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1 month ago

Our store hours are 12 pm - 7 pm, daily with early shopping for 60+ or immunocompromised from 11 am - 12 pm.

Our hours may be shorter, but we're still working hard to make sure we have what you need when you need it!

Thank you for your understanding and continued support ❤️

1 month ago

We've streamlined the ordering process so that you can maintain social distancing while still enjoying one of your made-to-order favorites!

1 month ago

Our made-to-order burritos are BACK starting May 5th!
Available Monday - Saturday. 12 PM - 6 PM.

2X Punch Burritos May 5 - 16.

CINCO DE MAYO SPECIAL (May 5 - one day only!):
Buy any Burrito, get a Free Mini Burrito

1 month ago

When you shop at our co-op from May 1 - 16, you have the opportunity to round up your grocery bill in support of HarvAid.

HarvAid is an employee assistance fund created to help Open Harvest employees who experience a financial crisis. Funds raised at the register during the first part of May will be deposited into the HarvAid fund and earmarked to support staff who are directly affected during the COVID-19 pandemic.

1 month ago

Another reminder that you are able to shop at our co-op while still maintaining your social distancing! Learn more about our NO CONTACT Curbside Pick-up at openharvest.coop/pick-up

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