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!
| Prep Time | 20 minutes |
| Cook Time | 13 minutes |
| Servings |
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- 1 1/4 pounds of large fresh whole white button mushrooms
- 2 tablespoons olive oil
- 3 tablespoons butter
- 1/2 cup walnuts, finely chopped
- 2 garlic cloves, minced (or 2 teaspoons minced garlic from jar)
- 1/4 teaspoon salt
- 2/3 cup herb seasoned bagged stuffing (Pepperidge Farm used)
- 1/2 cup Italian cheese blend (a blend with any or all of the following: mozzarella, provolone, parmesan, asiago, and Romano cheeses)
- 1 large egg, beaten
Ingredients
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- Wash and dry mushrooms.
- Remove the stems from mushrooms by pushing the stems to the side to break them out. If stems are short, run a knife around the stem to cut it loose and then pull it out. Most mushroom stems break out easily but take care not to break the caps.
- Finely chop the mushroom stems.
- Brush the mushroom caps on the outside and inside with olive oil. Use more oil if necessary. The mushrooms will absorb the oil.
- Preheat the oven to 350 degrees F.
- In a skillet, melt the butter and add the mushroom stems, walnuts, garlic, and salt. Saute for 3 to 4 minutes. Remove from the heat and transfer to a mixing bowl. Stir in the stuffing, crushing any large chunks.
- Add the cheese and egg and stir to combine.
- Spoon the mixture into the mushroom caps, packing it above the cap and patting it so that it sticks together.
- Bake for 13 to 15 minutes or until the mushrooms are lightly browned. Serve warm.