Mushroom and Walnut Stuffed Cornish Hens

Change things up from chicken and try making these roasted Cornish hens stuffed with mushrooms and walnuts for your dinner guests.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 755 Calories

Ingredients

• ½ teaspoon garlic powder
• ½ teaspoon freshly ground black pepper
• 1 teaspoon onion powder
• 1 tablespoon unsalted butter
• 1 teaspoon paprika
• 1 teaspoon minced garlic
• 4 Cornish game hens
• 4 sprigs fresh thyme
• 1 ½ teaspoons salt, divided
• ground white pepper to taste
• 3 tablespoons dry white wine
• 2 tablespoons minced shallot
• ⅓ cup toasted walnuts
• 1 (10 ounce) package button mushrooms, finely chopped

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Melt butter in a large skillet over medium-high heat. Add shallot and garlic; cook and stir for 30 seconds. Add mushrooms, 1/2 teaspoon salt, and white pepper. Reduce heat to medium; cook, stirring often, until moisture has evaporated and mushrooms start to brown, about 12 minutes.

Step 3

Stir walnuts and white wine into the skillet. Cook, scraping browned bits off the bottom of the skillet, until wine has evaporated, 3 to 5 minutes. Remove from heat and let cool, 10 to 15 minutes.

Step 4

Season Cornish hens inside and out with remaining 1 teaspoon salt, paprika, onion powder, garlic powder, and black pepper. Open cavities gently with your fingers; stuff with mushroom mixture. Pull skin back in place to cover stuffing. Place hens breast side-up in a roasting pan.

Step 5

Roast in the preheated oven, basting once or twice with juices from the pan, until an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees F (82 degrees C), about 45 minutes. Garnish with thyme sprigs.