Blue Cheese and Walnut Stuffed Mushrooms
Prep time
Cook time
Total time
Recipe type: Appetizer
Serves: 24 mushrooms
  • 24 baby Bella mushrooms
  • ½ cup panko breadcrumbs
  • ⅓ cup parmesan cheese
  • ⅓ cup cream cheese
  • 2 tablespoons fresh flat-leaf parsley, chopped
  • 2 cloves garlic, minced
  • ¼ teaspoon black pepper
  • ⅓ cup crumbled blue cheese
  • ¼ cup chopped toasted walnuts
  • 1 tablespoon olive oil
  • Walnut oil, to serve - optional
  1. 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.
  2. 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.
  3. 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.
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