Walnut Parsley Garlic and Lemon Stuffed Mushrooms
These stuffed mushrooms are one of my new favourite things to make. You can have them with salad for a nice warm weather meal. Or you can have them with mashed potato or roasted root vegetables for warming vegan dinner and gravy.
The other thing that’s great about this dish is that it’s really easy to scale up. Making for one or more is very simple. And the mushrooms bake really quickly, about 15 – 20 minutes.
The walnut stuffing is quite dense. I think it works well. But if you prefer a lighter texture simply swap out a tablespoon or two of the walnuts with gluten-free breadcrumbs.
You can stuff small or large mushrooms. The amount of stuffing I give below will fill 2 large Portobello mushrooms or 6 medium-sized mushrooms. You need to remove the stalk. I also like to peel the as otherwise the mushrooms hold more moisture.
At this stage I think most people are aware of the health benefits of walnuts, mushrooms and garlic, but did you know how good parsley is for you? Just another reason to give this one a go. Hopefully you’ll like it as much as me.
Ingredients
- 2 large Portobello mushrooms
- 30g walnut halves
- 1 large garlic clove, crushed
- 4 tbsp parsley, chopped
- 1 lemon
- 1 tsp extra virgin olive oil
- salt & freshly ground pepper
Instructions
- You can make the stuffing in a food mixer by adding the parsley, walnuts, and garlic into the mixer with a pinch of lemon zest and a small squeeze of lemon and mixing until you have a nicely combined crumble-stuffing. It then just needs a sprinkle of salt and pepper. The other option is to do it by hand - which is what I do when making just one serving. Simply use the back of a tablespoon to crush the walnuts into small pieces. Again mix the crushed walnuts, garlic, parlsey and lemon zest together with a little salt, pepper and little squeeze of fresh lemon juice.
- Remove the stalks from the mushrooms and peel off the outer skin. Drizzle a half teaspoon of extra virgin olive oil over the dark gills of each mushroom. Sprinkle over a small pinch of salt and pepper.
- Lightly fill each mushroom with the walnut crumble stuffy. Place the stuffed mushrooms on lined baking sheet and bake in the oven at 200 C for 15 minutes.
