These addictive mushroom bites are filled with cheeses, nuts, and herbs, and make the perfect brunch appetizer.
Stuffed mushrooms have always been a popular appetizer and the number of variations available are pretty endless. My favorite version is the one I’m used to from home, the one my family has been making for years now for every possible breakfast or brunch gathering. Substitutions are easy to make, though, so experiment and use your favorite ingredients.
I like the combination of feta or crumbly goat cheese together with blue cheese. However, you can use a combination of your favorite hard cheeses (200 grams total), or play around with other combinations. Cream cheese, ricotta cheese, or Parmesan cheese are other great options.
Nuts add a great crunch to the soft mushrooms and filling. Pecans go well with blue cheese, but you can also use walnuts or pine nuts.
I love using basil but fresh parsley or chives also go great with these.
- 25 champignon mushrooms or 40 small Portobello mushrooms*, stems removed
- 100 g/3.5 oz crumbled feta cheese (or crumbly goat cheese/ricotta)
- 100g/3.5 oz crumbled Roquefort cheese (or your favorite blue cheese)
- ¼ cup breadcrumbs
- ⅓ cup coarsely chopped pecans
- 2-4 tablespoons chopped fresh basil
- 1 tablespoon good quality olive oil
- Preheat oven to 400F/200C.
- Combine all filling ingredients together in a bowl, then spoon generously into mushroom caps. Arrange, filling side up, on a pan lined with parchment paper.
- Bake for 10-15 minutes, until filling is golden and mushrooms are tender. Serve warm.