Nutty Stuffed Mushroom Caps


  • 3/8 teaspoon pepper to taste
  • ¾ teaspoon salt to taste
  • 1 tablespoon chopped fresh tarragon OR 1 teaspoon dried tarragon
  • 1-½ cup fresh white bread crumbs
  • 2/3 cup fat free mayonnaise
  • 1/3 cup chopped California walnuts
  • 1 Italian plum tomato, or other small tomato, diced
  • + 3 more ingredients
    • ¼ cup chopped shallots
    • ¼ cup reduced-sodium chicken broth
    • 18 mushroom caps, about 1lb total

Preheat oven to 375F. Remove the stems from the mushroom caps, thus leaving an indentation in the underside of each cap to hold the filling later. Chop the stems and set aside. Coat a large nonstick skillet with nonstick cooking spray and place over medium-high heat. When hot, add the whole mushr...

View full recipe at Spry Living


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