Description
Delight your guests with these delicious baked hazelnut stuffed mushrooms – a perfect appetizer for any occasion!
Ingredients
Units
Scale
Mushrooms:
- 250g button mushrooms
Filling:
- 100g cream cheese
- 30g shallot
- 20g butter
- 20g finely ground hazelnuts
- 1/2 tsp dried winter savory or dried thyme
- 1/4 tsp salt
- Freshly ground black pepper
Instructions
- Clean the mushrooms: Separate stems from caps and place caps upside down on a baking dish lined with baking paper.
- Prepare filling: Mince shallot and mushroom stems. Sauté shallot in butter, then add minced stems, dried herb, and salt. Remove from heat.
- Make filling: Combine ground hazelnuts and cream cheese. Mix with onion mixture and fill each mushroom cap. Sprinkle with black pepper.
- Bake: Bake at 200°C (392°F) for 20 minutes.
