Mushrooms stuffed with hazelnuts


french version english version italian version (scroll down)

As I have said in this post, as far as I am concerned, I don’t like extremism of any kind, and food-wise I eat almost everything. The only thing I refuse to do is starting cooking with no vegetables: no veggies in the fridge means that I absolutely have to go out to grocery shop. That’s why original recipes with veggies always intrigue me, exactly as happened with this recipe that I decided to prepare as soon as I saw it. I am not exaggerating in saying that I liked so much that I made it two or three times in a few days before deciding to reinterpret it using mushrooms instead of sweet peppers. The stuffing made with stale bread and hazelnuts matches the cremini mushrooms perfectly, giving this recipe a delicate balance of flavours. These hazelnut stuffed mushrooms can be prepared very quickly and without any difficulty. They are perfect served with a salad on the side for a light and healthy lunch, but also perfect for a “yummy” starter. Just a quick clarification: in this recipe I am using cremini mushrooms, but nothing prevents you from using small Portobello or similar mushrooms. Let’s bring over to Angie’s this vegetarian recipe, the bite size it absolutely perfect for a party!

5.0 from 3 reviews
Mushrooms stuffed with hazelnuts
Prep time
Cook time
Total time
: Appetizer
Cuisine: Vegetarian
Serves: 4-6
  • About 12 cremini mushrooms
  • 2-3 slices of stale bread
  • Milk (almond for me)
  • 50 gr. of roasted hazelnuts
  • 50 gr. of grated parmesan
  • 3-4 thyme sprigs
  • 1 garlic clove
  • Extra virgin olive oil
  • 2 tablespoon of breadcrumbs
  • Salt, pepper
  1. Preheat the oven to 180° and line a plate with parchment paper, set it aside;
  2. Put the bread in a bowl, cover it with milk and let soak;
  3. Meanwhile, clean the mushrooms by removing their stems and wipe gently with kitchen paper;
  4. Drain and squeeze the bread well and put it into a mixer bowl with hazelnuts, thyme, garlic and parmesan. Mix by adding some olive oil until the mixture is smooth. Salt and pepper;
  5. Fill each mushroom cap with the bread and hazelnut mixture, and put them on the plate, sprinkle with breadcrumbs and add a drizzle of olive oil;
  6. Bake for about 25 minutes;
  7. Serve warm or at room temperature.

Champignons farcis aux noisettes


Comme je le disais dans ce post, je n’aime pas les extrêmes d’aucunes sortes et en ce qui concerne la nourriture je mange presque tout, et il y a une chose dont je peux pas me passer pour cuisiner ce sont les légumes, quand il n’y en a plus dans mon frigo c’est le moment où je dois absolument faire les courses. C’est peut-être pour cette raison que les recettes avec des légumes m’intriguent toujours, exactement comme je fus intriguée par ces poivrons il y a quelques mois. Cette recette m’a tellement inspirée que j’ai fini par la réaliser deux ou trois fois en quelques jours, et que je l’ai réinterprété en utilisant des champignons. La farce de pain et noisettes avec son goût délicat épouse les champignons et l’ensemble vous donnera un équilibre parfait de saveurs. Les champignons farcis aux noisettes se cuisinent rapidement, et ils feront l’affaire servis en entrée ou avec une salade pour un déjeuner léger et santé. Vous pourrez observer l’utilisation des champignons « café », mais rien ne vous empêche d’utiliser des petits Portobello ou d’autres champignons similaires.

