Mushrooms with Broccoli and Walnuts Recipe

Ingredients

Serve 6

• 12 large white mushrooms

• 1 onion, finely chopped

• 2 tbsp extra-virgin olive oil

• 1 small head broccoli, cut into florets

• 1 potato, peeled and coarsely chopped

• salt to taste

• water (optional)

• 1/2 cup/50 g chopped walnuts

• 1/4 tsp freshly grated nutmeg

Method:

1. Clean the mushrooms. Remove the stalks and chop them finely.

2. Sauté the onion in the oil in a large frying pan over medium heat for 5-10 minutes, or until softened.

3. Add the broccoli, the mushroom stalks, and potato. Season with salt and cook over medium heat for 20-25 minutes, adding water if the mixture starts to dry out.

4. Preheat the oven to 400°F/200°C/gas 6.

5. Transfer the vegetables to a food processor or blender and process with the walnuts and nutmeg until pureed.

6. Season the insides of the mushroom caps with salt and fill them with the vegetable puree.

7. Bake for 15-20 minutes, or until the filling has browned and the mushrooms have softened slightly. Serve hot.