Mushrooms baked with hazelnuts and pecorino
- Preparation and cooking time
- Total time
- A little effort
- Makes 4
Ingredients
- 4 large portobello or field mushrooms, wiped clean
- olive oil
- 50g blanched hazelnuts, chopped
- 25g fresh white breadcrumbs
- ½ large unwaxed lemon, zested
- 3 tbsp curly parsley, finely chopped
- 3 small cloves garlic, finely chopped
- 40g pecorino, finely grated
Method
- STEP 1
Heat the oven to 220C/fan 200C/gas 6. Put a small baking tray or ovenproof dish in the oven to heat. Trim the stalks from the mushrooms and rub the top of the cap all over with oil.
- STEP 2
Put the hazelnuts in a large frying pan and cook for 2-3 minutes, turning regularly until lightly browned. Transfer to a large bowl and stir in the breadcrumbs, lemon zest, parsley, garlic, pecorino and 1 tbsp oil. Mix well and season. Divide the mixture between the mushrooms, lightly pressing it onto the dark side of each cap, keeping it fairly loose.
- STEP 3
Remove the baking tray from the oven. Put the loaded mushrooms on the tray, with the stuffing facing upwards. Quickly return to the oven and bake for 15-20 minutes or until the mushrooms are tender and the top is golden. Serve hot with a little salad.
