walnut, parsley, & pecorino stuffed mushrooms

Photo by The Culinary Nest

Photo by The Culinary Nest

I love these stuffed mushrooms so much. If you aren’t careful, you’ll suddenly realize you’ve eaten at least 8 of them and didn’t save any for your guests! Whoops. These are filled and baked with a medley of garlic, finely chopped walnuts, fresh parsley and nutty pecorino.

Recipe by: The Culinary Nest


MAKES

4 servings (3 mushrooms per guest)

Prep Time: 10 minutes

Total Time: 25 minutes


INGREDIENTS

12 cremini or button mushrooms, washed and stemmed (see *)

1/4 cup walnuts

2 garlic cloves

1/4 cup pecorino romano cheese, grated

1 teaspoon salt

2 tablespoons olive oil

Large handful of fresh parsley

* Tip: to wash mushrooms, take a damp paper towel and lightly wipe off any dirt residue. Mushrooms act as a sponge so you do not want to run them under water as they will soak in it.


METHOD

  • Preheat the oven to 400˚F and line a baking sheet with parchment paper.

  • While the oven preheats, wash your mushrooms and remove the stems. Place them cavity side up on the baking sheet.

  • In a food processor, add the walnuts, garlic, pecorino, salt, olive oil, and parsley, pulse to until finely chopped and combined. There should still be texture to this mixture.

  • Using a small spoon, fill each mushroom with the mixture until slightly heaping above the top of the mushrooms.

  • Time to roast! Place the mushrooms into the oven for about 15 minutes, until softened and the tops are slightly browning. Let the mushrooms cool for a few minutes. Best served warm.

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