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.
Ingredients
- 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
Instructions
- 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.