of walnuts, you can add cashews or almond flakes. They also go well with pear.
The filling of pears and cheese can be replaced with minced meat. It should be additionally seasoned to taste. Minced meat can also be mixed with cheese or chopped and fried mushroom legs.
We will remind you advisedhow to prepare 4 marinades for barbecue.
