Blue Mushroom Towers

Ingredients for 12 servings

12 baby Portobello mushrooms 
1 tbsp (15 mL) olive oil 
1 clove garlic, minced 
1 tsp (5 mL) olive oil 
1/2 tsp (2 ml) black pepper 
1/2 cup (125 mL) Castello® Crumbled Blue Cheese 
1/4 cup (50 mL) Tre Stelle® Mascarpone 
2 tbsp (30 mL) capers, chopped 
1 tsp (5 mL) fresh rosemary, chopped 
Garnish with fresh rosemary sprigs if desired 

Blue Mushroom Towers


Wipe mushrooms with a clean damp cloth, remove stems and chop finely. In a medium skillet add olive oil, minced garlic and chopped mushroom stems; sauté until brown – approximately 10 minutes. Remove from heat and allow to cool. Preheat oven to 375 F(190 C). Place mushroom caps on a baking sheet and drizzle with 1 tsp olive oil and sprinkle with black pepper; bake for approximately 12-15 minutes. Remove from oven and allow to cool. Place Blue and Mascarpone in a small bowl, add mushroom mixture, capers and fresh rosemary, stir until combined. Fill cooled mushroom caps with mixture and serve. Can be made ahead of time and refrigerated until ready to serve. Remove from refrigerator 1/2 hour before serving. 

Alternately mushroom caps can be filled and reheated under the broiler if desired. 

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