Walnut and Date Stuffed Mushrooms

date and walnut stuffed mushrooms

Walnut and Date Stuffed Mushrooms

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.

The ingredients:

stuffed mushroom ingredients

Stuffed mushroom stuff

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.

stemming mushrooms

remove the stems

Get out a large skillet and heat it over medium. Toss in the walnut halves.

toasting walnuts

toast the walnuts

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.

chopped walnuts

chopped walnuts

Dice up that sweet onion.

diced onions

diced onion

Add a tablespoon of olive oil to the skillet and scrape the onions into the pan.

cooking onions

cook the onions

Cook them a couple of minutes, while you are chopping up the mushroom stems.

chopped mushroom stems

chop the stems

Now, add the chopped stems, along with that wine, to the cooking onion.

cooking stems

add stems and wine

Let the whole simmer for 2 or 3 minutes until most of the liquid had evaporated and the stems have cooked.

cooked stems

stems are done

Turn the stove off and let the pan cool a bit. While you’re waiting, chop up some tarragon,

tarragon

chop up the tarragon

and add it to the walnuts bowl.

walnuts and tarragon

walnuts and tarragon

Pile in a half cup of date pieces, some panko, salt and pepper. Pour the mushroom stem mix into the bowl, too.

stuffed mushroom mix

stuffed mushroom mix

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.

baking sheet

get the pan ready

Stuff the mushroom caps with a very generous tablespoon if filling. Mound it up and pack it tight.

stuffing mushrooms

stuffin’ the ‘shrooms

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?

kitchen kitty

Punky cat supervises.

When your tray is ready to bake, drizzle the mushrooms with a little olive oil.

oil topped mushrooms

drizzle with olive oil

Bake for around 20 minutes. You want the mushroom cooked but still firm.

baked mushrooms

all baked.

Take them off and arrange on a pretty tray. Garnish with some chopped parsley, if you are so inclined. I was so inclined.

Walnut and date stuffed mushrooms

Walnut and date stuffed mushrooms

They’re slightly sweet, a little savory, a bit crunchy and a whole lotta good!

Walnut and Date Stuffed Mushrooms
Author: 
Recipe type: Appetiser
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 18 to 24
 
A full of flavor, vegan stuffed mushroom that's easy to prepare.
Ingredients
  • 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
Instructions
  1. Preheat the oven to 375°F. Cover a 9 x13 rimmed sheet pan with parchment paper.
  2. Remove the stem ends of the mushrooms. Chop stems and set aside.
  3. 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.
  4. 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.
  5. Pour the mushroom mix to the walnuts in the bowl. Blend in the dates, panko, salt and pepper.
  6. Place a generous tablespoon of stuffing into each mushroom cap.
  7. 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.

 

 

 

 

 

Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: