Stuffed Mushrooms with Walnuts, Garlic and Parsley

In this simple recipe, hollowed out mushrooms are a bite-sized delivery system for a delicious herb-filled stuffing.
Photo by Penny De Los Santos / Food Styling by Hadas Smirnoff

Adapted from Now & Again, Julia Turshen (Chronicle Books)

Cookbook author Julia Turshen is well known for encouraging cooks to celebrate even the smallest kitchen victories. Among friends and community organizers, she’s also notorious for her ability to nourish any sort of gathering. This simple mushroom recipe, from her new cookbook, Now & Again (available September 4), was born of her desire to welcome vegetarian dinner guests with a warm, robust appetizer, but it will easily win over any type of eater. Repurposed, the walnut stuffing could make a great topping for pasta, rice or roasted vegetables, or it can be used to revive leftovers.

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Ingredients
  • ¼ cup walnuts, halved
  • Large handful of fresh Italian parsley leaves
  • 1 large garlic clove, minced
  • 3 tablespoons coarse-grated Parmesan or pecorino
  • ½ teaspoon kosher salt
  • 2 tablespoons olive oil
  • 12 cremini or button mushrooms, destemmed
Ingredients

Heat oven to 400˚F. Line small sheet pan or baking dish with parchment paper.

Add walnuts, parsley, garlic, cheese and salt to food processor, and pulse until fine-chopped. Add olive oil, and pulse to combine. Using small spoon, scoop walnut mixture into mushroom cavities.

On prepared pan, arrange mushrooms, stuffed-sides up. Roast until softened and tops are lightly browned, about 15 minutes. Serve warm. Serves 4.

Pair it

Swick 2017 Pétillant Naturel Rosé of Pinot Noir (Willamette Valley). “An apéritif isn’t an apéritif without sparkling wine to get the palate primed,” says Krista Scruggs, owner/winegrower of Zafa Wines in Vermont. “This fizzy, juicy citrus bomb is the perfect balance to this flavor-rich, delicious dish.”

Published on July 28, 2018
About the Author
Sarah E. Daniels
Associate Editor

Daniels is the former Dining Editor at Hudson Valley magazine who has also written and edited for web-based publications such as Food52 and The Kitchn, and has assisted in food styling and recipe testing for an assortment of cookbooks. Prior to her career in culinary-related media, Daniels spent years as a pastry chef at venues throughout upstate New York and completed the Longhouse Food Scholars program. She has a soft spot for quiche and hiking trails with footbridges, and would be hard-pressed to turn down a glass of Sauvignon Blanc.
Email: sdaniels@wineenthusiast.net
Instagram: @little_honey_dee



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