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Stuffed Mushrooms II


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  • 4 medium portabella mushrooms - (abt 1 lb) cleaned
  • 2 tablespoons butter
  • 1/2 cup chopped onion
  • 2 teaspoons finely-chopped garlic
  • 1/2 cup crumbled blue cheese - (abt 2 oz)
  • 1/3 cup chopped walnuts


Servings 4


Step 1

Preheat oven to 400 degrees. Remove portabella stems; trim and chop stems (makes about 1 1/2 cups).

In medium-sized skillet, over medium heat, melt butter. Add onion, garlic and chopped mushroom stems. Cook and stir until onion is soft and mushrooms are lightly browned, about 5 minutes. Stir in cheese and walnuts.

Place portabella caps, stem-side up, on shallow baking sheet. Divide mushroom-cheese mixture among portabellas. Bake until mushrooms are tender, about 20 minutes. Sprinkle with chopped parsley, if desired.

This recipe yields 4 servings.

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