15 Minute Stilton, Apple & Walnut Stuffed Mushrooms

Deliciously cheesy, nutty filling sits on top of gorgeously large roasted mushrooms. These 15 minute stilton, apple & walnut stuffed mushrooms are a snack or light meal made in heaven!

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Marvellous Mushrooms

The brisk autumn evenings are rolling in which means it’s time to get busy in the kitchen!

This is such a fantastic season to be cooking up recipes with some of the gorgeous seasonal produce on offer.

If you ask me, one of the most delicious and versatile autumn vegetables is the humble mushroom. Earthy, healthy and perhaps above all, quick to cook, the marvellous mushroom has earned a well-deserved place amongst many of my recipes. This super quick 15 minute stilton, apple and walnut stuffed mushroom recipe really ticks all the boxes for a deliciously comforting snack or light meal.

Do take a moment to check out some of my other delicious mushroom based recipes that (as always) are really quick to cook! Just like this lovely 10 Minute Creamy Vegan Mushroom Soup and these crispy 15 Minute Mushroom & Mascarpone Puff Pastry Squares. Pure comfort food!

Mushrooms are not only delicious and quick to cook, but also a fantastic superfood. They contain a ton of vital nutrients including folate, potassium and antioxidants. They even contain vitamin D which is often difficult to find in foods. Brilliant!

I also find that mushrooms are great for tempting even the most staunch meat eater into trying a veggie recipe as they’re are so chunky, meaty and very satisfying to eat. Mmmm.

There are over 2,000 species of edible mushroom in the world, with around 200 species being commercially cultivated. Each variety has it’s own unique appearance, flavour and texture. So plenty of choice on which type to bring into your cooking!

In this 15 minute stilton, apple and walnut stuffed mushroom recipe I’ve chosen to use portobello mushrooms. These are lovely and large and taste fantastic when topped with just the right ingredients.

Portobello mushrooms are usually pretty easy to find in supermarkets. Don’t worry if you can’t find this exact type though. The key is just to buy the biggest mushrooms you can find, whatever the variety. Bigger is better when it comes to these stuffed mushrooms.

Smashing Stilton

Stilton is one of my very favourite cheeses. Salty, savoury and with just a little tang, this delicious blue cheese is hundreds of years old and originates in the UK.

Stilton with mushroom is a match made in heaven for sure and together are so versatile: this combination is a great addition to pies, soups, pastas and even pizza. Yum! 

Wonderful Walnuts

What could possibly improve the smashing combination of stilton and mushroom? The answer is…..walnuts!

The walnuts add a nutty flavour and crunchy texture to the mushroom topping that just screams out ‘autumn on a plate’. Walnuts are also incredibly, being packed full of various vitamins and minerals.

Amazing Apples

I’m a big fan of carefully balancing out the flavours in my dishes.

Stilton and walnuts are both bold and very savoury tastes. This is why I wanted to add a slightly sweet element into my quick 15 minute stilton, apple & walnut stuffed mushrooms. Enter… the Apple! 

I think apples have to be the ultimate autumn fruit. Indeed, a crisp slice of fresh apple often sits comfortably on top of a cracker along with a slice of scrumptious stilton cheese.

The slightly sweet apple flavour cuts through the saltiness of the other ingredients and really completes the delicious flavour of these lovely, roasted mushrooms. Perfect!

15 minute stilton, apple & walnut stuffed mushrooms step by step method

Now it’s time to have a look at a useful guide to making these delicious and quick 15 minute stilton, apple and walnut stuffed mushrooms. You’ll find some helpful photos here to guide you along in the process.

Makes 4 Mushrooms – the perfect amount for a snack for 4 people or a meal for 2.

1. Start by heating up your oven to 220c (425f) conventional / 200c (400f) fan.
2. Whilst your oven gets nice and hot, take 4 very large mushrooms (I use Portobello, but any large mushroom will work. The bigger the better!). Gently wipe away any visible dirt from the outside using kitchen roll. It might be tempting to wash them but this should be avoided – the mushrooms absorb water which then leaches out during cooking, making everything soggy. Store bought mushrooms are usually pretty clean so it shouldn’t be too difficult getting any final dirt off with a quick wipe.
3. Having cleaned your mushrooms, next take a sharp knife and slice out the bit of the stalk that’s protruding above the underside of each mushroom. The stalk can be a bit tough and take a while to cook so this is partly to ensure the mushrooms cook through evenly and also to ensure you can fit maximum topping on each mushroom. Place the 4 mushrooms underside up on a large baking tray.

4. Take one small apple (or half a large apple) – around 100g (3.5 oz) – peel it and remove the core. Pop this into a food processor or blender and blitz it for about 4-5 seconds, until it’s finely chopped.
5. Into the same food processor / blender, add 100g (3.5oz) of stilton cheese, and 40g (1.4oz) of walnuts. This can be either half walnuts or walnut pieces- whatever you have available to you. Blitz everything together for around 3-4 seconds. It’s really important that you don’t overblend! You’re aiming for a breadcrumb-type texture. If you blend it together for too long, the result will be a mushy paste which will spoil the texture. So less is more when it comes to blending time!

6. Scoop this cheesy walnut filling on top of each of the mushrooms, ensuring an equal amount on each one, then press down gently to coat each mushroom evenly.

7. Now, finely grate 15g (0.5oz) parmesan cheese over the top of the filled mushrooms. This works out to about a generous teaspoonful of parmesan per mushroom.

8. Pop the topped mushrooms into the preheated oven and cook for around 12-13 minutes until the cheese has melted and is starting to turn a little golden around the edges. Remove the cooked mushrooms from the oven and sprinkle a little chopped parsley over the top (this is optional). Serve warm. Goes delightfully well with some buttered, crusty bread and a crisp green salad.