These blue cheese and walnut stuffed mushrooms are a real treat! Juicy mushrooms filled with creamy blue cheese and crunchy walnuts are perfect for a tasty appetizer.
Every bite is a delightful mix of flavors! I love serving them at parties—people can’t get enough of these little bites of joy! Plus, they’re super easy to whip up!
Key Ingredients & Substitutions
Mushrooms: Large white or cremini mushrooms work well for stuffing. If you can’t find these, Portobello mushrooms make a great choice too. Their size allows for more filling!
Blue Cheese: This cheese adds a rich flavor. If blue cheese isn’t your thing, try goat cheese or feta for a milder taste. Both will still give a creamy texture.
Walnuts: Chopped walnuts bring crunch! If you’re allergic or prefer a different nut, try pecans or almonds. Just make sure they are roughly chopped for the best texture.
Bread Crumbs: I love using panko for its crispiness, but regular breadcrumbs also work. If you need a gluten-free option, use gluten-free breadcrumbs or crushed gluten-free crackers.
How Do You Stuff Mushrooms Without Making a Mess?
Stuffing mushrooms can be tricky, but here are some tips to make it easier:
- Use a small spoon or a measuring teaspoon to scoop the filling into the mushroom caps. Press down gently to pack it in.
- Fill them generously, letting the filling mound slightly over the top for a pretty presentation.
- Don’t worry if some filling falls out. It’ll make for a crunchy topping while baking!
By following these simple steps, you’ll have perfectly stuffed mushrooms every time. Happy cooking!
Blue Cheese And Walnut Stuffed Mushrooms
Ingredients You’ll Need:
- 20 large white or cremini mushrooms, stems removed and reserved
- 1 cup blue cheese, crumbled
- 1/2 cup walnuts, roughly chopped (reserve a few halves for garnish)
- 1/4 cup breadcrumbs (panko works well)
- 2 tbsp fresh parsley, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil, plus extra for drizzling
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe will take about 10 minutes to prep and another 20-25 minutes to bake, totaling around 35-40 minutes to get these delicious stuffed mushrooms on your table. Great for a quick appetizer or snack!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). You want it nice and hot to achieve that perfect golden brown filling!
2. Prepare the Mushrooms:
Take a damp paper towel and wipe down the mushrooms to clean them. Carefully remove the stems, making sure not to break the caps. Finely chop the stems because they will be used in the filling!
3. Sauté the Mushroom Stems and Garlic:
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped mushroom stems and minced garlic. Sauté them for about 3-4 minutes until they are tender and fragrant. Afterward, take them off the heat and let them cool for a moment.
4. Make the Filling:
In a mixing bowl, combine the sautéed mushroom stems and garlic, blue cheese, chopped walnuts (save a few walnut halves for topping), breadcrumbs, and parsley. Mix everything together well. If it feels a bit dry, don’t hesitate to drizzle in a little more olive oil to make it stick together.
5. Season and Stuff the Mushrooms:
Give your mixture a good pinch of salt and fresh pepper to taste. Then, generously spoon the filling into each mushroom cap, pressing gently to ensure it’s packed in there!
6. Arrange and Garnish:
Place the stuffed mushrooms on your prepared baking sheet. Top each one with a reserved walnut half to make them look extra special. A light drizzle of olive oil over them never hurt either!
7. Bake and Serve:
Pop those mushroom caps into your preheated oven and let them bake for 20-25 minutes until the mushrooms are tender and the filling is bubbly and golden. Once baked, remove them from the oven and let them cool a little before serving.
Enjoy these flavorful blue cheese and walnut stuffed mushrooms as a delightful appetizer or party snack! They’re sure to be a hit!
Can I Use Different Types of Cheese?
Absolutely! If blue cheese isn’t your favorite, you can substitute it with goat cheese or feta for a different flavor profile. Both will still provide a creamy texture that complements the mushrooms nicely.
How Do I Make These Mushrooms Vegan?
To make these stuffed mushrooms vegan, you can replace the blue cheese with a vegan cheese alternative and use sunflower seeds or chopped pecans in place of walnuts. Additionally, you can use vegetable oil instead of olive oil.
Can I Prepare These Ahead of Time?
Yes, you can prepare the stuffed mushrooms in advance! Just fill the mushroom caps and store them in the refrigerator until you’re ready to bake. They can be kept for up to 24 hours before baking them in the oven. Add a few extra minutes to the baking time if they go in the oven cold.
How to Store Leftovers?
If you have any leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10-15 minutes until warmed through, or microwave them on low for a quick warm-up.
