Stuffed mushrooms with parmesan, parsley and hazelnut crumble Recipe

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

  • Preparation
    30mins
  • Cooking time
    0mn
  • Rest time
    0mn
Rate this recipe
(17 votes) 4.3/5

Ingredients

Pour 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

  • ETAPE 1

    Preheat the oven to 200 degrees celcius.

  • ETAPE 2

    Peel and de-stem the mushrooms.

  • ETAPE 3

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

  • ETAPE 4

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

  • ETAPE 5

    Place in the oven and cook for 10 minutes.

  • ETAPE 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.»

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