Small Snacks With A Tasty Craving: Walnut Stuffed Mushroom Caps

We all have cravings during the day especially after a long day of work. The holiday season is upon us, and  the average weight gained is about 5 pounds after gorging during the time off. There is no reason not to satisfy your tasted buds while maintaining a healthy food regiment or diet. Here is an amazing recipe provided by our health expert Serena Depersis.

Walnut Stuffed Mushroom Caps


  • 1 cup walnut halves, plus 16 more for garnish
  • 1 small onion chopped
  • ¼ cup chopped parsley
  • 1 carrot diced
  • 1 clove garlic, peeled
  • ½ cup cooked or canned chickpeas
  • 4 tsp. Nutritional yeast (substitute for parmesan cheese)
  • 1 tsp. dried rubbed sage
  • 1 tsp. salt and pepper or to taste
  • 16 large button or cremini mushrooms (2-inch diameter),
  • 2 tsp. coconut oil


  1. Remove and chop up mushroom stems and place them in a cooking pan along with onions, garlic, carrot and sauté them with 1 tsp coconut oil.
  2. Purée 1 cup walnuts with parsley and sautéed mixture in food processor until thick and pasty. Add chickpeas, nutritional yeast and sage; purée until smooth. Season with salt and pepper, if desired.
  3. Fill each mushroom cap with walnut mixture, and press remaining walnut halves onto filling.
  4. Pre-heat oven to 375 degrees F
  5. Lightly coat baking sheet with coconut oil then place stuffed mushrooms on.
  6. Can top with crumbled goat cheese (optional) and bake for 25 minutes. Serve warm


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