walnut, parsley, & pecorino stuffed mushrooms
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.
