- 2 tablespoons unsalted butter
- 2 tablespoons finely chopped shallots
- 8 ounces honey mushrooms, trimmed, cleaned, and coarsely chopped
- ¼ cup crumbled blue cheese, at room temperature
- 2 tablespoons Port
- ¼ teaspoon freshly ground black pepper
- Kosher or sea salt, as needed
- 1/3 cup finely chopped toasted walnuts (see Note)
- 3 tablespoons finely chopped fresh flat-leaf parsley or chives
- 8 mini pitas (2 inches across)
- Melt the butter in a large, heavy skillet over medium heat until foaming. Add the shallots and cook, stirring, until wilted, about 2 minutes. Increase the heat to medium-high and stir in the mushrooms. Cook, stirring often, until the mushrooms are lightly browned and softened, about 4 minutes. Transfer the mushroom mixture to a medium-size bowl and cool completely.
- Add the blue cheese, port, and pepper to the mushroom mixture and stir gently until mixed. Taste and add salt if needed. Stir the walnuts and chives together in a shallow bowl. Cut the pitas in half crosswise to form two pockets.
- Divide the mushroom mixture among the pita pockets, spreading it to fill each pocket evenly. Gently dip the edge of the exposed filling into the walnut-chive mixture and arrange the mini pitas, filling side up, on a serving platter.