Stuffed Mushrooms with Walnuts, Garlic, and Parsley
Recipe adapted for fresh from Now & Again by Julia Turshen, photograph by David Loftus (Chronicle Books, 2018).
Nutrition
Calories: 45 kcalCarbohydrates: 1 gProtein: 1 gFat: 4 gSaturated Fat: 0.5 gSodium: 105 mg
Ingredients
- 1/4 cup walnuts
- A large handful of fresh Italian parsley leaves
- 1 large garlic clove minced
- 3 Tbsp. coarsely grated Parmesan or Pecorino Romano cheese
- 1/2 tsp. salt
- 2 Tbsp. olive oil
- 12 small cremini or button mushrooms stemmed
Instructions
- 1. Heat oven to 400 degrees. Line a baking sheet with parchment paper.
- 2. Combine walnuts, parsley, garlic, cheese, and salt in a food processor and pulse until finely chopped. Add olive oil and pulse to combine.
- 3. Using a small spoon, scoop mixture evenly into mushroom caps. Arrange mushrooms, stuffed sides up, on prepared baking sheet.
- 4. Roast mushrooms until they are softened and tops are lightly browned, about 15 minutes. Let cool slightly, then serve warm.
- Source: Hannaford fresh Magazine, September - October 2018