Stuffed mushrooms with nuts

3 servings

40 minutes

The recipe is taken from the collection of recipes by Nastya Ozerova.

Energy value per serving

• Calories: 1029.2
• Proteins: 27.5g
• Fats: 60.7g
• Carbohydrates: 100.6g

Ingredients

• Champignons: 6 pc
• Sweet pepper: 2 pc
• Celery stalk: 2 pc
• Cherry tomatoes: 3 pc
• Walnuts: 0.5 glass
• Smoked paprika: 0.5 tsp
• Provencal herbs: 0.5 tsp
• Cashew: 1 glass
• Water: 0.8 glass
• Starch: 3 glass
• Lemon juice: 1 tbsp
• Onion: 30 g
• Salt: 1 tsp
• Turmeric: pinch

Cooking steps

1. Carefully remove the stems from the mushrooms.

   Required ingredients:

   • Champignons: 6 pieces

2. Finely chop the vegetables and crush the nuts. Mix all the filling ingredients and fill the mushrooms.

   Required ingredients:

   • Sweet pepper: 2 pieces
   • Celery stalk: 2 pieces
   • Cherry tomatoes: 3 pieces
   • Walnuts: 0.5 glass
   • Smoked paprika: 0.5 teaspoon
   • Provencal herbs: 0.5 teaspoon
   • Onion: 30 g
   • Salt: 1 teaspoon

3. Transfer to a baking dish. Blend all sauce ingredients in a blender.

   Required ingredients:

   • Cashew: 1 glass
   • Water: 0.8 glass
   • Starch: 3 glasss
   • Lemon juice: 1 tablespoon
   • Turmeric:  pinch

4. Use a pastry syringe or a regular bag to drizzle the mushrooms with sauce.

   Required ingredients:

   • Cashew: 1 glass
   • Water: 0.8 glass
   • Starch: 3 glasss
   • Lemon juice: 1 tablespoon
   • Turmeric:  pinch

5. Send to a preheated oven (180 degrees) for 25–30 minutes.