Cheddar Cheese Mushrooms


  • 1 LB White Mushrooms
  • 3/4 Stick Unsalted butter, melted (6 TBS)
  • 1/2 Cup Walnuts (lightly toasted, cooled and finely chopped)
  • 1/2 Cup Parsley (finely chopped)
  • 1 Small Onion (finely minced)
  • 1 Cup Sharp Cheddar (coarsely grated)
  • 1/2 Cup Fine Fresh Bread Crumbs
  • 1/4 TSP Salt (or to taste)


  1. By Roz Mayberry
  2. Preheat oven to 350 degrees.
  3. Remove and finely chop mushroom stems and set aside.
  4. Butter and gently brush the butter over the tops of the mushroom caps. Arrange mushrooms, cut side up, on a large baking sheet.
  5. In a large skillet, sauté chopped mushroom stems in remaining butter over a moderately high heat until the stems have softened.
  6. Stir in remaining ingredients, then divide among mushroom caps, making a small mound in each cap.*
  7. Before serving, bake mushrooms in the middle of the oven for approximately 20 min. Serve warm.
  8. *Once the caps have been stuffed, you can store them for up to 4 hours in the fridge before you bake and serve.