These walnut and rosemary stuffed mushrooms are the perfect appetizer (or even light lunch) to put together for the holidays. It’s so quick to prep, loaded with flavor, and doesn’t get you too full for the main event!
Preheat oven to 400 F. Place walnuts, garlic, chopped shallots, rosemary parsley, parmesan and red pepper flakes in a food processer. Pulse until finely chopped.
De-stem mushrooms and spoon out a little of the pulp to make a deeper cavity. Fill with stuffing and place on a baking sheet lined with parchment paper.
Baked for 15 minutes, top with a little more rosemary and parmesan and serve warm.