1 Italian plum tomato, or other small tomato, diced
1/3 cup chopped California walnuts
2/3 cup fat free mayonnaise
1 1/2 cups fresh white bread crumbs
1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon
Salt and pepper to taste
Instructions
Preheat oven to 375ºF (190ºC)
Remove the stems from the mushroom caps, thus
leaving an indentation in the underside of each cap
to hold the filling later. Chop the stems and set
aside.
Coat a large nonstick skillet with nonstick cooking
spray and place over medium-high heat. When hot,
add the whole mushroom caps and cook for about 1
minute on each side, until faintly browned. Place
the mushrooms, stem end up on a baking sheet.
Return the pan to medium heat and add the broth.
When it boils, add the mushroom stems and shallots
and cook until most of the liquid has evaporated,
2 to 3 minutes. Scrape the mixture into a bowl and
add the tomato, walnuts, mayonnaise, bread crumbs
and tarragon. Stir to combine, then season with
salt and pepper to taste.
Mound the walnut mixture among the 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 under a
preheated broiler for a moment to brown the tops
lightly. Serve warm or at room temperature.
Originally Submitted
11/27/2011
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