Walnut Stuffed Mushrooms Food

STUFFED MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F.
• Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
• Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.

CHEDDAR-WALNUT STUFFED MUSHROOMS

Steps:

• Set oven to 350°F.
• Remove stems from the mushrooms, then finely chop the stems.
• Melt 3/4 cup butter in a skillet.
• Using a pastry brush, brush the mushroom caps all over with some melted butter.
• Arrange the caps stemmed sides up on a large lightly greased baking sheet; sprinkle the inside of the caps lightly with salt and pepper.
• In the skillet with the remaining melted butter, add in the finely chopped onion, garlic (if using) and the chopped mushroom stems; sauté until the mixture is softened and all the moisture is removed from the chopped stems.
• Remove the mixture and place in a large bowl.
• Add in the walnuts, parsley, cheddar cheese, Parmesan cheese, fresh bread crumbs; mix to combine, then season with salt and pepper and cayenne (if using).
• Divide the mixture between the mushroom caps mounding slightly.
• At this point you can cover and chill up to 5 hours.
• Bake mushrooms in the second-lowest oven rack (or middle rack) for about 20-22 minutes.
• Serve mushrooms warm.
• Delicious!

TOFU AND WALNUT STUFFED MUSHROOMS

Steps:

• Freezing tofu changes texture to a more meaty substance that soaks up flavor. Freeze in plastic wrap, thaw and pat dry with paper towel to remove excess water.
• Preheat oven to 350°F
• In a large skillet, sauté onion and garlic in 2 tbsp oil, with a pinch of salt, until tender.
• Crumble tofu over onion and sauté another 5 minutes.
• Add rosemary and tomatoes and cook on low heat about 10 minutes or until mixture is fairly dry.
• Add walnuts, miso, vinegar, tomato paste, and salt and pepper to taste.
• Drizzle remaining 2 tbsp oil over mixture.
• Place mushrooms in a baking dish and fill each with about 1 tbsp stuffing, using a spoon and pressing firmly to pack.
• Bake 20 minutes.
• Remove and top each with a sprinkle of green onion. Serve warm.

SPINACH AND WALNUT STUFFED MUSHROOMS WITH THREE CHEESES

Steps:

• In a skillet, cover and cook shallots in oil and butter for about 3 minutes, until tender.
• Preheat oven to 400 degrees F.
• Add walnuts, garlic and spinach to onions; cook another 10 minutes, stirring constantly, then remove fromheat and add Swiss and feta cheeses, thyme, oregano, salt and pepper to taste (feta is salty; go easy--).
• In a large baking dish, arrange mushroom caps cavity-up.
• Spoon spinach-walnut-cheese mixture evenly into caps.
• Sprinkle Parmesan cheese on tops and bake uncovered for about 10 minutes or until filling is browned a little and mushrooms are hot.

TOFU- AND WALNUT-STUFFED MUSHROOMS

Steps:

• Preheat oven to 350°F. In a large skillet, sauté onion and garlic in 2 tbsp oil, with a pinch of salt, until tender. Crumble tofu over onion and sauté another 5 minutes. Add rosemary and tomatoes and cook on low heat about 10 minutes or until mixture is fairly dry. Add walnuts, miso, vinegar, tomato paste, and salt and pepper to taste. Drizzle remaining 2 tbsp oil over mixture. Place mushrooms in a baking dish and fill each with about 1 tbsp stuffing, using a spoon and pressing firmly to pack. Bake 20 minutes. Remove and top each hors d'oeuvre with a sprinkle of green onion. Serve warm.

STUFFED MUSHROOMS WITH LEEKS, BLUE CHEESE AND WALNUTS.

Steps:

• Preheat the oven to 200/180/Gas 6.
• Melt the butter in a pan and cook the leek until softened and light brown.
• Add the nuts and stir for 1 minute, until they are coated in the butter and juices.
• Put the mushrooms onto a baking sheet and top with leek mixture and then the cheese. Bake for 15-20 minutes.