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Stuffed Portabella Mushrooms

Prep time
45 mins
Special Diets


An incredibly hearty, deeply satisfying meal. Portabellas paired with the crowd-pleasing combination of blue cheese and walnuts makes for an instant hit. Elegant enough for company, though also perfect for a pleasant evening at home with the family. In one word, dreamy.


2 Tbutter
1⁄2 conion, chopped
2 tgarlic, minced
1 cblue cheese, crumbled
1⁄2 cwalnuts, toasted and chopped
  parsley, minced
4 portabella mushrooms (caps ony, about 1 pound)


Preheat oven to 400º. Trim stems and chop to make about 2 cups. In a medium skillet melt butter over medium heat. Add chopped stems, onion and garlic; sauté mixture about 5 minutes or until onion is soft and mushroom stems are lightly browned. Remove from heat; stir in cheese and walnuts. Place portabella mushroom caps gill side up on an oiled baking sheet. Spoon mushroom-cheese-walnut mixture equally into each mushroom cap and bake about 20 minutes or until tender. Garnish with minced parsley and serve warm.


Serve with a large arugula salad, tossed in a light vinaigrette.