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These mushrooms are delicious, whether you make them with or without the Pesach crumbs.
17 large crimini mushrooms (approximately)
Bartenura Olive Oil for sautéing and drizzling
1 cup whole walnuts, shelled
3 tablespoons Pesach crumbs (gluten-free but contain eggs; optional)
2 tablespoons Italian parsley, chopped, or 6 cubes Gefen Frozen Parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon Jeunesse Red Wine or other sweet red wine (you can also use dry, if you prefer)
Preheat the oven to 425 degrees Fahrenheit.
Remove the stems from the mushrooms by gently pulling them out. In a food processor fitted with the blade attachment, pulse the stems and five mushrooms until they are the size of large crumbs. Reserve the remaining whole mushrooms.
Heat a sauté pan with one tablespoon of oil and sauté the mushrooms for five minutes, just until softened.
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.
Spoon about one tablespoon 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 one tablespoon of oil over the mushrooms and bake for 15 minutes.
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