Stuffed Mushroom Recipe - Nutty Stuffed Mushroom Caps

Recipes

Nutty Stuffed Mushroom Caps

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.

Servings: 6
Prep Time: 15m
Cook Time: 35m

Low Calorie

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Ingredients

18 large mushroom caps (about 1 lb. total)

¼ cup reduced sodium chicken broth

¼ 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 ½ cups fresh white bread crumbs

1 tablespoon chopped fresh tarragon or 1 teaspoon dried

Salt and pepper to taste

Directions

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, 2-3 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 15-18 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.