Holiday Mushroom Appetizer

BY JONNY BOWDEN, PHD, CNS, AND JEANNETTE BESSINGER, CHHC

The health-promoting prowess of walnuts, mushrooms, rosemary, and sage combine to make these veggie bites a welcome guest at holiday festivities

This is one of those vegetarian dishes that I love to see on the menu when traveling. You just can’t go wrong with nuts and cheese!

In this case, the nuts and cheese are, respectively, walnuts and goat cheese, and I love them both. Goat cheese tastes creamy and fresh, and pairs exquisitely well with crunchy nuts. Season the whole thing with fresh herbs and stuff it into mushrooms, and you’ve got a dish that will never disappoint.

The spices here are two of the four mentioned in one of the most recognizable song lyrics in the world—parsley, sage, rosemary, and thyme. Both rosemary and sage are incredibly rich sources of antioxidants and natural anti-inflammatories. And let’s not forget shallots. A member of the allium genus that includes onions, leeks, and chives, shallots contain a range of antioxidants and anti-inflammatory compounds, including quercetin, which is also found in apples, onions, and dietary supplements.

Of course, the holidays are all about flavor too. And guests will love the richness of this vegetarian-friendly appetizer, which goes well with almost any holiday meal. Enjoy! —Dr. Jonny

Walnut and Goat Cheese Stuffed Mushrooms

Makes 15 stuffed mushrooms

For an attractive holiday serving idea, arrange a single layer of fresh cranberries on a platter and top with stuffed mushrooms and other appetizers.

15 large whole cremini mushrooms (about 1 lb.)

1 large shallot, finely chopped

Sea salt and freshly ground pepper, to taste

4 oz. chèvre (fresh goat cheese)

Scant ¼ cup toasted whole walnuts, finely chopped

2 Tbs. minced fresh thyme

1 Tbs. minced fresh rosemary

1 Tbs. lemon or orange zest, optional

1. Preheat oven to 400°F. Cover baking sheet with parchment paper, and set aside.

2. Brush mushrooms clean, twist off their stems, and reserve. Spray mushroom caps lightly with olive oil, and arrange stem-side-up in prepared baking pan. Roast 15 minutes.

3. While mushrooms are roasting, finely chop reserved mushroom stems. Heat about 1 Tbs. olive oil in sauté pan over medium heat. Add chopped stems and shallot.

Season lightly with sea salt and freshly ground pepper. Sauté 3–5 minutes, until mushrooms have released their liquids and reduced in size. Set aside to cool slightly.

4. In mixing bowl, combine chèvre, walnuts, thyme, rosemary, and zest, if using. Add cooled stem and shallot mixture, and gently combine all ingredients. When mushrooms have softened in oven, remove and carefully drain any excess liquid.

5. Form generous balls out of goat cheese mixture, and press into the center of each mushroom cap, filling completely and mounding high. Return to oven, 12 minutes or until goat cheese has browned lightly on the top. Arrange on a decorative platter to serve.

Per mushroom: 45 cal; 3g prot; 3g total fat (1g sat fat); 3g carb; 5mg chol; 35mg sod; 1g fiber; 1g sugar