Walnut-Stuffed Mushrooms Recipe | Vegetarian Times Skip to main content

Walnut-Stuffed Mushrooms

Four of these omega-3-packed bites served over grains makes a great supper.



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1 cup walnut halves, plus 16 more for garnish
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¼ cup chopped parsley
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1 clove garlic, peeled
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½ cup cooked brown lentils
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4 tsp. balsamic vinegar, divided
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1 tsp. dried rubbed sage
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1 tsp. toasted walnut oil
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16 large button mushrooms (2-inch diameter), stems removed
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1 Tbs. olive oil
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½ cup low-sodium vegetable broth


1. Purée 1 cup walnuts with parsley and garlic in food processor until thick and pasty. Add lentils, 2 tsp. vinegar, sage, and walnut oil; purée until smooth. Season with salt and pepper, if desired.

2. Fill each mushroom cap with 11/2 Tbs. walnut mixture, and press remaining walnut halves into filling. Place on plate.

3. Heat olive oil in large skillet over medium-high heat. Add mushrooms, round side down, and cook 5 minutes, 
or until mushrooms begin to release their juices and brown on bottom, shaking pan occasionally. Carefully 
add broth to pan, cover, and reduce heat to medium-low. Simmer 10 to 15 minutes, or until mushrooms are tender and filling has puffed and browned slightly. Remove mushrooms from pan, then add remaining 2 tsp. vinegar 
to pan. Simmer 1 to 2 minutes, or until sauce thickens slightly. Serve 
mushrooms drizzled with sauce.

Nutrition Information: 

10 g
Total Fat: 
27 g
Saturated Fat: 
3 g
14 g
0 mg
85 mg
5 g
4 g
Serves 4

Comments on this Recipe

Yes! These were very good! Will recommend and make again!

Made these and feel like they need something... something a little spicy? Not sure, they came out kinda bland but it was an interesting recipe to try!

These were easy & delicious. We enjoyed them as the main part of our dinner with a beautiful green salad. My husband cooked them on our grill & they were fabulous! I used about half the walnuts to cut some calories & didn't garnish with additional walnuts. Also, chopped the mushroom stems & added them to the lentil mixture. Yummy recipe that I would be proud to serve to meat eaters.

Made these tonight, and I added 1/2 of a seeded and ribbed jalepeno for some kick. The "stuffing" is outstanding...it could easily double as a tahini sauce.

Made these a few times. They are pretty good.

This recipe is delicous, I just tried it out for fun as I had too many walnuts. Everyone loved it and it is now one of my favourite recipes.

Walnut-Stuffed Mushrooms

Liked them. They take a lot longer that 30 min to make. Used basil for the sage and they turned out well. As others have said, the stuffing is excellent and could easily be a hummus-like dip. Very filling too.


I left out the walnut and olive oils -- too much fat! I sauteed the mushrooms in vegetable broth. I used no-salt-added broth to cut the sodium to a minimum. This is easy to make, a bit labour-intensive, but a great hit at my place. Also pretty enough for company.