Champignons with nut filling
Baked caps with walnuts and bread crumbs.
40 min · 6 servings
Per serving
Approximately 244 kcal Protein: 6.7 g Fat: 19.0 g Carbohydrates: 14.8 g
Calculation based on the edible mass of ingredients; actual values vary by product.
Check allergens
Contains: Walnuts, Eggs, Wheat/Gluten
The finished ingredients may contain additional milk protein, egg, soy, wheat and nuts, depending on the recipe. If you have an allergy, do not use an ingredient with an unknown composition.
There may be celery in the broth. If you are allergic to it, choose a broth made from known ingredients without celery.
NHS: food allergyIngredients
- Large champignons - 600 g
- Peeled walnuts - 70 g
- Bread crumbs - 100 g
- Tomato – 100 g
- Shallot – 50 g
- Vegetable broth without salt - 60 g
- Mayonnaise - 70 g
- Olive oil – 10 g
- Fresh tarragon – 5 g
- Salt - 2 g
- Black pepper - 0.3 g
How to cook
- Separate the mushroom stems and chop. Lightly brown the caps in butter and place them, indentation side up, into the pan.
- Simmer the legs and onions in the broth until most of the liquid has evaporated. Mix with tomato, nuts, bread, mayonnaise and seasonings.
- Fill the caps. Bake at 190°C for 15–18 minutes until the mushrooms are soft.
Products for the recipe
- Shelled walnuts — 70 g for 6 servings: peeled walnuts.
Vostok Food's own summary: vegetable broth, regular mayonnaise in smaller quantities, ingredients in grams.
Source: Mollie Lee — Nutty Stuffed Mushroom Caps, California Walnuts · Author's source; Vostok Food's own statement