Mushrooms baked with hazelnuts and pecorino

Mushrooms baked with hazelnuts and pecorino

  • makes 4
  • A little effort

This clasic Italian dish combines field mushrooms with hazelnuts for a simple autumnal dinner-party starter or quick and easy vegetarian midweek meal.


Try these baked mushrooms, then check out our stuffed mushrooms and halloumi and garlic-stuffed mushrooms.



  • portobello or field mushrooms 4 large, wiped clean
  • olive oil
  • blanched hazelnuts 50g, chopped
  • fresh white breadcrumbs 25g
  • unwaxed lemon ½ large, zested
  • curly parsley 3 tbsp, finely chopped
  • garlic 3 small cloves, finely chopped
  • pecorino 40g, finely grated


  • 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.

Nutritional Information

  • Kcals 209
  • Fat 17g
  • Carbs 6.5g
  • Fibre 2.3g
  • Protein 7.9g
  • Salt 0.32g