Baked Hazelnut Stuffed Mushrooms Recipe

If you’re looking for a party-perfect appetizer that’s equal parts cozy and gourmet, you’re about to fall in love! Baked Hazelnut Stuffed Mushrooms deliver a dreamy combo of creamy, crunchy, savory, and nutty flavors—all wrapped up in a golden mushroom cap. Whether you want to wow dinner guests or sneak a little extra delight into your next weeknight meal, these mushrooms will quickly become a favorite in your kitchen!

Ingredients You’ll Need

One of my favorite things about baked hazelnut stuffed mushrooms is that you only need a handful of everyday ingredients, yet each one plays a starring role. Every element contributes—whether it’s the delicate crunch of hazelnuts, the soft creaminess of cheese, or the deep earthiness of mushrooms—lending both comfort and a bit of elegance to every bite.

• Button Mushrooms: Their tender, mild flavor is perfect for holding the rich hazelnut and cheese filling, and they roast up beautifully.
• Cream Cheese: Makes the stuffing ultra-silky and balances the nuts with a little tang.
• Shallot: Adds gentle sweetness and depth—don’t skip it if you want that irresistible aroma!
• Butter: Sautéed with the shallot and stems, butter gives the filling a rich, melt-in-your-mouth texture.
• Finely Ground Hazelnuts: This is where the magic happens! Hazelnuts add toasty crunch and elevate the flavor far beyond ordinary stuffed mushrooms.
• Dried Winter Savoury (or Thyme): Either herb infuses a subtle, woodsy note that’s made for mushrooms. Thyme makes a fine substitute if you don’t have winter savoury.
• Salt: Just enough to make all those savory flavors pop.
• Freshly Ground Black Pepper: A generous grind before baking gives everything a peppery lift and a little drama on top!

Variations

There’s no need to follow the recipe to the letter—baked hazelnut stuffed mushrooms are shockingly versatile! With just a couple tweaks, you can tailor the flavors, texture, or even the dietary profile to fit your own cravings or whatever’s hanging out in your fridge.

• Add Some Cheese on Top: Sprinkle with grated Parmesan or Gruyère before baking for an extra golden, melty crust.
• Make it Vegan: Substitute plant-based cream cheese and vegan butter for a delicious dairy-free version.
• Switch the Nuts: No hazelnuts? Try toasted walnuts, pecans, or even pine nuts for a different nutty spin.
• Boost the Herbs: Try swapping in rosemary or parsley if you’re in the mood for a different herbal note.

How to Make Baked Hazelnut Stuffed Mushrooms

Step 1: Prep the Mushrooms

Start by gently cleaning your button mushrooms with a damp towel or soft brush—this keeps them pristine without getting them waterlogged. Twist off the stems (but don’t toss them!) and arrange the caps, gill-side up, on a parchment-lined baking dish so they’re ready to be filled. This not only prevents sticking but helps achieve that gorgeous golden exterior.

Step 2: Sauté Shallots and Stems

Mince the shallot and the reserved mushroom stems. Melt your butter in a skillet over medium heat, then add the shallot and sauté until it’s translucent and fragrant—about 3 minutes. Add the chopped stems and cook a couple minutes more, stirring, until any moisture has mostly evaporated. The dried winter savoury (or thyme) and salt go in now—stir until aromatic, then remove from heat so your kitchen smells fantastic!

Step 3: Make the Filling

In a bowl, combine the ground hazelnuts with the cream cheese. Scrape in the shallot-mushroom mixture and blend everything together until creamy and cohesive. It’s perfectly normal if it looks a little rustic—you want swirls of nut, creamy cheese, and flecks of mushroom throughout.

Step 4: Stuff and Bake

Generously fill each mushroom cap with the hazelnut mixture—don’t be shy! Use a spoon or pipe with a bag for tidier results. Arrange the stuffed mushrooms on the baking tray, grind some fresh black pepper over the top, and bake at 200°C (392°F) for about 20 minutes. You’re looking for bubbling, golden-topped mushrooms and a toasty aroma that’s impossible to resist.

How to Serve Baked Hazelnut Stuffed Mushrooms

Garnishes

For an elegant finish, sprinkle your baked hazelnut stuffed mushrooms with a bit of finely chopped fresh parsley or chives, and a dusting of extra ground hazelnuts. A pinch of flaky sea salt right as they come out of the oven adds a gourmet sparkle and highlights all the flavors.

Side Dishes

Pair these savory morsels with a bright green salad tossed in lemon vinaigrette, or serve alongside a creamy risotto for a lush vegetarian main course. They’re equally fantastic next to roast chicken, seared steak, or a cozy bowl of tomato soup—the ultimate versatile side or starter!

Creative Ways to Present

For your next dinner party, try arranging the baked hazelnut stuffed mushrooms on a rustic wooden board or a tiered platter for maximum effect. Skewer them with cute cocktail picks for easy appetizer service, or nestle each in a mini cupcake liner for a playful, bite-sized treat.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store your baked hazelnut stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. They hold their shape well and the flavor actually deepens a bit overnight—so they’re just as tempting the next day!

Freezing

Although best enjoyed fresh, you can freeze unbaked, stuffed mushrooms in a single layer before baking. Place them on a tray to freeze individually, then transfer to a freezer bag for up to 2 months. Bake straight from the freezer, adding a few extra minutes to the cook time.

Reheating

To reheat, simply place the mushrooms on a baking sheet in a 180°C (350°F) oven for 8–10 minutes until hot and bubbly again. They can also be microwaved, though the texture will be softer—perfect for a quick snack or an easy appetizer refresh.

FAQs

Final Thoughts

I can’t wait for you to experience the irresistible magic of baked hazelnut stuffed mushrooms. They’re shockingly simple yet special enough to impress, bursting with flavor and texture in every bite. Grab a tray, gather your favorite people, and savor these little bites of happiness—they might just steal the show at your next meal!

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