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How to make walnut, pomegranate and parsley stuffed mushrooms

The Independent logo The Independent 12/10/2018

a pan filled with food © Provided by Independent Digital News & Media Limited Quick and easy, these mushrooms make a wonderful side or can be served as a vegetarian main meal

Walnut, pomegranate and parsley stuffed mushrooms

Time: 30 mins

Serves 4

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1 slice of stale bread

Walnut © Provided by Shutterstock Walnut 60g walnuts

3 tbsp grated pecorino cheese

1 egg

1 small bunch of parsley, roughly chopped

2 tsp dried pomegranate seeds

Salt and pepper

500g large chestnut mushrooms

1 tbsp olive oil

Video: You will love these stuffed mushrooms (Cover Video)


Preheat the oven to 180C. Place the bread, walnuts and pecorino in a food processor and blitz until roughly combined.

Stir in the egg, parsley and pomegranate seeds and season with a little salt and pepper. Brush the mushrooms to clean them, remove the stems and stuff with the filling.

Place the mushrooms onto a baking tray and drizzle with olive oil. Bake the stuffed mushrooms for 20 minutes.

Recipe from California walnuts (

Gallery: 4 Vegan Recipes For Big & Small Gatherings (Refinery29)


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