Applewood Smoked Bacon Wrapped Blue Cheese Stuffed Mushroom

St. Supéry Estate Chef Tod Kawachi


Applewood Smoked Bacon slices – cut in half
6 Large Cremini Mushroom Caps (Portabellini)
3 oz. Blue Cheese
Black pepper – pinch
¼ tsp Fresh Thyme – chopped
¼ tsp Fresh Sage – chopped


Remove the core from the Cremini mushrooms and lightly season insides with salt and pepper. Combine the blue cheese, black pepper, thyme and sage together. Put a spoonful mound of the bleu cheese mix into the mushroom cap, wrap the slice of bacon around the mushroom top to bottom and secure with a skewer or toothpick to hold together. Bake these cap side down on a sheet pan in a 350F oven until the bacon has browned.

Wine Pairing: Rutherford Estate Vineyard Cabernet Sauvignon

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