Walnut And Blue Cheese Stuffed Portobello Mushrooms

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  • 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


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.

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