5.0 from 3 reviews
Champignons farcis aux noisettes
Prep time
Cook time
Total time
: Entree
Cuisine: Vegetarienne
Serves: 4-6
  • Environ 12 champignons « café » aka Cremini
  • 2-3 tranches de pain rassis
  • Lait (amande pour moi)
  • 50 g de noisettes rôtis
  • 50 g de parmesan
  • ¾ tiges de thym
  • 1 gousse d'ail
  • Huile d'olive extra vierge
  • 2 c. à table de chapelure
  • Sel, poivre
  1. Préchauffez le four à 180° et tapissez une plaque avec du papier parchemin, réservez ;
  2. Mettez le pain dans un bol, recouvrez-le de lait et laissez-le tremper.
  3. En attendant, nettoyez les champignons en éliminant leurs tiges et essuyez-les délicatement avec du papier de cuisine ;
  4. Égouttez bien le pain et mettez-le dans le bol d’un mixeur avec les noisettes, le thym, l'ail et le parmesan. Mélangez en ajoutant l'huile d'olive extra vierge jusqu'à ce que le mélange soit bien lisse. Salez et poivrez ;
  5. Remplissez les têtes des champignons avec le mélange de pain et noisettes, et mettez-les sur la plaque, saupoudrez de chapelure puis ajoutez un filet d’huile d’olive par-dessus ;
  6. Cuisez au four environ 25 minutes ;
  7. Servez-les chaud ou à température ambiante.

Funghi ripieni di pane e nocciole


5.0 from 3 reviews
Funghi farci con pane e nocciole
Prep time
Cook time
Total time
: Antipasto
Cuisine: Vegetariana
Serves: 4-6
  • Circa 12 i funghi "cremini" o champignons
  • 2-3 fette di pane raffermo
  • Latte q.b (mandorle per me)
  • 50 gr di nocciole tostate
  • 50 gr di parmigiano grattugiato
  • 3-4 rametti di timo
  • 1 spicchio d'aglio
  • olio extra vergine di oliva
  • 2 cucchiai di pangrattato
  • Sale e pepe
  1. Preriscaldare il forno a 180° e rivestite una taglia con carta da forno, tenete da parte;
  2. Mettete il pane in una ciotola, coprire con del latte e lasciate in ammollo.
  3. Nel frattempo eliminate il gambo dei funghi e puliteli strofinandoli delicatamente con della carta da cucina umida;
  4. Strizzate bene il pane e mettetelo nella ciotola di un mixer con le nocciole, il timo, l'aglio e il parmigiano. Mescolate aggiungendo un po' olio extravergine di oliva in modo da ottenere un composto liscio. Salate e pepate;
  5. Riempite le cappelle dei funghi con il composto di pane e nocciole e sistemateli nella teglia, cospargete di pangrattato e aggiungete un filo d'olio;
  6. Cuocete i funghi per circa 20-25 minuti;
  7. Servite i funghi ripieni caldi o a temperatura ambiente.

6 thoughts on “Mushrooms stuffed with hazelnuts

  1. Vegetables are everything for me, nothing can happen without lots of lovely vegetables in my kitchen!
    Your stuffed mushrooms look great, definitely something for me to make :)
    Thank you x and thank you for joining Fiesta Friday x

  2. Yum, Margy! I love mushrooms, but I haven’t cooked much with them. Probably because my son doesn’t eat them. But now that he went to college, I should do more mushrooms ? ? Btw, I’ve put you down for next week’s FF cohost, Oct 28. Is that going to work for you? Pls let me know.

    1. Margy, if you can’t take FF143 Oct 28, I can use your help either Nov 4 or 11. I think Maggie (a new cohost) said she can take Oct 28. This way it’ll give you more time to prepare. I have a feeling you’re extremely busy, which I can understand ?

  3. Se li hai fatti così spesso in pochissimo tempo ci credo che si fanno in un attimo! E sul gusto non ho dubbi… un piatto autunnale per eccellenza, almeno riesco a discostarmi dalla “zucca in tutte le salse”!
    Un bacio :)

  4. Questa ricetta cade proprio a pennello :) Proprio ieri abbiamo preso un cestino di champignon crema che volevamo riempire, ma non sapevamo come e poi abbiamo ancora tutte quelle nocciole raccolte dal giardino, stasera la proviamo subito!!
    L’aspetto è delizioso e poi fa così autunno, bellissima ricettina Marghe!!
    Un bacione grande

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