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.
Recipe by La petite casserole at