Stuffed Portabella Mushrooms

Serving size:
 4 Servings


    • 4
    • portabella mushrooms (caps ony, about 1 pound)
    • 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
45 minutes
Ready in
45 minutes


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.


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.


Special Diets: