Walnut and Rosemary Stuffed Mushrooms
(
REVIEWS)
appetizer (or even light lunch) to put together for the holidays. It’s so quick
to prep, loaded with flavor, and doesn’t get you too full for the main event!
PREP:
5 minutes
TOTAL:
20 minutes
SERVES:
12
This post is sponsored by California Walnuts. All Opinions are my own.
These walnut and rosemary stuffed mushrooms are the perfect appetizer (or even light lunch) to put together for the holidays. It’s so quick to prep, loaded with flavor, and doesn’t get you too full for the main event!
If you’re into stuffed mushrooms, then you’re really going to dig this recipe!
What I especially love about walnut and rosemary stuffed mushrooms is that it’s an appetizer I CAN EAT during the holidays.
Being on the keto train for the last 6 months, walnuts and I have become quite fond of each other.
And having lost about 25 pounds so far, I don’t see any point in stopping what I’m doing.
Walnuts are the only nut that offer an excellent source of the plant-based omega-3 alpha-linolenic acid, or ALA (2.5 grams/ounce). So, walnuts are easily my go-to sources for quality fat.
I’m easily put down 2-3 ounces of walnuts a day. It’s a no brainer!
The rosemary and walnut filling come together in minutes. I added my walnuts, rosemary, garlic, shallots and parmesan in a food processer and pulsed it until it was finely chopped.
Then just hollow out the mushrooms a little bit, fill with a couple spoonfuls of the walnut mixture, then bake for 15 minutes at 400F.
You might have a hard time getting past making the walnut and rosemary filling. I found myself spooning the filling into my gullet while shooting the photos – it was so good.
Seriously, that bowl was full to the top before I started shooting!
Walnuts have this unique flavor that I wish I could correctly define. There’s a buttery, yet slightly dry texture to them that always brings me back to my childhood for some reason.
I think it was around this time of year as a child when I would be at my grandparents. I would see a bowl full of nuts with a nutcracker next to them and would go for the walnuts to crack open.
I could never get enough of them as a kid, and it seems not much has changed!
With family that much more important this time of year, I love that California walnuts are source from over 4,800 family owned and operated farms.
Putting amazing dishes out for family is always so fun to do this time of year too. What I love about walnut and rosemary stuffed mushrooms is that they have a unique flavor and texture that everyone is going to love.
It will please your vegetarian friends yet has a nice meaty texture from the walnuts and mushrooms that your carnivore friends and family will love too.
Which is perfect in our house because my wife can only eat so much meat before I must come up with something on the lighter side that I also enjoy.
Walnut and Rosemary Stuffed Mushrooms
appetizer (or even light lunch) to put together for the holidays. It’s so quick
to prep, loaded with flavor, and doesn’t get you too full for the main event!
Ingredients
- 1 cup walnuts
- 1 cloves garlic
- 1 tbsp shallots chopped
- 2 sprigs rosemary
- 1 tbsp parsley chpped
- ¼ cup Parmesan shredded
- 12 baby bella mushrooms
- Salt and pepper to taste
- 1 tsp red pepper flakes optional
Instructions
- Preheat oven to 400 F. Place walnuts, garlic, chopped shallots, rosemary parsley, parmesan and red pepper flakes in a food processer. Pulse until finely chopped.
- De-stem mushrooms and spoon out a little of the pulp to make a deeper cavity. Fill with stuffing and place on a baking sheet lined with parchment paper.
- Baked for 15 minutes, top with a little more rosemary and parmesan and serve warm.
Nutrition
