Stuffed Mushrooms are a classic, crowd-pleasing appetizer. Today, I’m sharing my recipe for Walnut and Blue Cheese-Stuffed Mushrooms. Although this warm and hearty flavor combination works well any time of the year, I especially love these mushrooms in the fall and winter.
Walnut and Blue Cheese Stuffed Mushrooms:
It’s probably well established by now that my favorite things to cook are desserts and appetizers. I think it’s because they are my favorite things to eat. I especially enjoy it when a meal consists of grazing on appetizers, cheeses, and little bites. Clearly, this isn’t the healthiest way to eat, but boy is it fun and delicious.
Whether you’re creating a grazing station for an upcoming party or an amuse-bouche for a dinner you’re hosting, I have to recommend these Walnut and Blue Cheese-Stuffed Mushrooms.
Their rich and hearty flavor and convenient bite-size make them the perfect seasonal nibble.
How to Make Stuffed Mushrooms:
To prepare, simply remove the stems from mini portobello mushrooms.
Then, stuff them with a combination of bread crumbs, cheese, sour cream, herbs, blue cheese, and walnuts. Bake in the oven for about 20 minutes, until lightly browned.
That’s it, my friends. And if you’re serving these in the fall, why not make one of my pumpkin-shaped cheeseballs to go with them? You’ll be known forever for your royal entertainment!
I hope you enjoyed this quick and easy recipe. What are some of your favorite fall bites?
Walnut and Blue Cheese Stuffed Mushroom Recipe:
Walnut and Blue Cheese-Stuffed Mushrooms
- 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.