Now that November has arrived, my sister and I have been talking about Thanksgiving menus. Our end-of-the-week recipe would make a delicious holiday appetizer or light evening entrée when paired with a salad.
All of the ingredients should be available at your local natural and organic food store.
Nutty Stuffed Mushroom Caps
- 18 large mushroom caps, about 1 pound total
- 1/4 cup reduced-sodium chicken broth
- 1/4 cup chopped shallots
- 1 Italian plum tomato, or other small tomato, diced
- 1/3 cup chopped walnuts
- 2/3 cup fat free mayonnaise
- 1½ cups fresh white bread crumbs
- 1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon
- Salt and pepper to taste
Preheat oven to 375°F.
Remove stems from mushroom caps, leaving an indentation in underside of each cap to hold filling later. Chop stems and set aside.
Coat large nonstick skillet with nonstick cooking spray and place over medium-high heat. When hot, add whole mushroom caps and cook about 1 minute on each side, until faintly browned. Place mushrooms, stem end up on baking sheet.
Return pan to medium heat and add broth. When boiling, add mushroom stems and shallots, and cook until most of liquid has evaporated, 2 to 3 minutes. Scrape mixture into bowl and add tomato, walnuts, mayonnaise, bread crumbs and tarragon. Stir to combine, then season with salt and pepper to taste.
Mound walnut mixture among mushroom caps, placing a generous tablespoon in each one. Bake 15 to 18 minutes, until mushrooms are tender but hold their shape. If desired, place briefly under preheated broiler to brown tops lightly. Serve warm or at room temperature.
Recipe and photo courtesy of the Walnut Marketing Board