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+ servings
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.


  • 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.

Nutrition Facts

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