Blue Cheese- and Walnut-Stuffed Mushrooms

MAKES: 24 SERVINGS
SERVING SIZE: 1 MUSHROOM
MAKES: 24 MUSHROOMS
PREP: 20 MINS
BAKE: 17 MINS 425°F

 

 

 


Ingredients

24 large fresh mushrooms, about 2 inches in diameter

1/2 cup seasoned fine dry bread crumbs

1/3 cup grated Parmesan cheese

1/3 cup sour cream

2 tablespoons snipped fresh parsley

2 cloves garlic, minced

1/4 teaspoon black pepper

1/2 cup crumbled blue cheese (2 ounces)

1/4 cup chopped toasted walnuts

Nonstick cooking spray


Directions
  1. Preheat oven to 425 degrees F. Remove stems from mushrooms. Place mushroom caps, stemmed sides up, in a 15×10-inch baking pan.
  2. In a small bowl combine next six ingredients (through pepper). Stir in blue cheese and walnuts. Spoon mixture into mushroom caps. Lightly coat mushrooms with cooking spray.
  3. Bake 17 to 20 minutes or until light brown and heated through. If desired top with additional blue cheese and parsley.
From the Test Kitchen
BACON- AND CHEDDAR-STUFFED MUSHROOMS:

Prepare as directed, except omit blue cheese and walnuts. Stir 1/2 cup shredded cheddar cheese (2 ounces) and 4 slices bacon, crisp-cooked and crumbled, into filling.

Per mushroom: 42 cal., 3 g total fat (1 g sat. fat, 0 g trans fat), 6 mg chol., 110 mg sodium, 2 g carbo., 0 g fiber, 3 g pro.

Exchanges: 1/2 High-Fat Meat


Nutrition Facts (Blue Cheese- and Walnut-Stuffed Mushrooms)

Per serving: 43 kcal , 3 g fat (1 g sat. fat , 5 mg chol. , 103 mg sodium , 3 g carb. , 0 g fiber , 2 g pro.