Stuffed Mushrooms
Baked mushrooms stuffed with walnuts, garlic, butter, cheese, herb stuffing, and mushroom pieces
Ingredients
- 1 ¼ pounds of large fresh whole white button mushrooms
- 2 tablespoons olive oil
- 3 tablespoons butter
- ½ cup walnuts, finely chopped
- 2 garlic cloves, minced (or 2 teaspoons minced garlic from jar)
- ¼ teaspoon salt
- ⅔ cup herb seasoned bagged stuffing (Pepperidge Farm used)
- ½ cup Italian cheese blend (a blend with any or all of the following: mozzarella, provolone, parmesan, asiago, and Romano cheeses)
- 1 large egg, beaten
Instructions
- 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°F.
- In a skillet, melt the butter and add the mushroom stems, walnuts, garlic, and salt. Sauté 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.
Nutrition
Calories: 120kcalCarbohydrates: 9gProtein: 4gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 18mgSodium: 205mgPotassium: 160mgFiber: 1gSugar: 2gVitamin A: 83IUVitamin C: 1mgCalcium: 24mgIron: 1mg
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