Blue Cheese Walnut Mushroom Caps
Elevate your appetizer game with these irresistible Blue Cheese Walnut Mushroom Caps, a savory bite-sized delight perfect for any gathering or indulgent snack. Juicy button or cremini mushroom caps are loaded with a rich and creamy filling of crumbled blue cheese, crunchy walnuts, and golden breadcrumbs, all enhanced with fresh parsley and a touch of garlic for aromatic depth. A quick brush of olive oil ensures the mushrooms stay tender and moist, while baking transforms them into perfectly golden, flavor-packed bites. Ready in just 35 minutes, this recipe is an elegant balance of earthy, tangy, and nutty flavors, making it a crowd-pleasing starter or a delectable vegetarian side dish.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 12 medium caps Button or cremini mushrooms
- 75 grams Blue cheese
- 40 grams Walnuts
- 30 grams Breadcrumbs
- 2 tablespoons Olive oil
- 1 clove Garlic
- 2 tablespoons Fresh parsley
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
Clean the mushrooms by wiping them with a damp paper towel and remove the stems. Set the caps aside and finely chop the stems.
In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped mushroom stems and minced garlic, cooking for 3-4 minutes until softened. Remove from heat and let it cool slightly.
In a mixing bowl, combine the cooked mushroom stems, crumbled blue cheese, finely chopped walnuts, breadcrumbs, chopped parsley, salt, and pepper. Mix well to form a cohesive stuffing mixture.
Brush the mushroom caps with the remaining olive oil, both on the outside and inside, to keep them moist during baking.
Spoon the stuffing mixture into each mushroom cap, packing it gently but firmly to ensure it stays in place.
Arrange the stuffed mushrooms on the prepared baking sheet, spacing them apart to allow even cooking.
Bake in the preheated oven for 18-20 minutes, or until the mushrooms are tender and the tops are golden brown and bubbly.
Remove the mushroom caps from the oven and let them cool slightly before serving. Garnish with additional parsley if desired.
Serve warm as an appetizer or side dish and enjoy!
Nutrition Facts
Calories |
231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 25% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 395 mg | 17% | |
| Total Carbohydrate | 9.1 g | 3% | |
| Dietary Fiber | 1.5 g | 6% | |
| Total Sugars | 1.6 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 128 mg | 10% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 320 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
