Stuffed mushrooms with nuts
3 servings
40 minutes
The recipe is taken from the collection of recipes by Nastya Ozerova.
Calories1029.2kcal
Proteins27.5grams
Fats60.7grams
Carbohydrates100.6grams
Button mushrooms
6
pc
Bell pepper
2
pc
Celery stalk
2
pc
Cherry tomatoes
3
pc
Walnuts
0.5
glass
Smoked paprika (pimenton)
0.5
tsp
Herbes de Provence
0.5
tsp
Cashews
1
glass
Water
0.8
glass
Starch
3
glass
Lemon juice
1
tbsp
Onion
30
g
Salt
1
tsp
Turmeric
pinch
1
Carefully remove the stems from the mushrooms.
- Button mushrooms: 6 pieces
2
Finely chop the vegetables and crush the nuts. Mix all the filling ingredients and fill the mushrooms.
- Bell pepper: 2 pieces
- Celery stalk: 2 pieces
- Cherry tomatoes: 3 pieces
- Walnuts: 0.5 glass
- Smoked paprika (pimenton): 0.5 teaspoon
- Herbes de Provence: 0.5 teaspoon
- Onion: 30 g
- Salt: 1 teaspoon
3
Transfer to a baking dish. Blend all sauce ingredients in a blender.
- Cashews: 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.
- Cashews: 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.
