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Parve
Easy
12 Servings
Allergens 
50 Minutes
Diets
I love recipes like this one. It has a gourmet feel without being complicated at all. The combination of walnuts, mushrooms and red wine is divine.
17 large crimini mushrooms, approximately
2 tablespoons Gefen Olive Oil
1 cup whole walnuts, shelled
3 tablespoons Passover crumbs or Panko crumbs
2 tablespoons fresh flat-leaf parsley, chopped
1/2 teaspoon Haddar Kosher Salt
1/2 teaspoon freshly ground black pepper
1 tablespoon red wine (dry or sweet), such as Alfasi Cabernet Sauvignon
oil, for drizzling
Preheat the oven to 425 degrees Fahrenheit.
Remove the stems from the mushrooms by gently pulling them out. In the bowl of a food processor fitted with the metal “S” blade, pulse the stems and five mushrooms until they are the size of large crumbs. Transfer to a bowl.
Heat one tablespoon of the oil in a large sauté pan set over medium-high heat. Add the remaining whole mushrooms and cook for about five minutes or until just softened.
Meanwhile, pulse the walnuts and Passover crumbs in the bowl of the food processor until they are the size of crumbs. Transfer to the bowl with the mushroom mixture, mixing in the parsley, salt, pepper and red wine.
Spoon about one tablespoon of the mixture into the cavity of each of the remaining whole mushrooms. Place on a well-greased baking dish, stuffing side up. Drizzle the remaining oil over the mushrooms and bake in the center of the preheated oven for 15 minutes.
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