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Mushroom Stuffed with Plums and Hazelnuts — TheMessyBaker

Stuffed Mushroom with Plums and Hazelnuts

  • Author: Charmian Christie
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 6 1x
  • Category: Side
  • Cuisine: French

Description

This mushroom recipe foregoes the breadcrumbs and cheese. Instead, it’s loaded with roasted hazelnuts and tangy plums.


Scale

Ingredients

  • 6 burger-sized portobello mushroom caps (3 1/2 ounces each)
  • 1 1/4 pounds brown mushrooms
  • Olive oil for cooking
  • Grated zest of 1 organic lemon
  • Fine sea salt
  • 2 small red onions (4 1/4 ounces each) minced
  • 1 garlic clove, finely chopped
  • 10 ounces plums, pitted and chopped
  • 2/3 cup hazelnuts, toasted and roughly chopped
  • 1 cup fresh chopped flat-leaf parsley leaves
  • Freshly ground pepper

Instructions

  1. Brush all the mushrooms gently with a damp towel to remove any trace of dirt; trim their stems as needed. Arrange the portobello mushroom caps, gill-side up, on a baking sheet. Drizzle with olive oil and sprinkle with lemon zest and a little salt.
  2. Cut the brown mushrooms into 1/2-inch dice.
  3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onions, garlic, and 1/2 teaspoon salt. Cook, stirring often to avoid colouring, until softened, about 4 minutes. Add the diced mushrooms and 1/2 teaspoon salt, stir, and cook for 5 minutes Add the chopped plums and cook until the mushrooms are cooked through and the plums are very soft, about 5 minutes. Remove from the heat and stir in the hazelnuts and half the parsley (The filling can be made several hours ahead. Refrigerate in an airtight container.)
  4. Preheat the oven to 400°F.
  5. Divide the filling among the portobello caps and bake until heated through and slightly browned, about 20 minutes.
  6. Sprinkle the remaining parsley and some black pepper over the mushrooms and serve.

Notes

My variation: As is, this makes a lovely side dish. If you are going to serve it as a main, as the author intended, you might find it needs more protein. I added 1 cup grated aged wine cheddar to the mushroom mix just before filling. It made a delicious and hearty meal.

This recipe appears in The French Market Cookbook: Vegetarian Recipes from My Parisian Kitchen by Clotilde Dusoulier. Published by Clarkson Potter ©2013.