These bite-size stuffed mushrooms are a nutrient-dense, savory delicacy, perfect for a dinner party or a relaxed family night. Mushrooms are an excellent source of beta-glucan fiber, which supports the gut microbiome and a healthy immune system. Walnuts, celery, and herbs create a savory, satisfying bite.
Ingredients
12 small brown mushrooms (such baby portabella), gently wiped clean
½ onion, very finely minced
1 celery stalk, finely minced
2 cloves garlic, minced (optional)
1 cup walnuts, finely chopped
½ teaspoon salt
½ teaspoon Italian seasoning
½ teaspoon paprika
¼ cup Italian breadcrumbs (or gluten-free Italian breadcrumbs)
Extra-virgin olive oil, for sautéing and drizzling
Fresh parsley, finely minced (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C).
Remove the stems from the mushrooms, finely chop them, and set aside. Arrange the mushroom caps on a baking sheet or oven-safe dish.
Heat about 2 tablespoons of olive oil in a skillet over medium heat. Add the onion, celery, garlic, and chopped mushroom stems. Sauté for 3–4 minutes, until softened and fragrant.
Stir in the walnuts, salt, Italian seasoning, and paprika. Cook for another 1–2 minutes, just until aromatic, then remove from heat.
Spoon the sautéed mixture into each mushroom cap, packing it gently but evenly. Sprinkle breadcrumbs over the top of each mushroom and drizzle lightly with olive oil.
Bake uncovered for 18–22 minutes, until the mushrooms are tender and the tops are lightly golden.
Garnish with fresh parsley if desired and serve warm.
Enjoy!
~Rajsree Nambudripad, MD
