Stuffed Portabella Mushrooms
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.
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Ingredients
For 4 Serving(s)
stuffed-portabella-mushrooms
- 4 portabella mushrooms
- 2 T butter
- 1/2 c onion, chopped
- 2 t garlic, minced
- 1 c blue cheese, crumbled
- 1/2 c walnuts, toasted and chopped
- parsley, minced
Stuffed Portabella Mushrooms Directions
- 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.