Blue Cheese Walnut Stuffed Mushrooms

The filling for these savory first course mushrooms is inspired by a 1970’s recipe for a cold roast beef platter. It featured a rare beef tenderloin wrapped around a blue cheese and walnut center. You can certainly use this recipe as the starting point for such a buffet entree, but if you don’t mix meat and dairy at meals, you can use this to turn mushroom caps into a little bit of heaven. They can be made in less than and hour and if you are not ready to serve them right away, they can be cooled, chilled and reheated later (in either a microwave or a slow oven.) For a main course, use the walnut cheese mixture to fill portabello caps. This very versatile filling can also be used to stuff artichoke bottoms, or as a topping for baked potatoes. In any case, it will provide the basis of a stand-out dish and won’t stay around for long! Low-carb, gluten-free and keto-friendly.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons olive oil
12 large mushroom caps — stems removed
3 ounces cream cheese — softened
1/4 cup blue cheese — crumbled
1/4 cup walnuts — broken and toasted
1/4 teaspoon chives, freeze-dried
1/8 teaspoon black pepper
1/8 teaspoon salt
1 dash granulated garlic
1 dash onion powder — dried, granulated

In the olive oil, slowly saute the mushroom caps, turning once, until they release and reabsorb all their moisture. Drain on paper towels and let cool.

Combine the remaining ingredients (cheeses, walnuts and spices) and mix thoroughly.

Use you hands to mold the filling into the mushroom caps. Moistening your hands will make it easier.

Bake at 375 for 12-15 minutes or until slightly puffed and golden brown. For more golden color, run them under the broiler for 2-3 minutes.

Suggested Wine: A crisp White Bordeaux is a great compliment for this dish.


Ratings : easy 0
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Per Serving (excluding unknown items): 294 Calories; 27g Fat (81.1% calories from fat); 8g Protein; 6g Carbohydrate; 2g Dietary Fiber; 33mg Cholesterol; 407mg Sodium; 2g Total Sugars; trace Vitamin D; 112mg Calcium; 1mg Iron; 309mg Potassium; 176mg Phosphorus. Exchanges: 0 Grain(Starch).

This entry was posted by Glyn Ruppe-Melnyk.

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