1. Preheat oven to 400 degrees.
  2. Wash and dry the mushrooms. Carefully remove the stems. Finely chop the stems into a wooden bowl. Melt the margarine in a small saucepan; add the chopped stems, ground walnuts, and the onion and stir over medium heat for 5 minutes. Remove from the heat. Add the farfel, salt, and pepper. Stir to blend thoroughly.
  3. Grease a 6 x 10 inch baking dish. Arrange the mushrooms in the dish, cap side up. Stuff the mushroom caps with the mushroom farfel mixture, dividing evenly.
  4. Combine the wine with the water in a small dish. Spoon 1 teaspoonful of the mixture over each stuffed mushroom. Bake for 15 minutes.
Serves: 12-14.

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