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Stuffed mushrooms with parmesan, parsley and hazelnut crumble Recipe

Ingredients for people

  • Olive oil : 20 ml
  • Large mushroom(s) : 12 whole
  • Flat leaf parsley : 0.5 bunch
  • Garlic clove(s) : 2 bulb
  • Fine salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • Olive oil : 60 ml

  • For the crumble
  • Ground hazelnuts : 50 g
  • Parmesan : 50 g
  • Plain flour : 50 g
  • Unsalted butter : 50 g
Method
  • 1

    Preheat the oven to 200 degrees celcius.

  • 2

    Peel and de-stem the mushrooms.

  • 3

    Finely chop the parsley and the garlic. Place them in a bowl and mix in the parmesan, flour and ground hazelnuts.

  • 4

    Place the mushrooms upside down on a baking tray. Drizzle with olive oil and cover each one with the crumble.

  • 5

    Place in the oven and cook for 10 minutes.

  • 6

    Once cooked, sprinkle with a little more olive oil and serve immediately, garnished with a few extra parsley leaves if desired.

Chef's tip

«Choose large, firm and relatively flat mushrooms for this recipe. Peel and remove the stems rather than washing them.»

Oven baked mushrooms topped with a parmesan, parsley and hazelnut stuffing.

Rate this recipe :

(12 votes)

  • Preparation  30mins
  • Cooking time  0h
  • Rest time  0h

  • Difficulté  Easy
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