Walnut Sundried Tomato Stuffed Cremini Mushrooms
These Walnut Sun-Dried Tomato Stuffed Cremini Mushrooms make great appetizers.
These tasty morsels are packed full of flavor, texture and taste!
Ingredients
12 Cremini Mushrooms
2/3 cups walnuts, soaked overnight
2/3 cups sunflower seeds, soaked overnight
2/3 cups pecans, soaked overnight
1/2 cup vegan mozzarella cheese
1/4 cup chopped sun-dried tomatoes
1/4 cup fresh parsley
1 tables chopped onion
1/2 tablespoon fresh dill
2 teaspoons Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 teaspoon olive oil
Preparation
Preheat oven to 425 degrees F.
Thoroughly clean mushrooms and remove stem from cap. Remove gills from inside the mushroom caps. Use olive oil and massage on each mushroom. Place mushrooms on a parchment lined baking sheet. Sprinkle with a pinch of sea salt. Set aside.
Soak walnut, sunflower seeds and pecans overnight. Fill water 2 inches over nuts and seed. Drain and rinse.
Add walnuts, pecans, sunflower seeds, sun-dried tomatoes, mozzarella cheese, parsley, onion, and seasonings to a food processor and pulse to achieve a crumble texture that stick together.
Adjust seasonings to taste.
Use 1 teaspoon or more to stuff the cremini mushrooms. Top with more mozzarella cheese.
Place on parchment lined baking sheet and place in oven for 10 to 15 mins, until hot and cheese is melted.
Remove from oven and sprinkle with fresh dill.
Serve warm.
Preheat oven to 425 degrees F.
Thoroughly clean mushrooms and remove stem from cap. Remove gills from inside the mushroom caps. Use olive oil and massage on each mushroom. Place mushrooms on a parchment lined baking sheet. Sprinkle with a pinch of sea salt. Set aside.
Soak walnut, sunflower seeds and pecans overnight. Fill water 2 inches over nuts and seed. Drain and rinse.
Add walnuts, pecans, sunflower seeds, sun-dried tomatoes, mozzarella cheese, parsley, onion, and seasonings to a food processor and pulse to achieve a crumble texture that stick together.
Adjust seasonings to taste.
Use 1 teaspoon or more to stuff the cremini mushrooms. Top with more mozzarella cheese.
Place on parchment lined baking sheet and place in oven for 10 to 15 mins, until hot and cheese is melted.
Remove from oven and sprinkle with fresh dill.
Serve warm.
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