Garlicky Chard and Walnut Stuffed Mushrooms
Garlicky Chard and Walnut Stuffed Mushrooms serves: 6–7 (2 mushrooms per serving)
Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes
Ingredients:
- 1 lb (450 g) white button mushrooms
- 2 Tbsp olive oil
- 2 shallots, minced (about 1/2 cup or 80 g)
- 4 garlic cloves, minced
- 1 bunch Swiss chard, stems removed and leaves chopped (about 5 cups or 180 g)
- 1 Tbsp tamari
- 1 tsp white miso paste
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 cup (62 g) walnut halves, toasted and finely chopped
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- Preheat oven to 350°F (180°C). Line a rimmed baking sheet with parchment paper or reusable baking mat.
- Wipe mushrooms clean with a damp cloth and carefully remove stems, being sure to keep mushroom caps intact. Finely chop half of the stems and set aside; reserve the rest for vegetable broth or compost/discard. Arrange mushroom caps on prepared baking sheet, cavity side up.
- In a medium skillet, heat oil over medium heat. Add shallots and garlic and cook until fragrant and shallots are translucent, about 2 min. Add reserved chopped mushroom stems, chard, tamari, miso, salt and black pepper and cook, stirring often, until chard has fully wilted and all vegetables are tender, about 5 min. Remove from heat and stir in chopped walnuts. Season to taste with additional salt and black pepper, if needed.
- Fill each mushroom cap generously with chard-walnut mixture. Place in preheated oven and bake for 30 min, or until mushroom caps are cooked through and golden. Enjoy immediately hot, or at room temperature.
Notes:
Storage tip: Stuffed mushrooms will keep in an airtight container in the refrigerator for up to 5 days.
Reheating tip: On a baking sheet, arrange stuffed mushrooms and place in a preheated 350°F (180°C) oven until warmed through, about 10 min.
To toast walnuts from scratch: Place raw walnuts on a baking sheet and bake at 350°F (180°C) for 7–8 min, stirring halfway through, or until slightly golden and fragrant.
Other recipe notes: Spinach or finely chopped kale leaves may be used in place of Swiss chard.
Make it nut-free: Substitute raw, shelled sunflower seeds for walnuts.
Make it soy-free: Use chickpea miso, or 1 Tbsp nutritional yeast, in place of white miso paste. Use coconut aminos in place of tamari.
Nutrition Information Per Serving:
124 calories, 10.3 g total fat, 1.2 g saturated fat, 4.5 g polyunsaturated fat, 4.1 g monounsaturated fat, 0 mg cholesterol, 349 mg sodium, 404 mg potassium, 6.9 g total carbohydrates, 2.7 g fiber, 2.1 g sugar, 3.7 g protein, 4% calcium, 11% iron
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