Makes 24 stuffed mushrooms
Here’s what you will need:
24 large fresh mushrooms (I used mini portobellos.)
1/2 cup seasoned breadcrumbs
1/3 cup parmesan cheese
1/3 cup sour cream
2 tablespoons chopped fresh flat leaf parsley
2 cloves garlic, minced
1/4 teaspoon black pepper
1/3 cup crumbled blue cheese
1/4 cup chopped toasted walnuts
1-2 tablespoons olive oil
Begin by preheating your oven to 425 degrees F. Clean the mushrooms and remove and discard the stems. Place the mushrooms stem side up on a baking sheet.
In a small bowl, combine the breadcrumbs, parmesan cheese, sour cream, parsley, garlic, black pepper, blue cheese, and walnuts. Spoon this mixture into the mushroom caps. Lightly brush with olive oil.
Bake for 17 to 20 minutes or until lightly brown on top and heated through. Garnish with a sprinkle of parsley if desired.