"My one-year-old son Micheal always wants to help with everything, so it’s difficult to make most appetizers as they are often complex. But I can easily make these stuffed mushroom caps while he’s napping. And they require no cooking—great in hot weather! Sometimes, depending on what’s in the fridge, I substitute ingredients: black olives instead of green or almonds rather than walnuts. I always include nuts in my cooking as they are good for the heart and have lots of fibre, filling me up so I last through my busy days with Micheal. This recipe was given to me by my sister, and one of us makes it for almost every family event. These mushrooms are always a hit!"
—Kelli Brost, Medicine Hat, Alta.

Wash mushrooms and pat dry. Apply gentle pressure with your thumb to push out the stems (set them aside for another recipe or stock).

Put bread pieces into a medium bowl, add a little warm water to cover for a minute. Then drain thoroughly and squeeze excess water out of the bread. Add tomato, walnuts, onion, olives, vinegar and garlic. Mix well and season to taste.

Stuff a generous amount of the mixture into each mushroom cap. To serve, line a small platter with lettuce leaves, arrange the mushrooms on top, and garnish each with a tiny sprig of fresh parsley. You can chill them or enjoy as is.

Makes 12.