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6 hours ago

Get your shopping list ready! Our next Double Deals Tuesday is this Tuesday, February 18th. 🥫🧀

What's Double Deals Tuesday? It's the best day for all shoppers to access great sale prices on TWICE as many national brands as two Co+op Deals flyers overlap for one day only!

Pick up a copy of both Co+op Deals flyers in-store, or download them both here on our website: www.openharvest.coop

20 hours ago

Cheers to 6 years of Beer + Cheese - here we go!! 🙌🏼🙌🏼🙌🏼

1 day ago

NEW PRODUCT ALERT: Chocolate cream filled, organic, gluten-free cookies by Jovial.

"Jovial Foods, Inc. was founded by a husband and wife team who has always been passionate about food, farming and traditions. Carla and Rodolfo met in the 1980’s in Bologna, where she was spending a year abroad studying Italian and he was studying agriculture. Both were born into family of talented home cooks, he in Italy and she in New England, and food was at the center of their childhoods."

To learn more about Jovial Foods visit: https://jovialfoods.com/about-us/our-story/

2 days ago

GT's Kombucha are on sale 2/$5 through 2/18 - if you haven't tried this delicious and refreshing beverage - now is the time! We have so many flavors to choose from, including their 25th Anniversary flavor: Sacred Life COCONUT WATER · GINGER · BLUE SPIRULINA

2 days ago

Ben & Jerry's ice cream pints are on Co+op Deals through 2/18!

Blog

Blue Cheese Stuffed Mushrooms

Looking for a dish for a party or a crowd-pleasing appetizer? These stuffed mushrooms are packed with crunchy almonds and tangy blue cheese for an irresistible bite.

194 calories, 8 g. fat, 221 mg. cholesterol, 446 mg. sodium, 5 g. carbohydrate, 1 g. fiber, 24 g. protein

Ingredients for 6-8 servings:

  • 1 pound white or brown mushrooms
  • 1 tablespoon olive oil
  • 1/2 medium onion, finely chopped
  • 1 cup whole almonds
  • 1 slice whole wheat bread
  • 4 ounces crumbled blue cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Preparation

Preheat oven to 375°F. Wash the mushrooms, carefully snap out the stems and set them on a cutting board. Place the mushroom caps on a clean kitchen towel, gill side down, to drain. Mince the mushroom stems. Pour the olive oil into a large sauté pan over medium-high heat, and add the minced mushroom stems and onion, stirring frequently. Reduce the heat to medium and cook until the pan is nearly dry, about 5 minutes. Let cool.

Spread almonds on a sheet pan and toast in the oven for about 8 minutes. Let cool, then chop coarsely. In a food processor, grind the bread to crumbs.

In a large bowl, combine the sautéed mushroom stems, chopped almonds, bread crumbs, blue cheese and salt and pepper. Stir to combine. Lightly oil a large sheet pan or a casserole that you can use for serving. Use your fingers to stuff each mushroom cap with a rounded mound of filling. Place on the prepared pan.

Bake the mushrooms for 25 minutes, until the tops are browned and they are heated through. Serve warm.

Tips

  • For convenience, stuff the mushrooms a day or two ahead, wrap tightly and store in the refrigerator until it’s party time!
  • Pair with your favorite wine & cheese for a truly decadent appetizer.

 

Source: strongertogether.coop