Nutty Stuffed Mushroom Caps Spanish Fork UT

Our end-of-the-week recipe, which is Nutty Stuffed Mushroom Caps, would make a delicious holiday appetizer or light evening entrée when paired with a salad. All of the ingredients should be available at your local natural and organic food store. Nutty Stuffed Mushroom Caps Serves 6 18 large mushroom caps, about 1 pound total 1/4 cup...
Syracuse Farmers Market
(801) 825-3633
1891 West 1700 South; Syracuse Museum and Cultural Center
Syracuse, UT
Provo's Farmers Market
(801) 542-9382
500 West 100 South
Provo, UT
Lindon Farmers Market
(801) 785-7981
60 N. State Street; across from the City Center
Lindon, UT
Good Earth Natural Foods
(801) 375-7444?
1045 S University Av
Provo, UT
Good Earth Natural Foods Market
(801) 765-1616
500 S State
Orem, UT
Spanish Fork Farmers Market
(801) 804-4530
City Center 40 South Main St. parking lot
Spanish Fork, UT
Roberts Ranch & Gardens
(801) 836-0232
Spanish Fork, UT
Jacob's Cove Heritage Farm
(888) 880-8039
Orem, UT
Herb Shop Connection
(801) 489-8797?
1195 Spring Creek Pl
Springville, UT
True Foods Market
(801) 426-0646?
192 W 1480 S
Orem, UT
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provided by: Organic Food and Green Living

Nutty Stuffed Mushroom Caps

Now that November has arrived, my sister and I have been talking about Thanksgiving menus. Our end-of-the-week recipe would make a delicious holiday appetizer or light evening entrée when paired with a salad. All of the ingredients should be available at your local natural and organic food store. Nutty Stuffed Mushroom Caps Serves 6

  • 18 large mushroom caps, about 1 pound total 
  • 1/4 cup reduced-sodium chicken broth 
  • 1/4 cup chopped shallots 
  • 1 Italian plum tomato, or other small tomato, diced 
  • 1/3 cup chopped walnuts 
  • 2/3 cup fat free mayonnaise 
  • 1½ cups fresh white bread crumbs 
  • 1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon 
  • Salt and pepper to taste 
Preheat oven to 375°F. Remove stems from mushroom caps, leaving an indentation in underside of each cap to hold filling later. Chop stems and set aside. Coat large nonstick skillet with nonstick cooking spray and place over medium-high heat. When hot, add whole mushroom caps and cook about 1 minute on each side, until faintly browned. Place mushrooms, stem end up on baking sheet. Return pan to medium heat and add broth. When boiling, add mushroom stems and shallots, and cook until most of liquid has evaporated, 2 to 3 minutes. Scrape mixture into bowl and add tomato, walnuts, mayonnaise, bread crumbs and tarragon. Stir to combine, then season with salt and pepper to taste. Mound walnut mixture among mushroom caps, placing a generous tablespoon in each one. Bake 15 to 18 minutes, unti...

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