Walnut And Blue Cheese Stuffed Portobello Mushrooms

Step 1

Preheat oven to 425° degrees.

Step 2

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.

Step 3

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.

Step 4

Place portobello caps, stem side up, on a small greased baking sheet. Divide the cheese mixture among the caps.

Step 5

Bake about 15 minutes or until mushrooms are tender. Sprinkle with parsley if desired, cut into quarters and serve immediately.