Name: Mushrooms baked with hazelnuts and pecorino
Total time: 30 min
Yield: Makes 4
Cuisine: Italian
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

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Mushrooms baked with hazelnuts and pecorino

Mushrooms baked with hazelnuts and pecorino

Published: December 19, 2014 at 2:31 PM

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Makes 4

A little effort

Total time: 30 mins

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

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Alternatives

Complete the dish

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

Ingredients

Nutrition

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

Nutrition: per serving

kcal209
fat17g
carbs6.5g
fibre2.3g
protein7.9g
salt0.32g

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.

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