Filo wrapped Blue Cheese Stuffed Mushrooms

These are awesome,

1 lb Baby Portabella mushrooms with stems removed, if unavailable use white mushrooms
8 oz's blue cheese crumbled
1 bulb roasted garlic mashed
1 box frozen Filo dough
1/2 lb melted butter


Thaw and unroll Filo dough according to package directions and cover with a damp dish towel. (Filo dough dries very quickly if left uncovered)

Place about a 1/2 tsp roasted garlic (or to your taste) in each mushroom cap then, fill each cap heaping and packed with blue cheese

Take 3 leaves of Filo dough butter them separately using a basting brush and lay one on top of the other (this will do approximately 4 caps)

Cut layered, buttered Filo dough into squares large enough to wrap each stuffed cap. If you are lazy use a toothpick to hold the corners of the dough together on the top or you can cut the dough into larger pieces and gather the dough at the top and tie with string, this make’s a small sack a much nicer presentation.

Bake at 350 degrees until the dough is golden brown

Enjoy,

Mitch

roasted garlic and blucheese!! I thought I was the only one to put these 2 together, stuffed in a jalapeno and deep fried with a jim beam chaser..talk about amourousinteruptus! unfortunately the next mushroom I enjoy will be the first.......

Mitch,
great post! One of the best!

Maybe a new tradition in my SuperBowl food line-up.

thanks,
~S

rrrrgghhhmmmmm, blue cheese, uuuuhhhhh garlic, mmmmm mushrooms, yummmm, filo dough,

quote:

amourousinteruptus

I know that term. Sometimes you got to do what you got to do. Or get a twosome going.