- Brunch
- Lunch
- Main Meal
- Dinner
Herb and walnut stuffed mushrooms
- 30 mins
- 20 mins
- Serves 8
- Baked
- Gluten Free Option
- Oil Free
- Refined Sugar Free
- Soy Free
- Nut Free Option
- Party Food
- Entertaining
A tasty appetiser, entree or main course with fantastic layers of texture.
Ingredients
- 24 medium sized brown mushrooms (around 5-6cm diameter)
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 4-6 slices of wholemeal bread (to make 2 cups wholemeal breadcrumbs)*
- ½ cup chopped walnuts
- ⅔ cup finely chopped parsley
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh oregano, chopped
- 1 tsp fresh thyme, chopped
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tbsp nutritional yeast
- 1 tsp miso paste
- A big grind of cracked black pepper
- 1 tbsp lemon juice
- Optional: 1-2 chillies, finely chopped
- Optional: steamed broccoli to serve
*Try making your own using using stale whole grain bread blitzed in a food processor
Directions
- Preheat the oven to 180°c.
- Remove stalks from mushrooms and chop stalks finely.
- Fry onion and garlic in a pan over medium-high heat with a splash of water until just starting to soften and stick on the pan.
- Blitz slices of wholemeal bread in a food processor until breadcrumbs form. I usually do crusts first and cut them up small before placing in the food processor, to assist with breaking them up.
- Place onion, garlic and all other ingredients (except whole mushrooms) into a food processor and pulse briefly until mixed.
- Add water if necessary until mixture is moist enough so that it starts to stick together.
- Press spoonfuls of the stuffing into each mushroom and press down lightly. Place stuffed mushrooms on a baking tray lined with baking paper.
- Bake for 20-25 minutes or until stuffing starts to brown a little.
- Serve as an appetiser, or alongside steamed greens and whole grain couscous.
Chef's Tips
- You can also add the fruit or toppings to the blender at step 2 (or 2 tablespoons cocoa) to create different nice cream flavours such as strawberry, peanut or chocolate.
- This tastes just as good as regular ice cream but is super healthy; I love it!
- Best eaten immediately as sadly it does not freeze well once blended.
- This is delicious served on wholemeal pancakes for breakfast!
Dr Peter Johnston, APD
