Cheddar-Walnut Stuffed Mushrooms
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
35-40
ingredients
- 2 lbs medium white button mushrooms
- 3⁄4 cup butter (can use a little less, but you need the butter to hold the mixture together)
- 1⁄4 cup butter, melted
- 1 cup finely chopped walnuts, lightly toasted
- 1⁄2 - 3⁄4 cup chopped fresh parsley, finely chopped
- 2 small onions, finely chopped
- 1 -2 tablespoon fresh minced garlic (optional or to taste)
- 2 cups coarsely grated old cheddar cheese
- 3 -4 tablespoons freshly grated parmesan cheese (can use a little more if desired)
- 1 cup fine fresh breadcrumb
- seasoning salt (or use white salt, I prefer the seasoned salt!)
- black pepper
- cayenne pepper (optional or to taste)
directions
- Set oven to 350°F.
- Remove stems from the mushrooms, then finely chop the stems.
- Melt 3/4 cup butter in a skillet.
- Using a pastry brush, brush the mushroom caps all over with some melted butter.
- Arrange the caps stemmed sides up on a large lightly greased baking sheet; sprinkle the inside of the caps lightly with salt and pepper.
- In the skillet with the remaining melted butter, add in the finely chopped onion, garlic (if using) and the chopped mushroom stems; sauté until the mixture is softened and all the moisture is removed from the chopped stems.
- Remove the mixture and place in a large bowl.
- Add in the walnuts, parsley, cheddar cheese, Parmesan cheese, fresh bread crumbs; mix to combine, then season with salt and pepper and cayenne (if using).
- Divide the mixture between the mushroom caps mounding slightly.
- At this point you can cover and chill up to 5 hours.
- Bake mushrooms in the second-lowest oven rack (or middle rack) for about 20-22 minutes.
- Serve mushrooms warm.
- Delicious!
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Reviews
-
Made these late afternoon yesterday to take to an appetizer party. These are quite labor intensive! I ended up with 38 medium sized mushrooms but had at least half the stuffing left over. These were okay, but lack something. The effort didn't seem worth the end result. I stuck each with a colored toothpick then put them in tiny halloween muffin liners and then on a serving tray so there wouldn't be juice running all over.