Marissa's MediterraneanEarthy cremini mushrooms stuffed with a zesty, sun-dried tomato and herbed walnut filling. A vibrant, bite-sized appetizer that's as nourishing as it is delicious!
Preheat your oven to 400°F (200°C) and lightly grease a baking sheet with a mist of olive oil.
In a small bowl, combine the minced mushroom stems, chopped walnuts, sun-dried tomatoes, garlic, parsley, oregano, lemon juice, and a pinch of salt. Mix until well combined.
Stuff each mushroom cap generously with the walnut and tomato mixture, pressing down slightly to ensure it stays in place.
Place the stuffed mushrooms on the prepared baking sheet and drizzle very lightly with the remaining olive oil.
Bake for 18-20 minutes until the mushrooms are tender and the filling is slightly golden and fragrant.
Watch the walnuts closely so they don't over-brown!
Remove from the oven and let cool for 5 minutes before serving warm. Garnish with extra fresh parsley if you're feeling fancy!
These are a total crowd-pleaser! The secret is to not over-stuff the mushrooms so they stay nice and sturdy. If you have leftovers, they make a great topping for a simple arugula salad the next day. Healthy made easy, right?
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.
Marissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chefMarissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chef