Walnut Stuffed Mushrooms From Vegetarian Times
- 1 cup walnut halves, plus 16 more for garnish
- 1/4 cup chopped parsley
- 1 clove garlic, peeled
- 1/2 cup cooked brown lentils
- 4 tsp. balsamic vinegar, divided
- 1 tsp. dried rubbed sage
- 1 tsp. toasted walnut oil
- 16 large button mushrooms (2-inch diameter), stems removed
- 1 Tbs. olive oil
- 1/2 cup low-sodium vegetable broth
- 1. Puree 1 cup walnuts with parsley and garlic in food processor until thick and pasty. Add lentils, 2 tsp. vinegar, sage, and walnut oil; puree until smooth. Season with salt and pepper, if desired.
- 2. Fill each mushroom cap with 11/2 Tbs. walnut mixture, and press remaining walnut halves into filling. Place on plate.
- 3. Heat olive oil in large skillet over medium-high heat. Add mushrooms, round side down, and cook 5 minutes, or until mushrooms begin to release their juices and brown on bottom, shaking pan occasionally. Carefully add broth to pan, cover, and reduce heat to medium-low. Simmer 10 to 15 minutes, or until mushrooms are tender and filling has puffed and browned slightly. Remove mushrooms from pan, then add remaining 2 tsp. vinegar to pan. Simmer 1 to 2 minutes, or until sauce thickens slightly. Serve mushrooms drizzled with sauce.
walnut halves, parsley, clove garlic, balsamic vinegar, sage, toasted walnut oil, button mushrooms, olive oil, vegetable broth
Taken from www.epicurious.com/recipes/member/views/walnut-stuffed-mushrooms-from-vegetarian-times-50169386 (may not work)