This isn’t your ordinary stuffed mushroom. It’s extraordinary! This is a vegan alternative to those cheese stuffed globs that everyone else makes. Make this and you’ll be extraordinary, too. The crunch of the walnuts, the savory tarragon and the sweetness of the dates will tantalize your taste buds. Your mouth will love you for it.
You’ll need a couple dozen whole mushrooms, walnuts, some onion, panko bread crumbs, tarragon and some diced dates. You’ll need some wine, too. The kind really isn’t important, so get what you like. I’m using Marsala just because it’s what I had.
First off, wipe the mushrooms off with a damp paper towel. Then, break the stems off and set them aside.
Get out a large skillet and heat it over medium. Toss in the walnut halves.
Toast them for a couple of minutes. Then, remove them to a cutting board. Let them cool a bit, then chop them into smaller pieces. Dump the pieces into a large bowl.
Dice up that sweet onion.
Add a tablespoon of olive oil to the skillet and scrape the onions into the pan.
Cook them a couple of minutes, while you are chopping up the mushroom stems.
Now, add the chopped stems, along with that wine, to the cooking onion.
Let the whole simmer for 2 or 3 minutes until most of the liquid had evaporated and the stems have cooked.
Turn the stove off and let the pan cool a bit. While you’re waiting, chop up some tarragon,
and add it to the walnuts bowl.
Pile in a half cup of date pieces, some panko, salt and pepper. Pour the mushroom stem mix into the bowl, too.
Mix it all up.
Preheat the oven to 375º. Get out a 9 x 13 baking sheet and line it with parchment paper. Or foil. Whatever you have, is what works best.
Stuff the mushroom caps with a very generous tablespoon if filling. Mound it up and pack it tight.
Line them up on the baking sheet until you run out of mushrooms or stuffing, whichever comes first. This is when I notice Punky, the kitchen kitty is here to supervise. Am I doing a good job, Punky?
When your tray is ready to bake, drizzle the mushrooms with a little olive oil.
Bake for around 20 minutes. You want the mushroom cooked but still firm.
Take them off and arrange on a pretty tray. Garnish with some chopped parsley, if you are so inclined. I was so inclined.
They’re slightly sweet, a little savory, a bit crunchy and a whole lotta good!
- 2 – 10 ounce packages of whole white mushrooms
- 1 cup walnut halves
- 1 Tablespoon chopped fresh tarragon
- 2 Tablespoons olive oil - divided
- ¼ cup diced sweet onion
- ¼ cup Marsala or other wine.
- ½ cup chopped dates
- ¾ cup panko crumbs
- 1 teaspoon salt
- ½ teaspoon black pepper
- Preheat the oven to 375°F. Cover a 9 x13 rimmed sheet pan with parchment paper.
- Remove the stem ends of the mushrooms. Chop stems and set aside.
- Toast walnuts in a dry skillet over medium heat for 2 to 4 minutes or until golden brown, stirring constantly. Remove and spread out on a cutting board and let cool slightly. Chop walnuts into smaller pieces and place in a large bowl. Add the chopped tarragon to the walnuts.
- Add 1 tablespoon of olive oil to the skillet. Add in the diced sweet onion and cook for 2 to 3 minutes. Pour in the ¼ cup of Marsala and the chopped mushroom stems. Cook until most of the liquid has evaporated, about 2 to 3 minutes.
- Pour the mushroom mix to the walnuts in the bowl. Blend in the dates, panko, salt and pepper.
- Place a generous tablespoon of stuffing into each mushroom cap.
- Place stuffed mushrooms onto prepared baking sheet. Drizzle with remaining tablespoon of olive oil. Bake for 15 to 20 minutes, or until the mushrooms are tender. Remove to platter. Garnish with chopped parsley, if desired.