Preheat the oven to 200 degrees celcius.
Peel and de-stem the mushrooms.
Finely chop the parsley and the garlic. Place them in a bowl and mix in the parmesan, flour and ground hazelnuts.
Place the mushrooms upside down on a baking tray. Drizzle with olive oil and cover each one with the crumble.
Place in the oven and cook for 10 minutes.
Once cooked, sprinkle with a little more olive oil and serve immediately, garnished with a few extra parsley leaves if desired.
«Choose large, firm and relatively flat mushrooms for this recipe. Peel and remove the stems rather than washing them.»