Preheat oven to 350 F.
Clean mushrooms with a vegetable brush or wipe with a damp cloth. Remove and finely chop stems. Heat oil in a nonstick skillet over medium-high heat. Saute chopped mushroom stems, onions, garlic and walnuts until onion is tender, 4 to 5 minutes. Remove from heat. Stir in shredded wheat, Parmesan cheese, herb seasoning and pepper. Stuff mushroom caps, packing mixture firmly. Arrange mushrooms in a shallow baking dish Sprinkle tops lightly with paprika. Bake 20 to 25 minutes, or until mushrooms are tender.
Wine Pairing(s)
Eppalock Ridge Shiraz 'Heathcote'
Vereinigte Hospitien Piesporter Goldtropfchen Riesling Auslese
Jindalee Shiraz
St. Urbans-Hof 'Ockfener Bockstein' Riesling Kabinett
S.A. Prum 'Essence' Riesling
Domaine Zind-Humbrecht 'Heimbourg' Riesling
Kilikanoon Shiraz ''Attunga 1865''
Two Hands 'Angels Share' Shiraz
Wwe. Dr. H. Thanisch 'Bernkasteler Badstube' Riesling Auslese Mosel-Saar-Ruwer
Carl Loewen Riesling 'Quant'
Calories From Fat 76 Protein 1 Total Fat 8 Carbohydrates 2
Calories 86 Calcium 23 Sodium 17 Vitamin A 98
Try out our new Grocery List!
Add ingredients to an online grocery list and send to your phone, e-mail address, IM, or printer.
Use your AOL screen name to sign in and add your
own rating and review.
Sign In Now
Don't have a screen name yet? Register here and
you'll soon be on your way to rating & reviewing
recipes.
Register
ADVERTISEMENT
You'll love these smart, savvy, savory recipes from the Grocery Shopping Network. Collect your faves by creating a cookbook.
ADVERTISEMENT
