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Baked Mushroom Caps Stuffed With Hazelnuts

Western.Chefs's picture
Ingredients
  Mushrooms 24 Medium, wiped clean
  Unsalted butter 1⁄2 Cup (8 tbs), softened to room temperature
  Finely chopped hazelnuts/Pecans 2⁄3 Cup (10.67 tbs), unblanched
  Minced chives 2 Tablespoon
  Minced parsley 2 Tablespoon
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Cognac 2 Tablespoon
  Cracker meal 1⁄4 Cup (4 tbs)
  Milk 1 1⁄2 Cup (24 tbs) (Adjust Quantity As Needed)
Directions

GETTING READY
1. Stem the mushrooms and place caps in a bowl and keep aside.
2. Finely chop the stems.
3. Preheat the oven to 300° F.

MAKING
4. Mix chopped stems with all remaining ingredients except milk.
5. Spoon this filling into each mushroom cap, stuffing them up to capacity.
6. Arrange the mushrooms in a baking dish
7. Pour in milk
8. Bake, in the preheated oven for 1 hour, spooning the milk over the mushrooms frequently, to keep the mushrooms moist.
9. Use a slotted spoon to lift out the mushrooms from milk.

SERVING
10. Use mushrooms to garnish a roast or steak platter or serve hot as a side dish, spooning the milk over each serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Dish: 
Stuffing
Restriction: 
Vegetarian
Ingredient: 
Mushroom
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes
Servings: 
6

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