How to make walnut, pomegranate and parsley stuffed mushrooms
Quick and easy, these mushrooms make a wonderful side or can be served as a vegetarian main meal
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Time: 30 mins
Serves 4
1 slice of stale bread
60g walnuts
3 tbsp grated pecorino cheese
1 egg
1 small bunch of parsley, roughly chopped
2 tsp dried pomegranate seeds
Salt and pepper
500g large chestnut mushrooms
1 tbsp olive oil
Preheat the oven to 180C. Place the bread, walnuts and pecorino in a food processor and blitz until roughly combined.
Stir in the egg, parsley and pomegranate seeds and season with a little salt and pepper. Brush the mushrooms to clean them, remove the stems and stuff with the filling.
Place the mushrooms onto a baking tray and drizzle with olive oil. Bake the stuffed mushrooms for 20 minutes.
Recipe from California walnuts (walnuts.org)
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