Walnut Stuffed Mushrooms Recipes

WALNUT STUFFED MUSHROOMS

WALNUT STUFFED MUSHROOMS image

Categories Mushroom Appetizer Bake Vegetarian

Yield Makes 12 servings

Number Of Ingredients 9

Ingredients

30 large gourmet stuffing button mushroom
1/4 cup of chopped walnuts
1 cup of grated parmagiana-reggiano
1/2 cup of regular or Italian bread crumbs
1/2 cup freshed chopped italian parsley
4 cloves of garlic, minced
1 egg
2 cups of unsalted butter
salt & freshed cracked black pepper

Steps:

Brush mushrooms thoroughly to remove all dirt. Pop stems out and throw away. Mince 6 of the mushroom caps and put in large mixing bowl. Add bread crumbs, egg, 1/2 cup of parmagiano-reggiano, parsley, garlic, walnuts, pinch of salt and pepper to taste. Fold together until well blended. Melt unsalted butter and brush mushroom tops generously (all over and inside)...or do what I do and get messy by dunking the cap right into the butter. Stuff mushrooms with mixture. Bake for 15-20 minutes at 350 degrees. Once the mushrooms are out of the oven, top with rest of parmagiano-reggiano. Serve as appetizers or accompaniment to entree.

TOFU- AND WALNUT-STUFFED MUSHROOMS

Tofu- and Walnut-Stuffed Mushrooms image

Categories Mushroom Nut Soy Appetizer Bake Sauté Cocktail Party Low Fat Vegetarian Healthy Vegan Self Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free No Sugar Added Kosher

Yield Makes 12 mushrooms

Number Of Ingredients 12

Ingredients

1 medium onion, diced small
2 cloves garlic, peeled and finely chopped
1/4 cup olive oil
14 oz firm tofu, frozen and then defrosted (Freezing changes texture to a more meaty substance that soaks up flavor. Freeze in plastic wrap, thaw and pat dry with paper towel to remove excess water.)
1/2 tsp dried rosemary, crumbled
2 small tomatoes, finely chopped
1/3 cup ground walnuts
2 tsp mellow miso, or more for stronger flavor (available at health food stores)
1/2 tsp balsamic vinegar
2 tbsp tomato paste
12 large, fresh cremini or white mushrooms, wiped clean, stems removed
1/4 cup chopped green onions

Steps:

Preheat oven to 350°F. In a large skillet, sauté onion and garlic in 2 tbsp oil, with a pinch of salt, until tender. Crumble tofu over onion and sauté another 5 minutes. Add rosemary and tomatoes and cook on low heat about 10 minutes or until mixture is fairly dry. Add walnuts, miso, vinegar, tomato paste, and salt and pepper to taste. Drizzle remaining 2 tbsp oil over mixture. Place mushrooms in a baking dish and fill each with about 1 tbsp stuffing, using a spoon and pressing firmly to pack. Bake 20 minutes. Remove and top each hors d'oeuvre with a sprinkle of green onion. Serve warm.

CHEDDAR-WALNUT STUFFED MUSHROOMS

Cheddar-Walnut Stuffed Mushrooms image

If you use medium-size mushrooms for this, you should get anywhere from 35-40 mushroom caps depending on the size of mushrooms that you use, so yield is only estimated, you can reduce the recipe to half if desired. To save time you can stuff the mushrooms up to 5 hours in advance. This recipe can easily be doubled. I usually make up about 4 pounds of mushrooms to serve these at my get togethers especially around holiday season, they are huge hit, and vanish very quickly, everyone wants this recipe! I like to sprinkle just a small amount of Parmesan cheese over the top of the mushrooms before baking but that is optional, make certain to use only toasted walnuts and fresh finely chopped parsley for this recipe, it makes a huge difference in the taste! I strongly suggest to place the mushroom "caps" stem-side down on a baking sheet and bake for about 12-15 minutes in a 375°F oven to release their moisture before stuffing them otherwise you might end up with caps that are very watery.

Provided by Kittencalrecipezazz

Categories Lunch/Snacks

Time 1h

Yield 35-40 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs medium white button mushrooms
3/4 cup butter (can use a little less, but you need the butter to hold the mixture together)
1/4 cup butter, melted
1 cup finely chopped walnuts, lightly toasted
1/2-3/4 cup chopped fresh parsley, finely chopped
2 small onions, finely chopped
1 -2 tablespoon fresh minced garlic (optional or to taste)
2 cups coarsely grated old cheddar cheese
3 -4 tablespoons freshly grated parmesan cheese (can use a little more if desired)
1 cup fine fresh breadcrumb
seasoning salt (or use white salt, I prefer the seasoned salt!)
black pepper
cayenne pepper (optional or to taste)

Steps:

Set oven to 350°F.
Remove stems from the mushrooms, then finely chop the stems.
Melt 3/4 cup butter in a skillet.
Using a pastry brush, brush the mushroom caps all over with some melted butter.
Arrange the caps stemmed sides up on a large lightly greased baking sheet; sprinkle the inside of the caps lightly with salt and pepper.
In the skillet with the remaining melted butter, add in the finely chopped onion, garlic (if using) and the chopped mushroom stems; sauté until the mixture is softened and all the moisture is removed from the chopped stems.
Remove the mixture and place in a large bowl.
Add in the walnuts, parsley, cheddar cheese, Parmesan cheese, fresh bread crumbs; mix to combine, then season with salt and pepper and cayenne (if using).
Divide the mixture between the mushroom caps mounding slightly.
At this point you can cover and chill up to 5 hours.
Bake mushrooms in the second-lowest oven rack (or middle rack) for about 20-22 minutes.
Serve mushrooms warm.
Delicious!

Nutrition Facts : Calories 120.8, Fat 10.3, SaturatedFat 5.2, Cholesterol 22.2, Sodium 115.3, Carbohydrate 4.2, Fiber 0.7, Sugar 0.9, Protein 3.9

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