DistributorsSnacks · CRESPO KITCHEN
Mushrooms Stuffed with Dried Mango and Walnuts
Baked mushrooms with a breadcrumb, walnut and fruit filling.
40 min approx.6 servingsDried mango
Ingredients
- 18 large button mushrooms
- ⅓ cup finely chopped dried mango
- ⅓ cup chopped walnuts
- ½ cup breadcrumbs
- ¼ cup grated Parmesan
- 2 tablespoons olive oil, divided
- 1 minced garlic clove
- 2 tablespoons chopped parsley
- ¼ teaspoon salt
- ½ cup hot water
Method
- Heat oven to 190°C/375°F. Soak mango in hot water 10 minutes and drain. Clean mushrooms and remove stems; chop the stems.
- Cook stems in 1 tablespoon oil over medium heat 5 minutes. Add garlic for 30 seconds and remove from heat.
- Mix stems with mango, walnuts, breadcrumbs, Parmesan, parsley and salt. Brush caps with remaining oil and fill.
- Bake 18–22 minutes until mushrooms are tender and the topping is golden.
Research sources
Wording and formulations prepared for this RCF collection, pending kitchen testing. Times are estimates. Sources consulted for ingredients and techniques: