Goat cheese walnut stuffed mushrooms – The Brown Paper Bag

Goat cheese walnut stuffed mushrooms

Mushrooms aren’t everyone’s favourite food, (or funghi, for that matter) and this is more often than not because they’re not aware of all the fab ways to create with mushrooms. This juicy one pan GOAT CHEESE WALNUT STUFFED MUSHROOMS WITH ROAST TOMATOES really packs it for richness in flavour and adds in valuable nutrition too:

• mushrooms
  • great source of beta glucans (soluble fibre) to support cardiovascular health by removing LDL (bad cholesterol) from the blood
  • if left to sit in the sunlight can increase Vitamin D status
• walnuts
  • source of ALA which converts to DHA (although a rate limiting process of only about 5-10%) which helps reduce inflammation, support brain function and cognition and vital in fertility/pregnancy for baby’s brain development
• goat cheese
  • source of calcium to support health of teeth and bones
  • calcium also an electrolyte – important for fluid balance and chemical reactions in the body
• tomatoes
  • rich in antioxidant lycopene and vitamin C to reduce cell damage resulting from oxidative stress in the body
  • Vitamin C critical for healthy collagen in skin, tendons, joints

RECIPE BELOW….

GOAT CHEESE WALNUT STUFFED MUSHROOMS WITH ROAST TOMATOES

Serves 6 as a side

Gluten free : Vegetarian : Vegan optional

700g chopped fresh tomatoes

1 tablespoon extra virgin olive oil

4 cloves garlic

1/3 cup chopped parsley, plus 1/3 cup fresh leaves kept for garnish

250g / 6 medium portobello or field mushrooms, stems removed

3 tbsp extra virgin olive oil

1/2 cup (60g) walnuts, chopped

2 tbsp caramelised onion (I like this one)

1/2 cup chopped mixed herbs

1 egg

To serve : 100g goat cheese, kalamata olives if desired

Heat oven to 180C. Brush the top of each mushroom with some extra virgin olive oil. Add tomatoes, 1/3 cup chopped parsley, garlic cloves and about 1 tbsp olive oil to an oven proof dish, season with sea salt and black pepper and toss to combine. Arrange mushrooms over the top with the stem / cup side upward to stuff. In a bowl combine walnuts, caramelised onion, herbs and whisk 1 egg in for binding. Spoon between mushrooms equally and place in oven to cook for 20 minutes. Once cooked top with fresh parsley leaves and goat cheese if desired and serve hot.

(Image : kitchen helper – evidently does not need collagen support *wink, but going for all the mushrooms and goat cheese all the same!)

If aiming for a dairy free option then simply omit goat cheese and you’ll still have a beautiful dish to serve!