How to make walnut, pomegranate and parsley stuffed mushrooms

Quick and easy, these mushrooms make a wonderful side or can be served as a vegetarian main meal

Walnut, pomegranate and parsley stuffed mushrooms

Time: 30 mins

Serves 4

1 slice of stale bread
60g walnuts
3 tbsp grated pecorino cheese
1 egg 
1 small bunch of parsley, roughly chopped 
2 tsp dried pomegranate seeds 
Salt and pepper
500g large chestnut mushrooms 
1 tbsp olive oil

Preheat the oven to 180C. 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.

Recipe from California walnuts (walnuts.org)