Serves about 6 as an appetizer
Ingredients
- 18-20 baby bella mushrooms
- 1 tablespoon olive oil
- ¼ cup birch infused maple syrup
- 2 ounces blue cheese crumbles
- 2 ounces cream cheese, room temp
- ¼ cup breadcrumbs
- 3-4 scallions, chopped
- Black pepper
Instructions
Heat the oven to 400°F. Gently wipe the mushrooms clean and remove the stems. Use a small spoon to scoop out the stems, if needed. Place the mushrooms in a large bowl.
Whisk together the olive oil and birch syrup in a small bowl, then gently heat in a microwave for about 20 seconds to thin.
Pour half of the syrup over the mushrooms. Toss well until coated, then arrange the mushrooms in a baking dish, hollow side up.
Combine the blue cheese, cream cheese, breadcrumbs, most of the scallions, and a few grinds of black pepper in a bowl, mixing until evenly combined.
Spoon some of the filling into each cap and then bake for about 15 minutes, or until the mushrooms are softened and the filling is golden brown.
Drizzle the remaining syrup over the hot mushrooms, garnish with the remaining scallions, and serve.