Walnut Stuffed Portobello Mushrooms
Recipe: #10782
October 23, 2013
Categories: Walnut, Mushrooms Sunday Dinner, Oven Bake, Vegetarian, Vegetarian Dinner, more
"Great as a light lunch or a vegetarian main dish."
Original is 5 to 6 servings
Ingredients
Nutritional
- Serving Size: 1 (65 g)
- Calories 216.7
- Total Fat - 16.2 g
- Saturated Fat - 1.6 g
- Cholesterol - 0 mg
- Sodium - 283 mg
- Total Carbohydrate - 13.5 g
- Dietary Fiber - 3.5 g
- Sugars - 2.4 g
- Protein - 7.4 g
- Calcium - 55 mg
- Iron - 1.8 mg
- Vitamin C - 0.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat the oven to 375 degrees F. Line a large rimmed baking sheet with parchment paper.
Step 2
Rinse the mushrooms briefly and pat dry with a clean dish towel, taking care not to break them.
Step 3
Place the mushrooms upside down on the prepared baking sheet, drizzle each mushroom with ½ teaspoon tamari.
Step 4
Place the bread, walnuts, Italian herbs, olive oil, garlic powder and basil into a food processor. Process until the mixture resembles course crumbs. Fill each mushroom with 1/6 of the walnut mixture, patting it down firmly.
Step 5
Tent the mushrooms with foil and bake for 30 minutes.
Step 6
Remove the foil and bake for 10 minutes longer, until the topping is crisp and the mushrooms are tender.
Step 7
Serve immediately.
Tips
- Parchment paper
- Aluminum foil
1 Reviews
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