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!
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Servings: 4 (two mushrooms per serving)
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
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.
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
Find it online:
https://www.easyveganmealplan.com/recipe/stuffed-mushrooms/