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Stuffed Mushrooms with Walnuts, Garlic, and Parsley

One Star Guiding Stars

  • Servings:

    Serves 4 as an appetizer as an appetizer

  • Prep Time:

    15 minutes

  • Cook Time:

    15 minutes

Ingredients

Recipe adapted for fresh from Now & Again by Julia Turshen, photograph by David Loftus (Chronicle Books, 2018).
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
Stuffed Mushrooms with Walnuts, Garlic, and Parsley

Directions

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

Nutrition

Nutritional Facts
Servings Serves 4 as an appetizer
Base Nutrients
Calories 45 kcal (2%)
Calories from Fat 36 kcal (0%)
Total Fat 4 g (6%)
Saturated Fat 1 g (3%)
Cholesterol 0 mg (0%)
Sodium 105 mg (4%)
Total Carbohydrates 1 g (0%)
Dietary Fiber 0 g (0%)
Protein 1 g (2%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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