These tasty stuffed mushrooms are filled with creamy blue cheese and crunchy walnuts, making each bite a delightful treat. They’re perfect for parties or a cozy night in!
I love how they look fancy but are super easy to make. Seriously, it’s just stuff, bake, and enjoy! Don’t be surprised if they vanish in minutes—they’re that good! 😋
Key Ingredients & Substitutions
Mushrooms: I usually go for cremini because they have a deeper flavor than white mushrooms. If you’re in a pinch, button mushrooms work too! Just make sure they’re large enough to hold the stuffing.
Blue Cheese: This cheese gives the dish its signature taste. If you find blue cheese too strong, try feta or goat cheese as milder alternatives. They’ll still add creaminess!
Walnuts: Chopped walnuts add a nice crunch. If you’re not a fan of walnuts or have nut allergies, sunflower seeds or pumpkin seeds can be a great substitute, offering a different but delightful texture.
Panko Breadcrumbs: They keep the stuffing light and crispy. If you don’t have panko, regular breadcrumbs will work fine, but they may not give the same crunch.
How Can I Get the Mushrooms Just Right?
The key to getting your stuffed mushrooms perfect is to cook them just enough but not too long! Here’s how:
- Start by cleaning the mushrooms gently with a damp cloth—not under water; you want to keep them from getting soggy.
- When sautéing the stems and garlic, keep an eye on them! You want them softened but not browned—about 3-4 minutes does the trick.
- While baking, look for a golden topping; this means they’re ready and that delicious stuffing is nice and crisp!
Remember, the mushrooms will release moisture as they cook, so a little bit of crispness in your stuffing makes all the difference in taste and texture. Enjoy your cooking!
Blue Cheese And Walnut Stuffed Mushrooms
Ingredients You’ll Need:
Mushrooms:
- 16 large cremini or white mushrooms, stems removed and reserved
Filling:
- 1 cup crumbled blue cheese
- 1/2 cup walnuts, chopped
- 1/4 cup panko breadcrumbs
- 2 tbsp fresh parsley, finely chopped (plus extra for garnish)
- 1 garlic clove, minced
Other:
- 2 tbsp olive oil, divided
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe will take about 10 minutes to prep and 15-18 minutes to cook, making a total of roughly 30 minutes. Perfect for a quick and delicious appetizer!
Step-by-Step Instructions:
1. Preheat Your Oven:
First, set your oven to 375°F (190°C) and get a baking sheet ready by lining it with parchment paper or greasing it lightly.
2. Prepare the Mushrooms:
Gently clean your mushrooms by wiping them with a damp cloth—this helps keep them from getting soggy. Carefully remove the stems and chop them up finely; you’ll need them for the stuffing!
3. Sauté the Filling:
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and chopped mushroom stems, and sauté for about 3-4 minutes until they are softened and fragrant. After that, remove the skillet from the heat and let it cool for a moment.
4. Mix the Stuffing:
In a bowl, combine the crumbled blue cheese, chopped walnuts, the sautéed mushroom stems with garlic, parsley, and panko breadcrumbs. Stir everything together until it’s mixed well. Don’t forget to season the mixture with salt and pepper to taste!
5. Fill the Mushrooms:
Place the mushroom caps on the baking sheet with their stems facing up. Drizzle the remaining 1 tablespoon of olive oil over the tops of the mushroom caps to keep them tasty during baking.
6. Stuff the Mushrooms:
Take the blue cheese and walnut mixture, and generously spoon it into each mushroom cap, letting it mound a little on top. It’s okay if it’s heaping—more flavor!
7. Bake and Enjoy:
Pop the tray into your preheated oven and bake for 15-18 minutes. You’ll know they’re done when the mushrooms are tender and the tops are golden and slightly crispy.
8. Serve:
After removing them from the oven, give the stuffed mushrooms a moment to cool slightly, then garnish with extra chopped parsley for a fresh touch before serving.
Enjoy these flavorful blue cheese and walnut stuffed mushrooms warm as a delicious appetizer or party snack!
Can I Use Other Cheeses Instead of Blue Cheese?
Absolutely! If blue cheese is too strong for your taste, you can use feta, goat cheese, or even cream cheese for a milder flavor. Each will give the dish a unique twist!
How Do I Store Leftover Stuffed Mushrooms?
Store any leftovers in an airtight container in the fridge for up to 2-3 days. To reheat, warm them in the oven at 350°F (175°C) for about 10 minutes, or until heated through.
Can I Make the Stuffing Ahead of Time?
Yes, you can prepare the stuffing a day in advance! Just store it in the fridge in an airtight container. When you’re ready to bake, stuff the mushrooms and follow the remaining steps as usual.
What Other Herbs Can I Add to the Stuffing?
Feel free to mix it up! Fresh thyme, chives, or even a bit of rosemary can add wonderful flavors to your stuffing. Just make sure to chop them finely for even distribution.