Blue Cheese and Walnut Stuffed Mushrooms
I’m always thrilled when I find stuffed mushrooms on a party table. They are like an entire meal in an elegant bite-sized package. In the past, I’ve shied away from making them at home because I assumed they were messy and time consuming to put together- but not so. This recipe is incredibly easy and quick to make. If you’re short on time you can skip brushing the mushrooms with olive oil and sprinkling with salt and pepper. The challenging part is keeping the mushrooms warm once you’ve made them, however, people will pop these scrumptious little bites in their mouths, hot or cold.
24 medium-sized white button or cremini mushrooms
2 tablespoons olive oil
Salt and pepper
2 tablespoons butter
1 cup leeks, diced, white and light green parts only
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup unseasoned panko bread crumbs
1/2 cup blue cheese crumbles
1/4 cup walnuts, roasted* and finely chopped
1/2 teaspoon thyme
2 tablespoons olive oil
Salt and pepper
2 tablespoons butter
1 cup leeks, diced, white and light green parts only
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup unseasoned panko bread crumbs
1/2 cup blue cheese crumbles
1/4 cup walnuts, roasted* and finely chopped
1/2 teaspoon thyme
Heat oven to 375ºF. Line a baking sheet with parchment paper. Set aside.
Melt butter over medium heat in a small saucepan. Add leeks, 1/4 teaspoon salt, and 1/8 teaspoon pepper and sauté over low to medium heat, stirring occasionally for 5-6 minutes or until softened and golden. Remove from heat and allow to cool slightly before mixing with other ingredients.
Meanwhile, brush clean your mushrooms and remove caps. Save caps for a salad or sauté with eggs on the weekend. Brush your mushrooms with olive oil, sprinkle with salt and pepper, and place one inch apart on prepared baking sheet.
In a medium bowl, combine breadcrumbs, blue cheese, walnuts, and thyme. Stir in leek mixture until evenly distributed.
Using a small teaspoon-sized spoon, generously fill each mushroom with the filling.
Slide your baking sheet into upper third of your oven, and cook mushrooms for 15-20 minutes, or until cheese is melted and bread crumbs are golden. Serve warm.
*To roast walnuts: Spread walnuts evenly on a baking sheet. Roast in preheated 350ºF oven for 10 minutes, stirring once halfway through.
Melt butter over medium heat in a small saucepan. Add leeks, 1/4 teaspoon salt, and 1/8 teaspoon pepper and sauté over low to medium heat, stirring occasionally for 5-6 minutes or until softened and golden. Remove from heat and allow to cool slightly before mixing with other ingredients.
Meanwhile, brush clean your mushrooms and remove caps. Save caps for a salad or sauté with eggs on the weekend. Brush your mushrooms with olive oil, sprinkle with salt and pepper, and place one inch apart on prepared baking sheet.
In a medium bowl, combine breadcrumbs, blue cheese, walnuts, and thyme. Stir in leek mixture until evenly distributed.
Using a small teaspoon-sized spoon, generously fill each mushroom with the filling.
Slide your baking sheet into upper third of your oven, and cook mushrooms for 15-20 minutes, or until cheese is melted and bread crumbs are golden. Serve warm.
*To roast walnuts: Spread walnuts evenly on a baking sheet. Roast in preheated 350ºF oven for 10 minutes, stirring once halfway through.
YIELD: 24 stuffed mushrooms
How wonderful, my dear friend, to read this beautiful story of my mom's party. This, we'll treasure as the memory of THE event fades a bit from our minds. So sorry about the burning back … I was feeling it for you! 🙂 So amazing to have shared it with you. xoxo!
I found you! Not sure how… some link on Facebook or something? Certainly not from Miss Mara (ahem), who keeps swearing she'll send me the link! 🙂 I'm in love with your photos and your writing… I can't wait to read more. Alas, I stayed up too late ringing in '10 last night so more will have to wait until tomorrow. I just had to comment about the birthday bash though–how fun to read your take on it! Such a fun night–and so much inspiration for our own big bashes to come. Take care! ~Amber
Very good information. Lucky me I recently found your website by
chance (stumbleupon). I’ve saved it for later!