12/10/2025
I made these delicious “Cheesy Walnut & Buckwheat Stuffed Mushrooms” for the wonderful bunch today.
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This is a perfect, filling, tasty vegetarian main to serve at a holiday meal but also makes a great side dish.
The buckwheat adds a ton of nutty flavour but can be replaced with any other grain of choice. Feel free to switch up / add any nuts you may prefer.
Ingredients:
- 6 large portobello mushrooms
- 3 Tbsp olive oil, divided
- 1 egg, beaten
- 2 cloves garlic, minced
- 1 Cup walnuts, chopped
- 1 Cup mushrooms (cremini or button), diced
- 1 Cup cheddar cheese, shredded
- 1/3 Cup parmesan cheese, shredded
- 1 Cup cooked buckwheat (can replace with bulgur, rice)
- 1 small bunch fresh parsley, minced
- Salt & pepper, to taste
Directions:
1) Preheat oven to 400°F.
2) Remove stems from portobello mushrooms and scrape out scales with a
spoon. Place on baking tray and brush with 1 Tbsp oil on both sides.
Season with salt and pepper. Roast, stem-side down for 10 minutes.
Remove from oven, flip over and dab any excess moisture away with
paper towel.
3) To prepare filling, heat 2 Tbsp oil in pan. Add minced garlic and sauté
briefly. Add minced cremini/ button mushrooms, chopped walnuts and
cooked buckwheat. Sauté 5 minutes or until fragrant.
4) In large bowl, beat egg. Add walnut mixture, cheeses, parsley (reserve a
bit of parsley for serving), salt and pepper. Stir well until combined. Add
extra olive oil if too dry.
5) Fill each portobello with large spoon of mixture.
6) Return stuffed mushrooms to oven for 15 minutes or until filling is browned
in spots. Garnish with remaining parsley and serve.
*Makes 6 servings
