Cheddar-Walnut Stuffed Mushrooms Recipe

Name: Cheddar-Walnut Stuffed Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs medium white button mushrooms; ¾ cup butter (can use a little less, but you need the butter to hold the mixture together); ¼ cup butter, melted; 1 cup finely chopped walnuts, lightly toasted; 12-¾ cup chopped fresh parsley, finely chopped; 2 small onions, finely chopped; 1 -2 tablespoon fresh minced garlic (optional or to taste); 2 cups coarsely grated old cheddar cheese; 3 -4 tablespoons freshly grated parmesan cheese (can use a little more if desired); 1 cup fine fresh breadcrumb; seasoning salt (or use white salt, I prefer the seasoned salt!); black pepper; cayenne pepper (optional or to taste)

Servings: persons

2 lbs medium white button mushrooms
¾ cup butter (can use a little less, but you need the butter to hold the mixture together)
¼ cup butter, melted
1 cup finely chopped walnuts, lightly toasted
12-¾ cup chopped fresh parsley, finely chopped
2 small onions, finely chopped
1 -2 tablespoon fresh minced garlic (optional or to taste)
2 cups coarsely grated old cheddar cheese
3 -4 tablespoons freshly grated parmesan cheese (can use a little more if desired)
1 cup fine fresh breadcrumb
seasoning salt (or use white salt, I prefer the seasoned salt!)
black pepper
cayenne pepper (optional or to taste)

1
Set oven to 350F.
2
Remove stems from the mushrooms, then finely chop the stems.
3
Melt 3/4 cup butter in a skillet.
4
Using a pastry brush, brush the mushroom caps all over with some melted butter.
5
Arrange the caps stemmed sides up on a large lightly greased baking sheet; sprinkle the inside of the caps lightly with salt and pepper.
6
In the skillet with the remaining melted butter, add in the finely chopped onion, garlic (if using) and the chopped mushroom stems; saute until the mixture is softened and all the moisture is removed from the chopped stems.
7
Remove the mixture and place in a large bowl.
8
Add in the walnuts, parsley, cheddar cheese, Parmesan cheese, fresh bread crumbs; mix to combine, then season with salt and pepper and cayenne (if using).
9
Divide the mixture between the mushroom caps mounding slightly.
10
At this point you can cover and chill up to 5 hours.
11
Bake mushrooms in the second-lowest oven rack (or middle rack) for about 20-22 minutes.
12
Serve mushrooms warm.
13
Delicious!

1356

kcal

Calories

108

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 lbs medium white button mushrooms, ¾ cup butter (can use a little less, but you need the butter to hold the mixture together), ¼ cup butter, melted, 1 cup finely chopped walnuts, lightly toasted, and more.

Yes, Cheddar-Walnut Stuffed Mushrooms falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheddar-Walnut Stuffed Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions