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 mushroom caps (about 1 pound total), large
- 1/4 cup chicken broth, reduced sodium
- 1/4 cup shallots, chopped
- 1 Italian plum tomato or other red tomato, small, diced
- 1/3 cup California walnuts, chopped
- 2/3 cup mayonnaise, fat-free
- 1 1/2 cups bread crumbs, fresh, white
- 1 tablespoon tarragon, chopped, fresh, or 1 teaspoon tarragon, dried
- Salt and pepper to taste
- Preheat oven to 375°F.
- 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.
- 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.
- 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 to 3 minutes.
- 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.
- Bake 15 to 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.