Prep 40 mins
Cook 20 mins
If you use medium-size mushrooms for this, you should get anywhere from 35-40 mushroom caps depending on the size of mushrooms that you use, so yield is only estimated, you can reduce the recipe to half if desired. To save time you can stuff the mushrooms up to 5 hours in advance. This recipe can easily be doubled. I usually make up about 4 pounds of mushrooms to serve these at my get togethers especially around holiday season, they are huge hit, and vanish very quickly, everyone wants this recipe! I like to sprinkle just a small amount of Parmesan cheese over the top of the mushrooms before baking but that is optional, make certain to use only toasted walnuts and fresh finely chopped parsley for this recipe, it makes a huge difference in the taste! I strongly suggest to place the mushroom "caps" stem-side down on a baking sheet and bake for about 12-15 minutes in a 375°F oven to release their moisture before stuffing them otherwise you might end up with caps that are very watery.
- 2 lbs medium white button mushrooms
- 3⁄4 cup butter (can use a little less, but you need the butter to hold the mixture together)
- 1⁄4 cup butter, melted
- 1 cup finely chopped walnuts, lightly toasted
- 1⁄2-3⁄4 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)
- Set oven to 350°F.
- Remove stems from the mushrooms, then finely chop the stems.
- Melt 3/4 cup butter in a skillet.
- Using a pastry brush, brush the mushroom caps all over with some melted butter.
- Arrange the caps stemmed sides up on a large lightly greased baking sheet; sprinkle the inside of the caps lightly with salt and pepper.
- In the skillet with the remaining melted butter, add in the finely chopped onion, garlic (if using) and the chopped mushroom stems; sauté until the mixture is softened and all the moisture is removed from the chopped stems.
- Remove the mixture and place in a large bowl.
- 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).
- Divide the mixture between the mushroom caps mounding slightly.
- At this point you can cover and chill up to 5 hours.
- Bake mushrooms in the second-lowest oven rack (or middle rack) for about 20-22 minutes.
- Serve mushrooms warm.
Made these late afternoon yesterday to take to an appetizer party. These are quite labor intensive! I ended up with 38 medium sized mushrooms but had at least half the stuffing left over. These were okay, but lack something. The effort didn't seem worth the end result. I stuck each with a colored toothpick then put them in tiny halloween muffin liners and then on a serving tray so there wouldn't be juice running all over.