Looking for an easy crowd‑pleaser or a tasty side? These garlic stuffed mushrooms are just the ticket. The stem mixture gets sautéed in butter with shallots, garlic, and crunchy walnuts, then blended with herbs and breadcrumbs for a rich, flavorful filling. Once you spoon it into the caps and bake them with a sprinkle of Parmesan, you’ve got a warm, juicy bite that’s hard to resist.
For a complete appetiser duo, try these Smoked Salmon Bites — they pair really nicely with the earthy flavour of the mushrooms.
🍴 Tools You’ll Need
Small Baking Dish — This dish fits the mushrooms snugly so they stay upright while baking.
Garlic Press — This garlic press saves time and keeps your fingers clean.
Garlic‑Walnut Stuffed Mushrooms
Mushroom caps piled with a buttery garlic, walnut, and herb mix, topped with Parmesan and baked until golden.
Ingredients
- 18 button mushrooms or 8 large portobello mushrooms if you prefer stems separated from the caps and stems finely chopped.
- 1 tablespoon butter
- 2 small shallots minced
- 1 large garlic clove minced
- 2 tablespoons chopped walnuts
- Salt
- 2 tablespoons chopped parsley
- 1 teaspoon herbes de Provence or dried thyme
- 2 tablespoons breadcrumbs
- 2 tablespoons extra virgin olive oil
- 2 tablespoons grated Parmesan cheese
Instructions
- Set your oven to 375 °F (190 °C).
- In a small skillet over medium‑high heat, melt the butter. Add the finely chopped mushroom stems and shallots, and cook for 4–5 minutes until soft. Stir in the garlic and chopped walnuts, season with a pinch of salt, and cook for 2 more minutes.You can finely chop the garlic or use a garlic press like this to save time and keep your hands cleaner.
- Remove the pan from the heat. Stir in the parsley, herbes de Provence (or thyme), and breadcrumbs. Transfer everything to a food processor and pulse until you have a coarse paste.
- Toss the mushroom caps in olive oil and arrange them gill‑side up on a baking sheet.
- Spoon the walnut‑garlic mixture into each cap. Sprinkle the grated Parmesan evenly over the tops.
- Bake for 10–20 minutes, until the cheese turns lightly golden and you see a little moisture at the base of each mushroom. I bake these in a small roasting dish like this — it holds them snug so they don’t tip over while cooking. Let them rest for about 5 minutes before serving.