Stuffed Mushrooms

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Posted on June 21, 2012
These are delicious and good for you; the nuts, breadcrumbs, garlic and parsley make a great topping for these large mushrooms. They are also super easy to make and you could use pine nuts instead.

Ingredients

  • 4 Large Mushrooms
  • Handful of Hazelnuts
  • Thick slice of old Bread
  • 2 cloves garlic, finely chopped
  • Large handful Parsley chopped
  • Half an Onion
  • Half a Red Pepper

Pre-heat your oven to 180˚c, and put your mushrooms onto a tray lined with greaseproof paper (cut off the stalks and add them to your onion mixture later)

Give the mushrooms a little drizzle with olive oil and bake for 15 or 20 minutes (they should be starting to cook but not colouring too much when you take them out – if there is juice on the tray, leave it – this is good!)

In the meantime… Whizz up your hazelnuts and bread in a food processor (you want some texture left, ie not too finely whizzed; but you don’t want too big a bit of nut in there either…)

Finely chop and fry your onion and pepper for 5 or so minutes until soft and starting to colour; then add your parsley and garlic for a moment.  Turn off the heat

Mix your breadcrumbs and nuts into the onions and peppers, adding salt & pepper to taste (you could add fresh chopped chilli and extra herbs here if you like)

Pile the breadcrumb mixture onto the mushrooms.  Drizzle with Olive Oil and bake for 15 – 20 minutes or until golden and a bit crunchy on top

Brilliant with a slice of ham or chicken and a big salad.  Also works well with potato salad.

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