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Stuffed Mushrooms with Walnuts, Garlic and Parsley

Stuffed Mushrooms with Walnuts, Garlic and Parsley Related:   appetizers, dairy, gluten-free, Shabbat, vegetables & legumes, vegetarian

Prep time: 15 minutes

Cook time: 15 minutes

Yield: 4 servings as a nosh with drinks

I started making these stuffed mushrooms as a Thanksgiving appetizer a few years ago when we had a few vegetarians at our table. I wanted to be able to offer them something rich and warm when they walked in. It turns out that everyone, not just vegetarians, love these. And they’re so simple. If you want to be really organized, you can stuff the mushrooms a few days ahead of time, refrigerate them and then pop them in the oven when the doorbell rings. The walnut mixture also makes a great topping for pasta or roasted vegetables. If you leave out the cheese, these mushrooms become vegan and are still quite delicious.


  • ¼ cup [30 g] walnut halves
  • A large handful of fresh Italian parsley leaves (a little bit of stem is fine!)
  • 1 large garlic clove, minced
  • 3 tablespoons coarsely grated Parmesan or pecorino cheese
  • ½ teaspoon kosher salt
  • 2 tablespoons olive oil
  • 12 small cremini or button mushrooms, stemmed


  • Preheat your oven to 400°F [200°C]. Line a small sheet pan or baking dish with parchment paper and set it aside.
  • Put the walnuts, parsley, garlic, cheese and salt into a food processor, in that order. Pulse until everything is finely chopped. Add the olive oil and pulse to combine. Use a small spoon to distribute the walnut mixture evenly among the mushrooms, placing it in the cavities the now-gone stems left behind. Line up the mushrooms, stuffed-sides up, on the prepared sheet pan.
  • Roast the mushrooms until softened and the tops are lightly browned, about 15 minutes. Let the mushrooms cool for a few minutes, then serve warm.
  • Penne Al Funghi: Leftover stuffed mushrooms can be completely transformed into a wonderful pasta dish. You’ll need 4 leftover stuffed mushrooms per portion. Scoop out the walnut filling and set it aside, then roughly chop the roasted mushrooms. Cook a diced small shallot or a handful of chopped leek in a skillet with a little knob of butter until softened and then add the chopped mushrooms and a splash of cream. Add a serving of al dente penne (or any other short, ridged shape that can catch all of the sauce) and toss to combine. If the pasta seems a little heavy, add a splash of the pasta cooking water. Serve sprinkled with the walnut filling and a bit of finely grated Parmesan or pecorino cheese. Done and done!
  • Reprinted from Now & Again by Julia Turshen with permission by Chronicle Books, 2018

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