These blue cheese and walnut stuffed mushrooms are simply delicious! The creamy cheese and crunchy walnuts create a tasty treat everyone will love. They’re perfect as a snack or a fun appetizer!
Whenever I make these, they disappear in seconds! Honestly, who can resist that cheesy goodness? I like to serve them warm, but they’re tasty even if they cool down!
Key Ingredients & Substitutions
Mushrooms: I recommend using large button or cremini mushrooms for these stuffed treats. They’re just the right size for holding delicious filling. If those aren’t available, portobello caps can work too but will produce a different texture.
Blue Cheese: This cheese adds a bold flavor! If you’re not a fan, try goat cheese or feta for a milder option. Both work well but will change the taste a bit; personally, I enjoy goat cheese’s creamy texture.
Walnuts: Walnuts bring in great crunch and nuttiness. If you have nut allergies, consider using toasted sunflower seeds for a similar texture without the nuts.
Breadcrumbs: I use plain breadcrumbs for stuffing. If you want a kick, Italian-seasoned breadcrumbs can add extra flavor. Gluten-free breadcrumbs also work if needed!
How Do You Get the Perfect Stuffed Mushrooms?
Getting those mushrooms just right is important for a great bite! A few tips for perfect stuffed mushrooms:
- Make sure to clean mushrooms carefully, as water can cause them to become soggy during baking.
- When sautéing the chopped stems and garlic, don’t rush it! Cooking them well enhances the flavor.
- Pack the filling tightly but don’t over-stuff; you want them to hold together well but not burst.
- Let the mushrooms rest for a few minutes after baking; this helps the filling set slightly, making for easier serving.
These small tips make a big difference in the final dish’s taste and texture. Enjoy making these delightful bites!
Blue Cheese and Walnut Stuffed Mushrooms
Ingredients You’ll Need:
For The Stuffing:
- 12 large whole mushrooms (button or cremini), stems removed and finely chopped
- 1/2 cup blue cheese, crumbled
- 1/3 cup walnuts, chopped, plus extra halves for garnish
- 1/4 cup breadcrumbs
- 2 tablespoons fresh parsley, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
Time Needed:
You’ll need about 10 minutes to prep your ingredients, and then around 15-20 minutes for baking. So in total, plan for about 30-35 minutes to have these tasty stuffed mushrooms ready to enjoy!
Step-by-Step Instructions:
1. Preparing the Oven and the Mushrooms:
First things first, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or give it a light coating of oil to prevent sticking. Then, gently clean the mushrooms by wiping them with a damp cloth to remove any dirt. Carefully remove the stems and set the caps aside for later.
2. Sautéing the Filling:
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add in the chopped mushroom stems and minced garlic. Sauté for about 3-4 minutes until everything is softened and fragrant. Once done, take it off the heat and let it cool for a bit.
3. Mixing the Stuffing:
In a large mixing bowl, combine the cooled mushroom and garlic mixture with the breadcrumbs, crumbled blue cheese, chopped walnuts, and parsley. Add a pinch of salt and pepper, then mix everything together until nicely blended.
4. Preparing the Mushroom Caps:
Drizzle the mushroom caps with the remaining tablespoon of olive oil, and sprinkle them lightly with salt and pepper to enhance their flavor.
5. Stuffing the Mushrooms:
Now, it’s time to fill the caps! Generously stuff each mushroom with the blue cheese and walnut filling. Don’t be shy—pack it in there! Place a walnut half on top of each stuffed mushroom for a nice garnish.
6. Baking and Serving:
Arrange the stuffed mushrooms on your prepared baking sheet and pop them in the oven. Bake for about 15-20 minutes, or until the mushrooms are tender and the filling is nicely golden and bubbly. When you take them out, let them cool for a few minutes before serving. You might want to sprinkle a bit more parsley on top for a fresh touch.
Enjoy these delightful Blue Cheese and Walnut Stuffed Mushrooms warm as an appetizer or a savory snack! They’re sure to be a hit with family and friends!
Can I Use Different Types of Cheese?
Absolutely! While blue cheese gives a distinct flavor, feel free to use goat cheese or even feta for a milder taste. Each cheese will provide a unique twist to the recipe!
How Do I Store Leftover Stuffed Mushrooms?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply pop them back in the oven at 350°F (175°C) for about 10 minutes until warmed through.
Can I Make the Filling Ahead of Time?
Yes, you can prepare the stuffing a day in advance! Just store it in the fridge until you’re ready to stuff and bake the mushrooms. This makes it convenient for parties or meal prep!
What Should I Serve with Stuffed Mushrooms?
Stuffed mushrooms make a great appetizer on their own but pair well with a simple salad, crusty bread, or as part of a charcuterie board. They also complement a variety of main dishes!