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Stuffed mushrooms with walnuts, garlic and parsley

Stuffed Mushrooms with Walnuts, Garlic and Parsley

Adapted from Now & Again, Julia Turshen (Chronicle Books)

Cookbook author Julia Turshen is well known for encouraging cooks to celebrate even the smallest kitchen victories. Among friends and community organizers, she’s also notorious for her ability to nourish any sort of gathering. This simple mushroom recipe, from her new cookbook, Now & Again (available September 4), was born of her desire to welcome vegetarian dinner guests with a warm, robust appetizer, but it will easily win over any type of eater. Repurposed, the walnut stuffing could make a great topping for pasta, rice or roasted vegetables, or it can be used to revive leftovers.



¼ cup walnuts, halved
Large handful of fresh Italian parsley leaves
1 large garlic clove, minced
3 tablespoons coarse-grated Parmesan or pecorino
½ teaspoon kosher salt
2 tablespoons olive oil
12 cremini or button mushrooms, destemmed


Heat oven to 400˚F. Line small sheet pan or baking dish with parchment paper.

Add walnuts, parsley, garlic, cheese and salt to food processor, and pulse until fine-chopped. Add olive oil, and pulse to combine. Using small spoon, scoop walnut mixture into mushroom cavities.

On prepared pan, arrange mushrooms, stuffed-sides up. Roast until softened and tops are lightly browned, about 15 minutes. Serve warm. Serves 4.

Pair it

Swick 2017 Pétillant Naturel Rosé of Pinot Noir (Willamette Valley). “An apéritif isn’t an apéritif without sparkling wine to get the palate primed,” says Krista Scruggs, owner/winegrower of Zafa Wines in Vermont. “This fizzy, juicy citrus bomb is the perfect balance to this flavor-rich, delicious dish.”

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