Walnut Stuffed Portobello Mushrooms
Created by Mikekey on October 23, 2013
- Servings: 5 to 6
- Prep Time: 20m
- Cook Time: 30m
- Recipe #10782
Ingredients
- 5 to 6 Portobello mushrooms, stems removed
- 3 teaspoons tamari (or soy sauce)
- 4 slices whole grain bread
- 1 cup walnuts, chopped
- 2 teaspoons dried Italian herbs
- 2 teaspoons oil (olive oil) plus more as needed
- 1/2 teaspoon garlic powder
- 2 teaspoons dried basil (or 2 tablespoons fresh basil, chopped)
How to Make
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Step 1: Preheat the oven to 375 degrees F. Line a large rimmed baking sheet with parchment paper.
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Step 2: Rinse the mushrooms briefly and pat dry with a clean dish towel, taking care not to break them.
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Step 3: Place the mushrooms upside down on the prepared baking sheet, drizzle each mushroom with ½ teaspoon tamari.
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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.
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Step 5: Tent the mushrooms with foil and bake for 30 minutes.
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Step 6: Remove the foil and bake for 10 minutes longer, until the topping is crisp and the mushrooms are tender.
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Step 7: Serve immediately.
Nutritional Facts
- 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