Cheddar Walnut Stuffed Mushrooms
Elevate your appetizer game with these irresistible Cheddar Walnut Stuffed Mushrooms! Perfectly tender cremini or white button mushroom caps are generously filled with a savory stuffing made from finely chopped walnuts, sharp cheddar cheese, panko breadcrumbs, and a touch of fresh parsley for a burst of freshness. A quick sauté of garlic and mushroom stems adds depth of flavor, while a drizzle of olive oil ensures a golden, crispy topping as they bake to perfection. These bite-sized, cheesy delights strike the perfect balance of crunchy, nutty, and creamy – an ideal choice for entertaining or snacking. Ready in just 35 minutes, this easy stuffed mushroom recipe is destined to be the star of your next gathering.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 16 medium caps Cremini or white button mushrooms
- 2 tablespoons Olive oil
- 2 Garlic cloves, minced
- 0.5 cups Walnuts, finely chopped
- 0.33 cups Panko breadcrumbs
- 0.75 cups Sharp cheddar cheese, shredded
- 2 tablespoons Fresh parsley, finely chopped
- 1 tablespoon Unsalted butter, melted
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Preheat your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper or lightly greasing it with olive oil.
Clean the mushrooms by gently wiping them with a damp paper towel. Remove the stems and reserve them for later use.
Finely chop the reserved mushroom stems. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and chopped mushroom stems, and sauté for 3-4 minutes until softened and fragrant. Remove from heat.
In a medium mixing bowl, combine the sautéed garlic and mushroom stems with chopped walnuts, panko breadcrumbs, shredded cheddar cheese, parsley, melted butter, salt, and black pepper. Mix well to form a cohesive stuffing mixture.
Using a small spoon, fill each mushroom cap generously with the stuffing mixture, pressing lightly to pack it in.
Arrange the stuffed mushrooms on the prepared baking sheet. Drizzle the tops lightly with the remaining 1 tablespoon of olive oil.
Bake in the preheated oven for 18-20 minutes, until the mushrooms are tender and the stuffing is golden brown on top.
Remove the mushrooms from the oven and allow them to cool for a few minutes before serving. Garnish with extra parsley if desired, and enjoy warm.
Nutrition Facts
Calories |
1217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.9 g | 140% | |
| Saturated Fat | 33.7 g | 168% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 1265 mg | 55% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 8.5 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 747 mg | 57% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1735 mg | 37% | |
*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.
