Adapted from Now & Again, Julia Turshen (Chronicle Books)
SERVES 4 as starter
TIME: 20 minutes
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.