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Garlic stuffed mushrooms piled with a buttery garlic, walnut, and herb mix, topped with Parmesan and baked until golden.

Garlic‑Walnut Stuffed Mushrooms

Mushroom caps piled with a buttery garlic, walnut, and herb mix, topped with Parmesan and baked until golden.
Servings 4
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

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.
  • 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. Let them rest for about 5 minutes before serving.