Hazelnut - Stuffed Mushrooms


Hazelnut - Stuffed Mushrooms

Prep Time ~ Cooking Time ~
Approx Cost ~ Difficulty ~ Easy
Freeze ~ Serves ~ 3-4

Tip ~


8 large open mushrooms

1 medium onion, finely chopped

1 clove garlic, crushed

1 medium carrot, grated

100g/4oz chestnut mushrooms, finely chopped

2 tablespoons olive oil

1 tablespoon soy sauce

100g/4oz skinned hazelnuts

50g/2oz white breadcrumbs

2 tablespoons chopped fresh parsley

Salt and pepper

Grated nutmeg

1 egg

Paprika for dusting

50g/2oz butter, melted


  • Remove the stalks from the open mushrooms.
  • Heat the oil in a large frying pan. Add the onion, garlic, carrot, soy sauce and chopped chestnut mushrooms.
  • Stir and let the mixture soften over a low heat for 10 minutes.
  • Heat the oven to 180C, 350F, Gas Mark 4.
  • Toast the skinned hazelnuts in the oven, then chop finely in a food processor.
  • Place the breadcrumbs, parsley, hazelnuts, seasoning of salt and pepper and grated nutmeg into a mixing bowl.
  • Add the softened vegetable mixture and lightly mixed egg. Mix ingredients with a fork.
  • Take tablespoonfuls of stuffing mixture and press onto each open mushroom.
  • Arrange the filled mushrooms in a single layer on an oiled baking tray.
  • Dust generously with paprika. Drizzle melted butter over the mushrooms. Bake for 20 minutes and serve hot.