May 14, 2017


Fresh watercress - 1 bunch
Walnuts - 3 tbsp
Tomato - 1 (cut into chunks)
Garlic clove - 1 (smashed and chopped)
Olive oil - 50 ml
Parmesan cheese - 4 tbsp
Large mushroom caps - 16
few drops Tabasco sauce
Worcestershire sauce - few drops
Salt and pepper


  • 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.
  • Serve as a appetizer.

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