Nutty Stuffed Mushroom Caps

Nutty Stuffed Mushroom Caps

This wonderful stuffed mushroom recipe makes for a great appetizer with a flavorful filling including crunchy walnuts, can be prepared in advance and baked the day of your event. They can be served warm or at room temperature, paired with a Sauvignon Blanc or crisp rosé.


  • 18 large mushroom caps (about 1 pound total)
  • 1/4 cup reduced sodium chicken broth
  • 1/4 cup chopped shallots
  • 1 Italian plum tomato or other small red tomato, diced
  • 1/3 cup chopped California walnuts
  • 2/3 cup fat-free mayonnaise
  • 1 1/2 cups fresh white bread crumbs
  • 1 tablespoon chopped fresh tarragon or 1 teaspoon dried
  • Salt and pepper to taste


  1. Preheat oven to 375°F.
  2. Remove the stems from the mushroom caps, thus leaving an indentation in the underside of each cap to hold the filling later. Chop the stems and set aside.
  3. Coat a large nonstick skillet with nonstick cooking spray and place over medium-high heat. When hot, add the whole mushroom caps and cook for about 1 minute on each side, until faintly browned. Place the mushrooms, stem ends up, on a baking sheet.
  4. Return the pan to medium heat and add the broth. When it boils, add the mushroom stems and shallots and cook until most of the liquid has evaporated, 2-3 minutes.
  5. Scrape the mixture into a bowl and add the tomato, walnuts, mayonnaise, bread crumbs and tarragon. Stir to combine, then season with salt and pepper to taste. Place a generous tablespoonful of walnut mixture on each mushroom cap.
  6. Bake 15-18 minutes, until the mushrooms are tender but hold their shape. If desired, place under a preheated broiler for a moment to brown the tops lightly. Serve warm or at room temperature.