Mushrooms are a staple in my kitchen. Whether in a supporting role or as the star of the show as in this dish. Mushroom caps make the perfect vessel for the lightly seasoned rich and creamy filling. Braised Stuffed Mushrooms are a delightful appetizer or even a light meal.
- 1/2 heaping cup walnut halves
- 8 medium to large or 12-16 small white button mushrooms
- 1 shallot, roughly chopped
- 1 clove garlic
- 1 tsp thyme
- 1 tbsp plus 2 tsp olive oil, divided
- 1 tsp salt, divided
- 1/4 tsp black pepper or to taste
- 2 tbsp white wine (you can sub with vegetable broth if preferred)
- 3 tbsp traditional flavor hummus
- 1/4 cup vegetable broth
- Process the walnuts in a food processor until finely ground. Remove to a bowl and set aside.
- Remove the stems from the mushrooms and roughly chop. Place them in the food processor with the shallot and garlic. Process until finely ground but don’t over process into a paste.
- Heat 2 tsp of oil in a skillet on medium high heat. Add the chopped mushroom mixture, thyme, 1/2 tsp salt and pepper. Cook for 3-4 minutes or until soft. Transfer to the bowl with the walnuts. Add the hummus and stir until combined.
- Wipe out the skillet with a damp paper towel and add the remaining tbsp oil. Heat over medium high. Add the mushroom caps, remaining 1/2 tsp salt and the wine. Cook until the mushrooms are soft, about 2-3 minutes per side depending on the size of the mushrooms used.
- Spoon the filling evenly into the mushroom caps and add the vegetable broth to the bottom of the skillet. Cover, reduce heat to low and simmer 4-5 minutes. Uncover and cook until all the liquid as been absorbed.
- Serve immediately.
Serves 4 as an appetizer. For a light meal for 2 dress greens of your choice with a splash of oil and vinegar, halved cherry tomatoes and top with 4 stuffed mushrooms. Serve and enjoy.
This dish does not save well and is best eaten right away.