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.

These Walnut and Blue Cheese-Stuffed Mushrooms make the perfect appetizer recipe for the fall or any season.

 

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.

These Walnut and Blue Cheese-Stuffed Mushrooms make the perfect appetizer recipe for the fall or any season.

These Walnut and Blue Cheese-Stuffed Mushrooms make the perfect flavorful appetizer for grazing and entertaining.

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.

These Walnut and Blue Cheese-Stuffed Mushrooms make the perfect flavorful appetizer for grazing and entertaining.

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.

These Walnut and Blue Cheese-Stuffed Mushrooms make the perfect flavorful appetizer for grazing and entertaining.

These Walnut and Blue Cheese-Stuffed Mushrooms make the perfect flavorful appetizer for grazing and entertaining.

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.

These Walnut and Blue Cheese-Stuffed Mushrooms make the perfect flavorful appetizer for grazing and entertaining.

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!

 

These Walnut and Blue Cheese-Stuffed Mushrooms make the perfect appetizer recipe for the fall or any season.

These Walnut and Blue Cheese-Stuffed Mushrooms make the perfect flavorful appetizer for grazing and entertaining.

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


Course: Appetizer, Snack
Cuisine: American
Keyword: appetizer, mushrooms, stuffed mushrooms
Servings: 20
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
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.

Ingredients

  • 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

Instructions

  • 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.

Nutrition Facts

Calories: 55kcalCarbohydrates: 4gProtein: 2gFat: 4gSaturated Fat: 1gCholesterol: 5mgSodium: 103mgPotassium: 137mgFiber: 1gSugar: 1gVitamin A: 94IUVitamin C: 1mgCalcium: 48mgIron: 1mg
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Comments

  • Marty Oravetz at

    These sound fabulous. I printed out the recipe, can’t wait to try them.

  • Em at

    Thanks for reminding us that stuffed mushrooms are THE most versatile food! And for fall make them like little capped acorns. Darling & delish!

  • Michelle Marchessault at

    I can’t wait to use this recipe for a gathering we are having this Thursday! You posted this at the PERFECT time! Is there any part of this recipe I can do in advance?

  • Jannean at

    I’d love to make these for a small bites party I’m having next month. My husband loves stuffed mushrooms but has a nut allergy. Any suggestions as to a substitute for the walnuts?

  • Sandra at

    Do these transport well for a party at a friend’s home? I don’t want to assume I will be able to use their oven, so I want to bring them made already

  • LESLIE A VANSANT at

    Looking forward to making these.

    • Michael Wurm, Jr. at

      Enjoy!! They are so tasty!

      xo Michael

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