Cranberry-Walnut Stuffed Mushrooms: An Alluring Fall Appetizer
Introduction
Fall is here and that means it’s time for cosy sweaters, blazing fireplaces and of course, divine culinary treats. One recipe that’s always a crowd-pleaser is the enticingly rich and flavorful Cranberry-Walnut Stuffed Mushrooms. This simple yet sumptuous dish is sure to make any fall gather a vibrant success.
Why Make This Recipe
On the surface, these stuffed mushrooms may just seem like a skilled combination of flavors, but they also offer a unique intertwine of textures. The sweetness of cranberries and the crunch of walnuts combined with the tenderness of mushrooms will certainly captivate your taste buds.
How to Make Cranberry-Walnut Stuffed Mushrooms
Ingredients :
For a serving of 4, the ingredients you need are:
– 16 large white or cremini mushrooms
– 3 tablespoons olive oil, divided
– 1/4 cup finely chopped onion
– 1 garlic clove, minced
– 1/3 cup dried cranberries, chopped
– 1/2 cup walnuts, finely chopped
– 1/4 cup breadcrumbs
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons fresh parsley, chopped
– 1/4 cup grated Parmesan cheese
Directions :
1. Set your oven to preheat to 375°F (190°C).
2. Start by diligently cleaning the mushrooms and removing the stems. These stems should be chopped finely.
3. With the medium heat of a skillet, sauté onions, garlic, and the chopped mushroom stems in one tablespoon of olive oil for 5 minutes.
4. Mix cranberries, walnuts, breadcrumbs, salt, pepper, parsley in the skillet to create the divine stuffing.
5. Brush the mushroom caps with olive oil and place them on your baking sheet.
6. Now, stuff each mushroom cap with the cranberry-walnut mixture and sprinkle with Parmesan cheese.
7. Lastly, bake the mushrooms for 20 minutes till they are tender and golden.
How to Serve Cranberry-Walnut Stuffed Mushrooms
Serve these delicious Gemstones of the culinary world warm as an alluring appetizer or alongside the main dish at your dinner parties.
How to Store Cranberry-Walnut Stuffed Mushrooms
These stuffed mushrooms can easily be stored in air-tight containers and placed in the refrigerator. To savor later, just warm them in a preheated oven for a few minutes.
Tips to Make Cranberry-Walnut Stuffed Mushrooms
To easy remove the stems, just gently twist and they will come right off. Also, you can choose any type of mushrooms based on your preference, cremini mushrooms work just fine as well.
Variation
For those who love cheese, a sprinkle of blue cheese or feta cheese in addition to parmesan cheese would take this recipe up a notch.
FAQs
Q1: Can fresh cranberries be used instead of dried?
Yes, you can, but they will add more moisture. To balance, reduce the quantity of olive oil.
Q2: Can this recipe be made in advance?
Yes, you can prepare them a day or two in advance. Just prepare till the stuffing stage and refrigerate. Bake before serving.
Q3: Can any other nuts be used instead of walnuts?
Yes, pecans or almonds chopped can be used if you like their flavor.
Bite into the earthiness of mushrooms, the rich crunch of walnuts, and the sweet-tart punch of cranberries this fall season and enchant your guests with this appetizing masterpiece.