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Nutty Stuffed Mushrooms    Veg  HT  HD  35mins

 

Serves       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. 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

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Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian  Main Course Recipes   |  Vegan recipes

Cooking Vegetables  |  Vegetable Side Recipes

What's in Season  |  Growing Vegetables

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