Looking for an meatless warm main meal? These veggie stuffed mushrooms are a tasty option. They are simple, farm fresh and look splendid on a plate with colorful cooked and raw veggies. These are a good base – add your own taste to these with other colorful veggies and tasty herbs. Last night we served, tri-tip roast, roasted asparagus, roasted golden beets, roasted red potatoes, colorful crunchy veggie salad and these lovelies.
Parsley Walnut Stuffed Mushrooms
- 15 good sized mushrooms
- 2 green onions
- 4 garlic cloves
- 1-2 tablespoons coconut oil
- 1/4 cup walnuts
- 1/2 cup fresh parsley
- 2-4 tablespoons olive oil
- Salt and pepper to taste
Wipe mushrooms with a damp paper towel to clean or rinse lightly. De-cap and chop 15 good sized mushrooms.
Sauté chopped onion, garlic and mushroom caps in a few tablespoons coconut oil over low to medium heat. Sauté until mushrooms are lightly browned. Add finely chopped walnuts and fresh parsley just before taking the mushroom mixture off the heat. Add salt and pepper to taste.
Brush both sides of mushroom heads with olive oil. Arrange mushrooms on baking dish. Add a spoonful of the mixture into the hole left by the mushroom cap. Bake at 350 degrees for 25-30 minutes or until mushrooms are nicely softened and browned and juices are flowing.
Source: Jackie Mack, Lingonberry Lane