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The Best Stuffed Mushrooms with Walnuts


16 large fresh mushrooms

A handful of walnuts

A little fresh parsley

3 cloves of garlic

1 small onion

3 tablespoons of bread crumbs

Nutritional yeast

Olive oil

Salt and pepper




Remove mushroom stalks - gently grasp the cap in the palm of one hand, while with the other hand tears the stalk down. Cut off the bottom part and chop the rest.
Chop the onion, fry it in olive oil, and when it turns golden, add chopped garlic. After about ten seconds, add the mushroom stalks and season with salt and pepper. Stalks will release liquid. When the liquid evaporates and the stalks change color, move them into a tall, narrow container and grind the mixture. Add chopped walnuts, parsley, yeast and bread crumbs.
Place mushroom caps on a greased baking sheet. Season with salt and pepper and put a spoon of stuffing into each one. Bake at 200 degrees for about 20 minutes. Mushrooms are ready when you squeeze them and they release the liquid.
When serving, add good olive oil on top. Recently, I've served them with boiled mangold, arugula salad and cherry tomatoes.

Source: Fresh.hr. The recipe has been prepared by Marko Ćustić. It is a property of Fresh.hr and further copying is not allowed.

Photo: Fresh.hr

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