Entertaining in the summer doesn’t have to mean salads galore. These Blue Cheese and Walnut Stuffed Mushrooms are perfect all year-’round, whether it’s the holidays or bright and sunny!
Are you a mushroom lover or a mushroom hater? I’m assuming most of you are lovers’ considering you’re here reading this post! Mushrooms are one of those ingredients that draw a line in the sand with a lot of people.
I’m out to convert all those who say they don’t like these misunderstood fungi with these Blue Cheese and Walnut Stuffed Mushrooms.
Sometimes I can feel a little bit off developing recipes when it gets to this point in the summer. Obviously, in my day to day life, I’m eating all the fresh seasonal fruits and veggies and fixing salads and smoothies galore.
But I feel like there’s only so much of that I can post without feeling too repetitive.
We get it, farmer’s markets rock, okay? Sometimes, I’m just thinking of appetizers like this one that you can make all year long and isn’t dependent on cool ingredients that you can only get for two weeks, (looking at you, ramps).
Sure, some mushrooms like morels, have a short growing season but these baby portobellos you can get anywhere, anytime.
Whether you make them in the summer or the winter, they’ll fit right in and will be loved by all… even the mushroom haters. Unless they also hate blue cheese which is a rant for another day.
- 24 baby Bella mushrooms
- 1/2 cup panko breadcrumbs
- 1/3 cup parmesan cheese
- 1/3 cup cream cheese
- 2 tablespoons fresh flat-leaf parsley, chopped
- 2 cloves garlic, minced
- 1/4 teaspoon black pepper
- 1/3 cup crumbled blue cheese
- 1/4 cup chopped toasted walnuts
- 1 tablespoon olive oil
- Walnut oil, to serve - optional
- Preheat your oven to 425 degrees F. Brush off the mushrooms with a clean kitchen towel and remove and discard the stems. Place the mushrooms stem side up on a baking sheet.
- In a small bowl, combine the breadcrumbs, parmesan, cream cheese, parsley, garlic, black pepper, blue cheese, and walnuts. Spoon the mixture into the mushroom caps and 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 and a drizzle of walnut oil, if desired.