Walnut And Blue Cheese Stuffed Portobello Mushrooms2013-06-20
- Servings : 4
- 4 medium portobello mushrooms
- 2 tablespoons butter or margarine
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1/2 cup blue cheese
- 1/3 cup chopped walnuts
- fresh parsley, snipped
Preheat oven to 425° degrees.
Clean mushrooms with a damp paper towel. Remove gills. Cut portobello stems flush with caps. Chop enough stems to make 1/2 cup discarding remaining stems. Set aside.
In a large skillet, heat butter over medium heat. Cooked chopped mushroom stems, onion, and garlic in butter for 5 to 8 minutes or until vegetables are tender. Cool slightly. Stir in blue cheese and walnuts.
Place portobello caps, stem side up, on a small greased baking sheet. Divide the cheese mixture among the caps.
Bake about 15 minutes or until mushrooms are tender. Sprinkle with parsley if desired, cut into quarters and serve immediately.