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