Walnut and Herb Stuffed Mushrooms

Looking for a savory appetizer to kick off a holiday meal? These Walnut and Herb Stuffed Mushrooms are big on flavor but light enough to guarantee your guests will still have room for the main course. Baby bella mushroom caps are filled with a mixture of walnuts, aromatics, herbs, breadcrumbs, and a touch of parmesan cheese and baked until hot and golden. The filling also contains two servings of our Grass-Fed Collagen Peptides for extra protein and nutrition. Be sure to add this Walnut and Herb Stuffed Mushrooms recipe to your holiday parties—it will become your go-to for years to come! 

Serves: 20

Ingredients

• 1-pound baby bella mushrooms, stems removed 

• 3/4 cup chopped raw walnuts 

• 1 tsp. olive oil 

• 2 Tbsp. finely chopped shallot 

• 1 celery stalk, finely chopped 

• 2 garlic cloves minced 

• 2 Tbsp. panko breadcrumbs 

• 2 scoops Garden of Life Grass-Fed Collagen Peptides 

• 1 tsp. red wine vinegar 

• 3 Tbsp. fresh parsley leaves 

• 1 tsp. loosely packed fresh thyme leaves 

• ¼ tsp. dried ground sage 

• 2 Tbsp. grated parmesan cheese 

• ½ tsp. sea salt  

• ¼ tsp. ground black pepper 

Preparation

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

2. Wipe away any dirt from mushrooms with a damp paper towel or brush. Twist off the stems and discard. Arrange mushrooms cap side down on the baking sheet. 

3. Heat walnuts in a medium skillet set over medium heat until fragrant, about 5 minutes. Stir the nuts frequently to prevent burning. Transfer walnuts to the bowl of a food processor and return the skillet to the burner. 

4. Add olive oil to the skillet and swirl to coat the bottom of the pan. Add shallot, celery, and garlic and sauté until tender, about 3 minutes. Scrape the mixture into the food processor with the walnuts. 

5. Add breadcrumbs, collagen peptides, red wine vinegar, parsley, thyme, sage, parmesan, salt, and ground black pepper to the food processor. Process until mixture is finely chopped, about the size of breadcrumbs. Mixture will be thick. If it’s too dry, add a drizzle of olive oil or water to help it combine. 

6. Fill each mushroom with a heaping teaspoon of the walnut and herb filling. Bake until mushrooms begin to wrinkle and the filling is golden brown on top, 15-16 minutes. 

7. Garnish with an extra sprinkle of parmesan and chopped parsley, if desired. Serve warm.