Stuffed Mushrooms

I made stuffed mushrooms for the first time! I usually leave that task to Joseph because he always makes delicious faux-sausage stuffed baby bellas. However, I was craving some super bad and he was working late. After running back and forth a couple times asking for cooking tips, I finally threw together:



Roasted Garlic Stuffed Mushrooms



...and they were delectable



First:



Roast one bulb of garlic (remove most of skin, drizzle with a lil oil, wrap in aluminum foil, cook at 400 for 35 minutes)



Then:



1 container baby bella mushrooms, stems removed and reserved



1/2 onion, diced



Marinate the mushroom caps in a 1:1 balsamic vinegar and olive oil mix. Saute the mushroom stems and onion until onion is translucent. Set both aside.



Toast 1/3 cup walnuts. Pulse in a food processor until crumbly. Once onion mixture is cooled, add to food processor and pulse. Squeeze the delicious innards of the roasted garlic into the f.p. and pulse.



Mix in 1/2 cup bread crumbs Season with salt and pepper. Remove mushroom caps from marinade and stuff with walnut/onion/garlic concoction. Place in a lightly oil baking dish and cook at 350 for 15 minutes.

I made these with a sheperds pie and they paired well. We ate 'em all and let god sort them out.