These mushrooms are delicious, whether you make them with or without the Pesach crumbs.
- 17 large crimini mushrooms (approximately) -
- Olive oil for sautéing and drizzling -
- 1 cup whole walnuts, shelled -
- 3 Tbsp Pesach crumbs, optional -
- 2 Tbsp Italian parsley, chopped -
- ½ tsp salt -
- ½ tsp freshly ground black pepper -
- 1 Tbsp red wine (dry or sweet) -
- Oil for drizzling -
1. Preheat the oven to 425ºF.
2. Remove the stems from the mushrooms by gently pulling them out. In a food processor fitted with the blade attachment, pulse the stems and 5 mushrooms until they are the size of large crumbs. Reserve the remaining whole mushrooms.
3. Heat a sauté pan with 1 Tbsp of oil and sauté the mushrooms for 5 minutes, just until softened.
4. Meanwhile, pulse the walnuts and Pesach crumbs in the food processor until they are the size of crumbs. Transfer into a mixing bowl and add the sautéed mushrooms, parsley, salt, pepper and red wine. Mix together.
5. Spoon about 1 Tbsp of the mixture into the cavity of each of the reserved mushrooms, then place them in a well-oiled baking dish, stuffing sides up. Drizzle about 1 Tbsp of oil over the mushrooms and bake for 15 minutes.
This Recipe was featured in Kosher Inspired, Issue 4, April 2011. Kosher Inspired is brought to you by Mishpacha Magazine.