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Baked vegetarian stuffed mushrooms decorated with fresh thyme.

Baked hazelnut stuffed mushrooms

Baked stuffed mushroom caps filled with cream cheese and ground hazelnuts. Choose small mushrooms and serve them cold for the ultimate finger food appetizer.
Course Appetizer
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Eva


  • 250 g button mushrooms
  • 100 g cream cheese
  • 30 g shallot
  • 20 g butter
  • 20 g finely ground hazelnuts
  • 1/2 tsp dried winter savoury (or dried thyme)
  • 1/4 tsp salt
  • freshly ground black pepper


  • Clean the mushrooms and separate stems from caps. Place caps upside down on a baking dish lined with baking paper.
  • Mince the shallt and the mushroom stems. Melt the butter in a skillet and sauté the shallot. When the onion is soft, add the minced mushroom stems and sauté for a couple of minutes. Add the dried herb and salt, stir and remove from the heat.
  • Combine the ground hazelnuts and cream cheese. Add to onion mixture and mix well. Fill every mushroom cap with this mixture. Sprinkle the filled mushrooms with ground black pepper.
  • Bake in the preheated oven at 200°C (392°F) for 20 minutes.