INGREDIENTS
6 cloves
Garlic
1/2
Lemon, zest of
14
Mushrooms, medium to large white
7 tbsp
Parsley
3
Shallots
3 tbsp
Sun-dried tomatoes
1
For the parsley-lemon dressing
1
Pepper
1 pinch
Salt and pepper
1/2 tsp
Salt plus more
1/4 cup
Olive oil
1 tbsp
Olive oil plus more
1/2 tbsp
Red or white wine vinegar
3 tbsp
Walnuts
!For the vegan stuffed mushrooms