Mushrooms stuffed with walnuts

Mushrooms stuffed with walnuts
Makes 12 servings
Preparation: 10 minutes
Cooking: 20 minutes
Ingredients
12 cremini or paris mushrooms
1/4 cup olive oil plus 2 tbsp
1 / 2 minced onion
4 gousses d'ail hachées
1 teaspoon of fresh thyme
1 cup of organic walnuts from Europe chopped
pinch of salt, freshly ground pepper
1/2 teaspoon paprika
1/4 cup coconut cream
1/4 cup parsley for garnish, optional
Preparation
- Clean the soil from the mushrooms if there are any with a cloth, then remove the feet. Chop the stems of the mushrooms and set aside.
- Heat 2 tbsp of olive oil in a large, skillet with a lid. Once the oil is hot, add the onions, garlic, reserved mushroom stems and thyme. Cook over medium heat until tender.
- Add the walnuts, salt, pepper and paprika. Sauté until the nuts release their aroma.
- Remove from the heat and add the coconut cream. Mix.
- Using a spoon, stuff the mushrooms, pressing the mixture well.
- Heat the remaining oil in the pan with the lid on medium. Place the mushrooms, stuffed side up in the pan and cover. Cook for about 2-3 minutes. Reduce heat to low and continue cooking for 10-15 minutes, until tender.
- Garnish with parsley if desired, to serve with quinoa and a salad or grilled vegetables for a healthy and delicious meal!
Bon appétit!
Caroline
President Hippocrate Bio
- Caroline Bisaillon
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