As an appetizer or main course, these filled mushroom caps taste great warm or at room temp, so they can travel to a picnic or potluck. Inspired by a post on cearaskitchen.com.
- large cremini or button mushrooms
- olive oil
- onion or shallots, finely chopped
- garlic, minced
- fresh or dried thyme
- herbes de Provence
- fresh tomato, chopped, or tomato paste whisked in water or broth
- walnuts, finely chopped
- pine nuts, finely chopped
- jalapeño chile, minced, or red pepper flakes
- nutritional yeast
- ground turmeric
- black pepper
- Preheat the oven to 375º. Line a baking sheet with parchment paper or aluminum foil.
- Remove the mushroom stems, chop them, and reserve. Place the mushroom caps, gill sides up, on the prepared baking sheet.
- In a large pan over medium heat, warm some oil and cook the onion, garlic, thyme, and herbes de Provence until the onion has softened. Add the tomato and reserved chopped mushroom stems. Cook for a couple of minutes until soft. Stir in the walnuts and pine nuts, jalapeño, and nutritional yeast and cook for another couple of minutes. Season the filling with turmeric and pepper and stir.
- Mound each mushroom cap with some filling, patting the filling firmly in place. When all are filled, bake for about 15 minutes, then broil as needed so the tops of the filling are slightly crispy and the caps are soft. Serve.