Recipe

Walnut And Sundried Tomato Stuffed Mushrooms πŸ„

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Walnut and Sundried Tomato Stuffed Mushrooms πŸ„

Had some of these for leftover lunch today, they’re so tasty! Full Recipe on latest post.

Inspired by @cilantro_and_citronella

Ingredients:

For the mushroom mix: 14 medium/large mushrooms, 1 onion, 5 cloves of garlic, 4 tbsp chopped walnuts, 4 tbsp chopped sundries tomatoes, 4 tbsp chopped parsley, S&P, and olive oil

For the parsley-lemon dressing: 1/2 cup finely chopped parsley, 2 cloves of garlic, zest of half a lemon, 1 tbsp vinegar, 1/4 cup olive oil, S&P

Method:
Toss the parsley-lemon dressing together in a bowl, cover and let chill for as long as possible a preferably for over an hour and up to half a day to let the flavours develop.

Remove the mushroom stems and chop finely. Brush the mushroom caps on both sides with olive oil, sprinkle insides with S&P, and place them into a baking dish.

Heat a medium-sized pan over medium heat. Add olive oil, then onions, then garlic, then mushroom steps. Fry until browned, then remove the pan from the heat and add all of the other mushroom mix ingredients.

Fill each mushroom cap with stuffing and bake for 15-20 minutes or until mushrooms are brown and soft.

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