It’s cold. It’s Christmas. It’s perfect for Deliriums’s Noel Christmas Beer. Strong. Warming and Crisp. Take a break from wrapping, pour yourself a glass and admire the tree. While you’re at it, why not have some niblets? Noel’s caramel sweetness and nutty flavor complement these addictive Chestnut and Blue Cheese Stuffed Mushrooms. Super quick to make, you’ll be relaxing in no time!
Roasted chestnuts can be found all over Shanghai right now. Grab a bag. Take advantage of another Cheers In special. Get the newest bootleg movie. And plan on not leaving your apartment for awhile.
Chestnut and Blue Cheese Stuffed Mushrooms
10 medium crimini (or whichever kind you prefer) mushrooms (or 20 small)
3 cloves minced garlic
1/2 cup roasted chestnuts, minced
1/2 cup toasted bread crumbs, finely cut
3 tablespoons minced fresh basil
1/4 cup strong blue cheese, crumbled
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 teaspoon pepper
1/2 cup shredded cheddar cheese
Wash mushrooms and removed stems. Mince mushroom stems and garlic. Saute until cooked. Mix garlic and mushrooms with chestnuts, basil, bread crumbs, blue cheese, egg, cinnamon, salt and pepper.
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Fill mushroom caps with stuffing and top with shredded cheddar cheese. Bake at 150 C (300 F) for 15 minutes. (If making small mushrooms they will take less time.)