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Nutty Stuffed Mushrooms    Veg  HT  HD  35mins


Serves       Hot  Vegetarian  Vegetables  Nuts  Herbs  Hors d'oeuvre  Starter  Appetizer 



18 large Mushrooms

1 tbsp Olive Oil

150ml/5fl.oz. Vegetable Stock

50g/2oz Shallots, chopped

1 Tomato, diced

50g/2oz Chopped Walnuts

150ml/5fl.oz. Mayonnaise

75g/3oz fresh white Breadcrumbs

1 tbsp freshly chopped Tarragon OR 1 teasp dried Tarragon

Salt and Pepper




1. Preheat the oven to 200C, 400F, Gas Mark 6.


2. Remove the stems from the mushrooms and chop finely. Set aside.


3. Heat the oil in a large frying pan until very hot, add the whole mushroom caps and fry over a high heat for about 1 minute on each side, until just browned. Remove the mushroom caps from the pan using a slotted spoon or tongs and place stem end upwards on a baking sheet. Set aside.


4. Return the pan to medium heat and add the stock and bring to the boil. Add the mushroom stems and shallots and cook for 3-4 minutes until most of the liquid has evaporated. 


5. Transfer the onion mixture to a bowl,  add the tomato, walnuts, mayonnaise, breadcrumbs and tarragon. Season with salt and pepper and mix well.


6. Pile the walnut mixture between the mushroom caps, placing a generous amount in each one. Bake for about 15 minutes, until mushrooms are tender but still hold their shape.  Serve hot.




More Hors d'oeuvre Recipes  |  What's in Season  |  Growing Vegetables



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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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