Stuffed Mushrooms Recipe
Ingredients
1 bunch fresh watercress
3 tbsp (45 ml) walnuts
1 tomato, cut in chunks
1 garlic clove, smashed and chopped
1/4 cup (50 ml) olive oil
4 tbsp (60 ml) grated Parmesan cheese
16 large mushroom caps
Few drops Tabasco sauce
Few drops worcestershire sauce
Salt and pepper
Directions
Wash watercress well and dry.
Place in food processor and blend until almost pureed.
Add walnuts and tomato; blend until pureed.
Add garlic and oil; blend several seconds.
Add cheese, Tabasco, Worcestershire, salt and pepper; blend again for several seconds.
Stuff mushroom caps with mixture and arrange on stoneware plate.
Microwave 3 minutes.
Place in food processor and blend until almost pureed.
Add walnuts and tomato; blend until pureed.
Add garlic and oil; blend several seconds.
Add cheese, Tabasco, Worcestershire, salt and pepper; blend again for several seconds.
Stuff mushroom caps with mixture and arrange on stoneware plate.
Microwave 3 minutes.
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