Mushrooms stuffed with walnuts 

Makes 12 servings
Preparation: 10 minutes
Cooking: 20 minutes

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

1. 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.
2. 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.
3. Add the walnuts, salt, pepper and paprika. Sauté until the nuts release their aroma.
4. Remove from the heat and add the coconut cream. Mix.
5. Using a spoon, stuff the mushrooms, pressing the mixture well.
6. 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.
7. Garnish with parsley if desired, to serve with quinoa and a salad or grilled vegetables for a healthy and delicious meal!

Bon appétit!

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