Description

Ingredients

• Mushrooms 🍄 Original: Mushrooms 🍄
• 🍄 500 g large mushrooms, stems removed (14–16 mushrooms / 1.1 lb) Original: 🍄 500 g large mushrooms, stems removed (14–16 mushrooms / 1.1 lb)
• 🫒 20 ml olive oil (1 tbsp + 1 tsp / 0.7 fl oz) Original: 🫒 20 ml olive oil (1 tbsp + 1 tsp / 0.7 fl oz)
• 🧂 3 g fine sea salt (½ tsp / 0.1 oz) Original: 🧂 3 g fine sea salt (½ tsp / 0.1 oz)
• ⚫ 1 g black pepper (½ tsp / 0.03 oz) Original: ⚫ 1 g black pepper (½ tsp / 0.03 oz)
• ‌ Original: ‌
• Ajvar walnut filling 🌶️
• 🌶️ 160 g ajvar (⅔ cup / 5.6 oz) Original: 🌶️ 160 g ajvar (⅔ cup / 5.6 oz)
• 🌰 70 g walnuts, toasted and chopped (⅔ cup / 2.5 oz) Original: 🌰 70 g walnuts, toasted and chopped (⅔ cup / 2.5 oz)
• 🍞 55 g breadcrumbs (⅔ cup / 1.9 oz) Original: 🍞 55 g breadcrumbs (⅔ cup / 1.9 oz)
• 🧄 3 garlic cloves, finely grated (3 cloves / 0.5 oz) Original: 🧄 3 garlic cloves, finely grated (3 cloves / 0.5 oz)
• 🧀 80 g white brined cheese, crumbled (½ cup / 2.8 oz) dairy Original: 🧀 80 g white brined cheese, crumbled (½ cup / 2.8 oz)
• 🌿 15 g fresh parsley, chopped (⅓ cup / 0.5 oz) Original: 🌿 15 g fresh parsley, chopped (⅓ cup / 0.5 oz)
• 🍋 10 ml lemon juice (2 tsp / 0.3 fl oz) Original: 🍋 10 ml lemon juice (2 tsp / 0.3 fl oz)
• 🌶️ 2 g sweet paprika (¾ tsp / 0.07 oz) Original: 🌶️ 2 g sweet paprika (¾ tsp / 0.07 oz)
• ‌ Original: ‌
• Finish ✨ Original: Finish ✨
• 🫒 15 ml olive oil for drizzling (1 tbsp / 0.5 fl oz) Original: 🫒 15 ml olive oil for drizzling (1 tbsp / 0.5 fl oz)
• 🌰 15 g chopped walnuts for topping (2 tbsp / 0.5 oz) Original: 🌰 15 g chopped walnuts for topping (2 tbsp / 0.5 oz)
• 🌿 10 g fresh parsley for topping (¼ cup loose / 0.35 oz) Original: 🌿 10 g fresh parsley for topping (¼ cup loose / 0.35 oz)
• 🍋 1 lemon, cut into wedges Original: 🍋 1 lemon, cut into wedges

Preparation

• Prepare the mushrooms 🍄 ‌ Heat the oven to 200°C (392°F). Wipe the mushrooms clean, remove the stems, and place the caps on a lined tray. Brush with olive oil, then season with salt and black pepper. ‌
• Chop the stems 🔪 ‌ Finely chop the mushroom stems. Cook them in a dry pan for 5 min, stirring often, until their liquid evaporates and the flavor becomes deeper. ‌
• Toast the walnuts 🌰 ‌ Toast the walnuts in a dry pan for 4 min, until fragrant. Cool slightly, then chop them roughly so the filling keeps texture. ‌
• Mix the filling 🌶 ‌ Combine ajvar, cooked mushroom stems, toasted walnuts, breadcrumbs, garlic, white brined cheese, parsley, lemon juice, and sweet paprika. The filling should be thick, moist, and spoonable. ‌
• Fill the caps ✨ ‌ Spoon the ajvar walnut filling generously into each mushroom cap. Press lightly so it holds, but do not pack it too tightly. ‌
• Bake golden 🔥 ‌ Drizzle with olive oil and bake at 200°C (392°F) for 22 min, until the mushrooms are tender and the tops are golden. ‌
• Finish fresh 🌿 ‌ Top with extra walnuts and parsley. Rest for 5 min, then serve warm with lemon wedges.

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Nutritional Value

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