Stuffed Cocktail Mushrooms with Walnuts and Cranberries {Gluten-Free, Vegetarian}

Stuffed Cocktail Mushrooms with Walnuts and Cranberries {Gluten-Free, Vegetarian}

Unforgettable Flavors

If you are looking for a delicious appetizer for your next holiday gathering, look no further than these stuffed mushrooms. Savory toasted walnuts and caramelized onion combine with rich, ricotta cheese and tart, jewel-like cranberries to form an unforgettable addition to a buffet table or cozy cocktail hour. 

 

Organic Walnuts

Wildly Organic Walnuts are sourced directly from a family farm in California, and are activated through a process of soaking and low-temperature dehydration to help achieve their full nutrient potential. When toasted, these nuts have a wonderful earthy flavor that pairs extremely well with savory dishes like these mushrooms. The crunchy texture of the walnuts adds a special touch to the creamy combination of the other ingredients and pulls everything together. 

 

Natural Seasonings

Wildly Organic seasonings like Himalayan pink salt, coarse black pepper, paprika, and garlic work together and enhance the flavors of the rest of the ingredients, making these stuffed mushrooms a unique, savory appetizer. The slight spiciness of black pepper, and the smokiness of paprika add depth and brightness to the mushroom appetizer filling. Feel free to increase the amounts of these seasonings in the recipe if desired.  Stock up on these pantry staple seasonings, they can be used throughout the year to bring a boost of flavor to many other recipes.

 

Dairy-Free Options

Get creative with other options for substitutions in this recipe for those who are unable to include dairy products in their diet. If it can be tolerated, goat’s milk cheese would work very well, bringing a more robust flavor to the filling. Dairy-free cream cheese could also be substituted if it is available. If dairy-free cheeses are unavailable, the mushrooms would still be delicious without cheese. Simply skip the step where the walnut filling is combined with the cheese and add filling directly to the mushrooms instead, baking as directed until mushrooms are tender. Feel free to increase the amounts of caramelized onion and walnuts if skipping the cheese step. 

 

More holiday appetizers to enjoy:

Stuffed Cocktail Mushrooms with Walnuts and Cranberries
If you are looking for a delicious appetizer for your next holiday gathering, look no further than these gluten-free and vegetarian stuffed mushrooms. Savory flavors like toasted walnut and caramelized onion combine with rich, ricotta cheese and tart, jewel-like cranberries to form an unforgettable addition to a buffet table or cozy cocktail hour. 
    Servings4
    Prep Time10 minutes
    Cook Time35-40 minutes
    Ingredients
    Instructions
    1. Prepare mushrooms: remove stems, set aside mushroom caps. Finely chop stems and set aside.
    2. Toast walnuts: Heat a skillet over medium heat. Once skillet is hot, add walnuts and cook, stirring frequently, until nuts are fragrant, about 4-5 minutes. Watch them carefully so they don’t burn. Pour into a heat-safe bowls and set aside to cool.
    3. In same skillet, over medium-low heat, melt coconut oil. Add sliced onion and cook until caramelized, stirring frequently, about 15-20 minutes. Onion should be tender, translucent and have a golden color.
    4. Once onion has caramelized, add chopped mushroom stems and seasonings and cook until stems are tender, about 5 minutes.
    5. Once mushroom stems are tender, add halved cranberries and cook until they just begin to tenderize but are still holding their shape, about 2 minutes.
    6. Remove mixture from heat, set aside to cool.
    7. Preheat oven to 350F.
    8. Chop cooled walnuts into smaller pieces, about ¼ to ⅛ inch square.
    9. Add chopped walnuts to mushroom mixture, stirring to combine.
    10. Place ricotta cheese in a medium bowl. Gently fold cooled mushroom/walnut mixture into ricotta, being careful not to crush cranberries.
    11. Spoon cheese mixture into mushroom caps, adding about a teaspoon of mixture per cap. Add more if there is any mixture left after all caps have been filled.
    12. Arrange mushrooms on a cast iron pan, baking sheet or other oven-proof pan and bake until filling is hot and mushrooms are tender, about 15 minutes. Serve warm with chopped scallions as a garnish if desired. Store leftovers in refrigerator and reheat before serving.

    The post Stuffed Cocktail Mushrooms with Walnuts and Cranberries {Gluten-Free, Vegetarian} appeared first on Wildly Organic.


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