I love serving this vintage stuffed mushroom appetizer. It is made with fresh button mushrooms and has a garlicky crunchy taste. I have tried this recipe by using different nuts and filler but always return to the original recipe that uses chopped walnuts and stuffing mix.
Use Caps and Stems
This recipe uses both mushroom caps and stems in the ingredients. Use the mushrooms’ stems to make the stuffing mixture that is placed into the upside-down mushroom caps. It is easy to remove the stems from the mushrooms. Hold a mushroom by its cap with the stem pointing upward. Then gently push the mushroom stem to the side to remove it from the cap. It will easily pop out. If the stem is very short, you can run a knife around the stem top to help dislodge it from the cap.
After separating the stems from the mushroom caps, set the caps aside. Then finely chop all the mushroom stems.
Saute the chopped stems with the walnuts, garlic, and salt.
Brush the mushroom caps inside and outside with olive oil.
Mix the stuffing, egg, and cheese with the sauteed mushroom mixture. The egg will help hold the mushroom mixture together when you stuff the caps with it.
Bake the stuffed mushrooms until they are lightly browned. Serve immediately. Enjoy!