Fondue Stuffed Mushrooms


16 to 20 (2 to 2-1/2- inch) Premier Stuffer White Mushrooms, stems removed
2 tbsp. butter
1/4 cup minced shallots
1 tbsp. flour
1/2 cup Lagunitas Imperial Stout
2 tsp. stone ground mustard
2/3 cup shredded Jarlsberg cheese
2/3 cup shredded aged Gouda cheese
2 tbsp. snipped fresh chives
Freshly ground sea salt to taste
Freshly ground pepper to taste
1/2 cup coarsely crushed kale chips


Prep: 20 minutes, Cook: 30 minutes, Serves: 8

1. Preheat oven to 400°F and line a baking sheet with foil. Place mushrooms rounded side down on baking sheet.

2. Melt butter in a small saucepan over medium-low heat. Add shallots and cook for 5 minutes. Add flour and cook for 1 minute more. Slowly whisk in beer until smooth, then stir in mustard. Cook for 5 minutes, stirring frequently. Reduce heat to low and slowly add cheeses, stirring until fully melted. Remove from heat and stir in chives, salt and pepper.

3. Spoon mixture into mushrooms and bake for 20 minutes or until mushrooms are soft. Sprinkle with kale chips.

Nutritional Information:

139 calories, 7 g protein, 9 g total fat (5 g sat.), 7 g carbohydrate, 1 g fiber, 2 g sugar, 23 mg cholesterol, 157 mg sodium, 4 points

Recipe provided by:

Farm to Fork
Farm to Fork
Farm to Fork
Farm to Fork