Walnut, Sage and Cranberry Stuffed Mushrooms

Stuffed mushrooms are one of my personal favorite appetizers during holiday gatherings, but this is a recipe that your vegetarian and vegan friends will appreciate you making for them too!

Total Time: 45 Minutes (Prep - 20 Minutes / Cook - 25 Minutes)

Servings: 12-16 mushrooms

Ingredients

• 1 pound large cremini mushrooms or small portobello mushrooms (stemmed, 16 ounces with a 2-inch diameter)

• 1 1/4 cups raw walnut pieces, divided

• 2 cloves garlic, smashed and peeled

• 1 tablespoon extra-virgin olive oil

• 1/2 cup finely diced shallots (about 2 medium shallots)

• 2 tablespoons finely chopped sage leaves

• 2 teaspoons minced fresh rosemary

• 1/4 teaspoon dried thyme

• 1/4 teaspoon plus 1/8 teaspoon sea salt, divided

• Freshly ground black pepper to taste

• 1/3 cup dried cranberries, finely chopped

• 1 teaspoon sherry vinegar

• 1 tablespoon nutritional yeast flakes (for the walnut "Parmesan")

Instructions

1. Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper.

2. Use a small spoon to gently scrape away the gills (insides) from each mushroom.

3. Add 1 cup of the walnuts and the garlic to a small food processor and pulse 15-20 times, or until finely chopped or coarsely minced.

4. Heat a large saute pan over medium-low heat and add the olive oil, walnut mixture, shallots, sage, rosemary, thyme, 1/4 teaspoon of sea salt and black pepper and continue to cook for 5 minutes, or until the shallots soften and the walnuts are lightly toasted, stirring frequently.

5. Remove from the heat and stir in the cranberries and sherry vinegar. Taste and season with more sea salt and black pepper, if desired.

6. Prepare the walnut "parmesan": Add the remaining 1/4 cup walnuts and 1/8 teaspoon sea salt to a small food processor along with the nutritional yeast flakes. Process for 20 seconds, or until the mixture resembles finely grated Parmesan cheese.

7. One at a time, pick up each mushroom and use a small spoon to fill it. Use the back of the spoon to gently compact the mixture into the mushroom cap and transfer to the lined baking sheet. Repeat for all the mushroom caps.

8. Sprinkle the top of each mushroom with a generous pinch of the walnut "Parmesan."

9. Bake for 16-20 minutes, or until the mushrooms are tender and the top of the filling is golden brown.