VEGAN WALNUT ONION STUFFED MUSHROOMS
16 bite size cremini mushrooms -stems removed – wipe clean
1 cup chopped Vidalia onions
4 cloves garlic – minced
1 teaspoon fresh thyme leaves chopped
1 cup walnuts – toasted to golden and chopped very small
1 teaspoon Maldon sea salt
1 teaspoon Bell Poultry seasoning
1/2 teaspoon paprika
1/2 teaspoon fresh ground pepper
4 Tablespoons fresh chopped parsley – extra for garnish
Hellman’s vegan Mayo
Preheat oven 375 bake mode.
Remove the stems from mushrooms and wipe the caps clean. Clean the stems, chop them and set aside.
Heat about three Tablespoons-of olive oil in a pan. When hot add the onions, garlic, chopped mushroom stems and thyme. Sauté until soft and fragrant.
Add the walnuts and the four seasonings. Sauté for about 3 minutes.
Remove from the heat and cool completely.
Stir in the chopped parsley.
One Tablespoon at a time add mayonnaise to bind the mixture together. It’s good when you can form a “meatball” with the mushroom stuffing. I think I usually use about 2- 3 tablespoons.
To make it easier for your mushrooms to sit flat on the pan- with a serrated knife slice just a paper thin slice off the top of the mushroom cap.
With a small scoop -make a ball with the stuffing and fill your mushroom caps. Pack them full and tightly.
Take a baking sheet pan and line with parchment or silpat. Place the mushroom caps on the pan. Bake until the top is golden – about 12-15 minutes.
Sprinkle with chopped parsley and serve 😊