Description
These mushrooms stuffed with cheddar cheese, walnuts, onions and bread crumbs make great party appetizers.
Ingredients
Units
Scale
- 1/2 cup walnuts
- 6 tablespoons unsalted butter
- 1 pound small white button or crimini mushrooms
- 1 cup finely chopped yellow or green onions
- 1/2 cup fresh parsley leaves, finely chopped
- 1 cup coarsely grated sharp Cheddar (about 4 ounces)
- 1/2 cup fine fresh bread crumbs
- 1/4 teaspoon salt, or to taste
Instructions
- Prep oven. Heat oven to 350 degrees F.
- Toast walnuts. Lightly toast walnuts on a baking sheet in the oven and then finely chop. Set aside.
- Prep mushrooms. Remove stems from mushrooms. Set mushroom caps aside and chop the stems; set aside.
- Prep mushroom caps. In a medium skillet, melt the butter. With a pastry brush gently brush mushroom caps all over with some of the melted butter. Arrange caps, stemmed sides up, on a large baking sheet. You should have extra butter in the pan.
- Make filling. In remaining butter in the pan, sauté chopped mushroom stems and onions over moderately high heat until mixture is softened. Remove skillet from heat and stir in walnuts, parsley, Cheddar, bread crumbs, and salt. Taste and adjust salt to taste.
- Stuff mushrooms. Divide filling mixture among mushroom caps, mounding filling slightly on top of each cap. Bake mushrooms for 20 minutes or until filling is hot and mushroom caps are soft. Serve mushrooms warm.
Notes
- Mushrooms may be stuffed 4 hours ahead, chilled and covered until ready to bake.
- Recipe from Gourmet Magazine, November 1997.
