Name: Blue Cheese Veggie Stuffed Mushrooms
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Vegetarian
Ingredients: 4 medium portabella mushrooms; 1/2 large sweet onion, diced; 3/4 C red bell pepper, diced; 3 ribs of celery, diced; 2 cloves minced garlic; 2 C zucchini, cut into very small cubes; Extra virgin olive oil; 1 tsp Italian seasoning; Salt and pepper; 1/2 C blue cheese plus more for garnish

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Fresh portabella mushrooms jam-packed with Italian seasoned sautéed vegetables and topped with tangy melted blue cheese! Only 179 calories per mushroom!

I'm not naive to the fact that I'm one of the 4 people on the continent who love both blue cheese and mushrooms. I'm not sure why these two get such a bad rap because I could easily eat them daily. I could add that tangy, bold flavor of blue cheese to pretty much any dish!

If you're one of the other 3 people then you have to try these stuffed mushrooms! I saw this recipe from Judy at Savoring Today and I couldn't wait to make it! There's no better way for me to get my veggies in for the day than by topping them with blue cheese. While this recipe is pretty versatile in that you could swap out any of the veggies, I didn't find that necessary as it was already jam-packed with all of my favorites!

These stuffed mushrooms are ideal for busy weeks because they can be made in advance and quickly reheated for a nutritious and low calorie lunch or dinner. They're so filling I ate just one for lunch and was stuffed! You could also pair them with grilled meats or throw some cooked bacon or prosciutto into the mix for some added protein. And at only 179 calories per mushroom, they're a perfect low calorie meal!

BLUE CHEESE VEGGIE STUFFED MUSHROOMS

179 calories per mushroom

Before we begin, let's go over a quick reminder on how to choose mushrooms (and store, if necessary)!

WHAT AM I LOOKING FOR WHEN I CHOOSE mushrooms?

Choose firm mushrooms that appear fresh and smooth. They should appear dry but not dried out.
A closed cap mushroom will have a delicate flavor, while an open cap with exposed gills will have a richer flavor.
Avoid mushrooms that appear bruised, shriveled, or slimy.
Stems should be firm and uniform in color.
Choose mushrooms that feel light for their appearance.

HOW DO I STORE mushrooms UNTIL I need them?

Remove from plastic wrapping and store in a paper bag in the refrigerator for up to 1 week. Whole mushrooms will last longer than sliced.

Tip: You can find more tips on seasonal produce selection and storage, plus tons of recipes from fellow food bloggers in my Monthly Seasonal Produce Guides!

cool, I'm in, so how do I make this recipe?

To start this recipe you want to begin by cleaning your mushrooms thoroughly and removing the stems. Using a teaspoon, remove all of the gills and discard. Brush the mushrooms with olive oil on each side then place onto a foil lined baking sheet.

Chop and dice all of the veggies and preheat a medium-sized saucepan over medium heat. Add in 2 tablespoon of olive oil then sauté the onion and celery until softened and beginning to brown, which will take about 10 minutes. Add in the minced garlic and cook for an additional 3-4 minutes, or until the garlic is fragrant. Transfer onion, celery and garlic into a medium-sized bowl and set aside.

In the same skillet with olive oil, add in the zucchini and red pepper and cook until they soften, which will take about 5 minutes. Add in 1 teaspoon of Italian seasoning and salt and pepper to taste, then cook for an additional 2-3 minutes.

Once the zucchini and pepper are done, add them to the bowl with the onion mixture and set aside to cool slightly.

The mushrooms can be cooked on either a grill over medium-high heat or in the oven at 350 degrees for 8-10 minutes. While whichever method you choose is preheating, add ½ C blue cheese crumbles to the veggie mixture and stir to mix in. Evenly stuff the oiled mushrooms then top with a little more blue cheese and salt/pepper to taste.

Bake for 8-10 minutes or until the mushrooms are slightly softened. Serve immediately or keep warm in a 200 degree oven until ready to serve.

Enjoy! Leftovers can be reheated wrapped in foil and warmed in the oven at 300 degrees for about 10 minutes.