• 1 cup California walnuts
  • 1 clove garlic
  • 1 tablespoon shallots, chopped
  • 2 sprigs rosemary
  • 1 tablespoon parsley, chopped
  • ¼ cup parmesan, shredded
  • 12 baby bella mushrooms
  • Salt and pepper to taste
  • 1 teaspoon red pepper flakes, optional


  1. Preheat oven to 200°C. Place walnuts, garlic, chopped shallots, rosemary parsley, parmesan and red pepper flakes in a food processer. Pulse until finely chopped.
  2. De-stem mushrooms and spoon out a little of the pulp to make a deeper cavity. Fill with stuffing and place on a baking sheet lined with parchment paper.
  3. Baked for 15 minutes, top with a little more rosemary and parmesan and serve warm.