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Walnut Stuffed Mushrooms
[Vegan]

DM By: Deena Mehta

Author Bio

Hi, I’m Deena, a creative and balance-seeking Libra. As a designer, foodie and mom, I... Read More

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Walnut Stuffed Mushrooms [Vegan]

Dairy Free

Mushrooms and nuts are easy to prepare and add to other dishes for texture and flavor, without much forethought. Together, they make a delicious and satisfying vegan main course that pairs well with vegetable or grain side dishes. And they pair great with a glass of red wine!

Ingredients You Need for Walnut Stuffed Mushrooms [Vegan]

6 extra large button mushroom caps, or 12 medium, stems removed and chopped
1 medium shallot, sliced
1 large garlic clove, sliced
1/4 cup walnuts, chopped
1 tablespoon mint or other fresh herbs, chopped (parsley, basil, oregano, thyme, etc)
1/4 cup dried breadcrumbs with Italian seasoning and 2 tablespoons more for topping
2 tablespoons water
extra virgin olive oil
salt and pepper

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How to Prepare Walnut Stuffed Mushrooms [Vegan]

Heat oven to 425°F.
On a lightly oiled or foil-lined baking dish or sheet pan, place mushroom caps and drizzle with olive oil. Season with salt and pepper.
Heat 1 tablespoon oil in a skillet over medium heat and sauté shallots until soft, 2 minutes. Stir in garlic, cooking for 1 minute and add mushroom stems and walnuts. Cook another 2-3 minutes, and remove from heat. Season with salt and pepper and stir in mint or herbs of choice.
Place skillet contents and breadcrumbs into a chopper or food processor, adding a little water. Pulse until combined, almost a paste. Add more water as needed to blend, up to 2 tablespoons.
Stuff the mushroom caps with the paste and pack it down. Mix a few drops of olive oil into 2 tablespoons of dry breadcrumbs to moisten. Top each mushroom with the mixture breadcrumbs, and/or chopped walnuts, pressing in place.
Bake at 425°F 20-30 minutes until mushrooms darken in color, release some juices, and are cooked through. Cook longer for mushrooms larger than 2 inch diameter, as needed. These may be frozen individually on a sheet pan and stored in a freezer bag or container up to 6 weeks. Adjust baking by starting with a 400°F oven for 15 minutes, raising to 425°F and bake another 20-30 minutes as needed to cook frozen mushrooms through.