Friday, October 8, 2010

Walnut Stuffed Mushrooms

Recently began putting my library into a cool website collective of book lovers called LibraryThing. I even made a widget for a page of this blog so you can see random books from my collection – if you click on a book that looks interesting it opens in to a bigger window where you will find more information about the book and a handy link to if you find you must have that book.

While I was entering the cook books into the database, I naturally thumbed through them and realized that I had been neglecting a number of wonderful recipes.  The following was inspired by a recipe in an old copy of the Pillsbury Kitchen Cookbook.

Walnut Stuffed Mushrooms are amazingly healthy for you and if you eat three of these large beauties the calories are awesomely low!


12 larger button type mushrooms or good sized cremini  - rinse (I know some of you say “Egads!” but I don’t like to just brush the dirt off shrooms and it's my blog and recipe so...), pat dry.
Mushroom stems, diced
2 T butter
2 T diced onion
2 t chopped garlic
2 T finely chopped walnuts (easiest way - put some in a freezer quart bag and whack with the side of a meat tenderizer and you have smashed walnuts in a matter of seconds)
2 T chopped fresh parsley
Fresh cracked black pepper
Dashes of Tabasco sauce

Directions with variations depending upon the size of the mushrooms and the manner of presentation desired

In a skillet, melt the butter over medium heat, then sauté the diced mushroom stems, with onion and garlic til softened. Add the walnuts, parsley, black pepper, and Tabasco (two shakes minimum) and sauté another minute or so.

Preheat the broiler. Place caps gill side up on a Pam sprayed tray suitable for placing under a broiler. For small batches like this the toaster oven is just perfect. Using two small spoons (the only way I can do it without making a huge mess) divide the sauteed mixture among the caps, mounding carefully, picking up all the pieces that fall off (repeatedly) and placing them back again and again - until they remain in a somewhat mountainous form. If there is butter remaining in the skillet, drizzle it on top of the shrooms.

Broil til browned and the mushrooms cooked through. This doesn't take long so watch closely. The mushrooms will look all juicy when they are done.


Cooking time will vary depending on the size of your mushrooms. If they finish browning but the shrooms are still dry looking, switch from broil to 375 degrees baking to finish the cooking. The need to bake a bit is more likely to occur with the larger thicker shrooms. You may also need to remove a few little fellows from the oven if you have a variety of sizes.

The above ingredient list is for making big bite appetizer sized mushrooms, if you want, you can easily make a glorious and impressive side or main dish by increasing the ingredients and using portabello mushrooms. You could also try adding bits of bread crumbs if you are using the lovely and large portabello mushrooms to make sure there’s plenty of filling...or just increase the walnuts or chop up a couple regular mushrooms along with the stems.

Be creative, use this recipe as a template, and come up with a filling you just love.

Enjoy with friends!


  1. I am not that much into mushrooms but I have to say this receipe could change my mind! It looks tasty - thanks for sharing!

  2. not into mushrooms? Egads! They are an entire food group for me. I'll make them the next time you guys are over then you can give them a taste!

  3. I have to cook this vegan.

    I am using your idea but with olive oil. Should be great. It is for a Christmas eve dish. My family are all a vegan, vegetarian and wheat intolerant mix!

    What did you serve with this?

    I am considering baked potatoes, but might make them into piped whirls and serve with brocolli!

  4. Lois, I've always thought of trying olive oil, but just have not. Let me know how they work.

    I like the whirls of potato and broccoli idea! Broccoli for sure. Maybe wild rice if not potato, but more nutrition in the potato.

    Oh, I know! Go to the page with the stuffed butternut squash recipe and make the rice that goes inside that. It's great served as a side too!