The other night I wanted to surprise my husband with a nice steak dinner because, well… that’s what good wives should do for their hardworking men. I wanted to come up with a “manly” appetizer that would complement a nice steak. I love my steaks with mushrooms as well as blue cheese so this is what I came up with. A steakhouse worthy appetizer of baby portobellos filled with rich blue cheese and a dash of tangy steak sauce and finished off with salty bacon. They were delish! The cream cheese really helps to cut the overpowering blue cheese flavor giving these just the right balance. These could easily be prepared ahead of time and stored in the fridge until you are ready to bake them making them perfect for dinner parties. They are absolutely delectable and worth the effort.
Note: For an easy and mess free way to fill your mushroom caps, put the cheese filling in a Ziploc bag and cut off the corner to create a disposable pastry bag.
12 slices of bacon
12 baby portobello mushrooms
1/2 c cream cheese, softened
1/4 c blue cheese crumbles
1 tsp steak sauce (I like A1)
salt and pepper
2 tbsp chopped green onions
- Preheat oven to 400º.
- Arrange bacon slices in a large Pyrex baking dish and cook for 8 minutes.
- Flip bacon over and cook for an additional 8 minutes. You want it to only be partially cooked and pliable so that it is easy to work with.
- While the bacon is cooking clean the mushrooms and remove the stems.
- Remove bacon from oven and place slices on a paper towel lined plate.
- Reduce oven temp to 350º.
- In a small bowl combine the cream cheese, blue cheese, steak sauce, salt and pepper and stir thoroughly breaking up the large chunks of blue cheese.
- Once your cheese mixture is well combined stir in the green onions.
- Fill your mushroom caps with the cheese mixture. (See above note)
- Wrap each mushroom in a piece of the bacon and secure using a toothpick.
- Place the finished mushroom caps on a foil lined baking sheet and cook for 15–18 minutes or until mushrooms are soft and the filling has melted.