Adapted from Now & Again, Julia Turshen (Chronicle Books)​


SERVES 4 as starter 

TIME: 20 minutes


Ingredients :

¼ cup walnuts, halved

Large handful of fresh Italian parsley leaves

1 large garlic clove, minced

3 tablespoons coarse-grated Parmesan or pecorino

½ teaspoon salt

2 tablespoons olive oil

12 cremini or button mushrooms, destemmed




Heat oven to 400˚F. Line small sheet pan or baking dish with parchment paper.

Add walnuts, parsley, garlic, cheese and salt to food processor, and pulse until fine-chopped. Add olive oil, and pulse to combine. Using small spoon, scoop walnut mixture into mushroom cavities.

On prepared pan, arrange mushrooms, stuffed-sides up. Roast until softened and tops are lightly browned, about 15 minutes. Serve warm. 


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