Walnut & Sun-Dried Tomato Stuffed Mushrooms

Print Recipe
No ratings yet

Walnut & Sun-Dried Tomato Stuffed Mushrooms

These stuffed mushrooms are filled with a tasty mix of walnuts and sun-dried tomatoes. They're packed with nutty and tangy flavors that go really well with the mushrooms. Perfect for a delicious appetizer or main!
My Notes:
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Meal Type: Appetizer, Dinner, Lunch
Special: Gluten-Free, Kid-Friendly, Seasonal (Cold Weather), Soy-Free
Tool: Oven, Stove
Ingredient: Lemons, Mushrooms, Tomatoes, walnuts
Servings: 4 (two mushrooms per serving)
Ingredients
For the mushrooms:
  • 8 portobello mushrooms
  • 1 tablespoon(s) olive oil (plus more for brushing)
  • 3 shallots finely diced (or sub 1 yellow onion)
  • 6 clove(s) garlic thinly sliced
  • 1/4 cup(s) walnuts roughly chopped
  • 1/4 cup(s) sun-dried tomatoes drained and chopped
  • 1/4 cup(s) fresh parsley roughly chopped
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) black pepper
For the parsley-lemon dressing:
  • 1/4 cup(s) fresh parsley finely chopped
  • 1 clove(s) garlic minced or pressed
  • 1 tablespoon(s) lemon zest (from 1 lemon)
  • 1 tablespoon(s) lemon juice
  • 1/4 cup(s) olive oil
  • salt and pepper to taste
Instructions
  • Preheat the oven to 350°F (180°C).
  • Remove the stems from the mushrooms, and dice them finely. Set the mushroom caps aside to stuff later.
  • Heat 1 tablespoon of olive oil in a medium-sized skillet over medium heat, and sauté the shallots until transparent. Now add the garlic and sauté for 2-3 minutes until fragrant, then add the chopped mushroom stems. Sauté for 5-6 minutes then remove from the heat, and stir in the remaining stuffing ingredients.
  • Using the remaining olive oil, brush the mushroom caps on both sides and place in a baking dish.
  • Fill each of the mushroom caps with the stuffing mixture and place the dish into the oven to bake for 15-20 minutes, until the mushrooms are soft.
  • Make the dressing by combining all the ingredients together in a small bowl, and set aside.
  • Remove the dish from the oven, drizzle the dressing over the mushrooms and serve while hot. Allow any leftovers to cool and store in an air-tight container in the fridge for up to 4 days.
Nutrition
Serving: 1 stuffed mushroom (recipe makes 8 stuffed mushrooms) | Calories: 139kcal | Carbohydrates: 9g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.004g | Sodium: 161mg | Potassium: 506mg | Fiber: 2g | Sugar: 4g | Vitamin A: 348IU | Vitamin C: 10mg | Calcium: 25mg | Iron: 1mg
Did You Make This Recipe?Tag @easyveganmealplan on Instagram and Hashtag #easyveganmealplan