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

 

Method:

 

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. 

 

Share on Facebook
Share on Twitter
Please reload

Recent Posts

January 28, 2019

January 17, 2019

Please reload

Archive
Please reload