Hazelnut - Stuffed Mushrooms
Hazelnut - Stuffed Mushrooms
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Tip ~
Ingredients:
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
Method:
- 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.