Walnut, pomegranate and parsley stuffed mushrooms
Walnut, pomegranate and parsley stuffed mushrooms make a decadent but healthy addition to any meal – and only take 30 minutes to whip up! These little beauties work as a great main meal substitute for veggies, too. Wondering what stale bread is doing in there? Stale bread makes the best breadcrumbs thanks to its drier texture, and means you can make the most of that nearly-gone loaf. Winning!
Preparation time: 30 minutes
Ingredients (serves 4)
1 slice of stale bread
60g California walnuts
3tbsp grated Pecorino cheese
1 egg
1 small bunch of parsley, roughly chopped
2tsp dried pomegranate seeds
Salt and pepper
500g large chestnut mushrooms
1tbsp olive oil
Method
Preheat the oven to 180°C.
Place the bread, walnuts and pecorino in a food processor and blitz until roughly combined.
Stir in the egg, parsley and pomegranate seeds and season with a little salt and pepper.
Brush the mushrooms to clean them, remove the stems and stuff with the filling.
Place the mushrooms onto a baking tray and drizzle with olive oil.
Bake the stuffed mushrooms for 20 minutes.
You might also like our ultimate guide to nutrition or this Lebanese breakfast recipe.
