Portobello Mushrooms Stuffed With Parsley Root & Walnuts

They look like parsnips but they’re not. Having never used parsley root before, I had to try them. It wasn’t long before the next meal was due to be on the table so there wasn’t time for much thought to go into it.

parsley root


The raw parsley root has a mild fresh flavor with a hint of sweetness. I added crushed walnuts and sweet onions to the shredded root and seasoned it with kosher salt and celery seed crushed with a mortar and pestle. I scraped most of the gills out of Portobello mushroom caps and added them to the mix, then piled the stuffing high on the inverted caps.

parsley root


The stuffed mushrooms were baked in the Cuisinart® Oven Central® for 30 minutes at 400ºF.

parsley root

parsley root

parsley root


 


10 thoughts on “Portobello Mushrooms Stuffed With Parsley Root & Walnuts

  1. Have you not seen the title of my blog? Have you not read my blog post ‘Pears But No More Parsnips?’ Are you really the only person in the universe who doesn’t know about my antipathy towards the P word? Going to have to go lie down in a darkened room now… honestly…

    Liked by 1 person

      1. They look awfully like parsnips to me! Could this be another case of two bloggers being separated by the same language. ie some people call swedes turnips and some call courgettes zucchinis.

        Liked by 1 person

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