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Nutty Stuffed Mushrooms Veg HT HD 35mins Serves 6 Hot Vegetarian Vegetables Nuts Herbs Hors d'oeuvre Starter Appetizer Ingredients
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
Instructions 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.
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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