Mushrooms Stuffed with Walnut Filling
by Editorial Staff
Walnut stuffed mushrooms are a great vegetarian snack that can be served hot or cold.
Ingredients
- Peeled walnuts – 1 glass
- Fresh parsley (finely chopped) – 1/4 cup
- Garlic (minced) – 1 clove
- Boiled brown lentils – 1/2 cup
- Balsamic Vinegar – 4 teaspoon
- Fresh sage (finely chopped) – 1 teaspoon.
- Walnut oil – 1 teaspoon.
- Champignon mushrooms (caps 5 cm in diameter) – 16 pcs.
- Olive oil – 1 tbsp
- Vegetable broth – 1/2 cup
- Walnut halves for serving
Directions
- Put walnuts, parsley, and garlic into a bowl of a kitchen processor or blender, pulsate until smooth. Then add lentils, 2 teaspoons of vinegar, sage and walnut oil, pulsate again until smooth. Season with salt and pepper, stir.
- Stuff each mushroom cap with 1 1/2 tablespoons of nut filling and place on a plate.
- In a large skillet over medium-high heat, heat the olive oil, place the stuffed caps with the filling on top and fry the mushrooms and nuts for about 5 minutes, until brown.
- Gently pour broth into the pan, cover, reduce heat to medium-low and simmer mushrooms with nuts for 10-15 minutes, until mushrooms are soft. Transfer the mushrooms to a plate and pour the remaining 2 teaspoons of vinegar into the pan and evaporate for 1-2 minutes. Sprinkle this sauce over the stuffed mushroom snack. Decorate the mushroom and nut snack with walnut halves.
Enjoy your meal!
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