Nutty Stuffed Mushrooms

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Nutty Stuffed Mushrooms

Nutty stuffed mushrooms

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I have a few recipes that I make with whatever nuts I have to hand.  Nuts don’t last particularly well once the packet is open so whenever I get to the point where I have 2 or 3 different types on the go I’ll turn to one of these recipes.  Crispy mushroom layer is one of them and this nutty stuffed mushrooms recipe is another.

I use the mini chopper attachment that came with my stick blender to make the breadcrumbs and chop the nuts.  It’s not something I would have ever thought to buy but I find it really useful for small quantities like this.

Uncooked nutty stuffed mushrooms

I always think big mushrooms cooked whole are a real treat and they make a good centrepiece to build a roast dinner style meal around.  These are good served with onion gravy and leeky mashed potato (just gently fry chopped leeks in butter for 10-15 minutes and then stir into your mashed potato)  but when I made this yesterday my partner requested leek, potato and coriander bake (good call!) and I did a few carrots to add a bit of colour.

Nutty stuffed mushrooms

Nutty Stuffed Mushrooms

Servings 2


  • 4 large flat mushrooms
  • Olive oil
  • 50 g nuts I used a mixture of hazelnuts, brazils,almonds and walnuts, very finely chopped
  • Breadcrumbs made from 1 slice of bread mine was granary but I really don't think it matters
  • 25 g Italian-style hard cheese the vegetarian equivalent of Parmesan, grated
  • 25 g mature Cheddar grated
  • 1 tsp dried thyme
  • 1 clove of garlic very finely chopped
  • Black pepper


  • Heat the oven to 180°C/gas mark 4.
  • Peel the mushrooms, remove the stems and brush the outside with olive oil. Lay them cap-side down on a baking tray.
  • In a bowl, combine the nuts, breadcrumbs, two cheeses, thyme, garlic, 1 tbsp of olive oil and black pepper to season.
  • Pile the mixture on to the mushrooms trying not to squash it down too tightly.
  • Cook in the pre-heated oven for 15-20 minutes until the mushrooms are cooked and the filling has browned. Keep an eye on them because the breadcrumb filling can go from beautifully browned to burnt quite quickly!

A note about salt

You might have noticed that I rarely mention salt in my recipes. I just don’t use it a lot. I’m sure a lot of people would think my cooking is ‘under seasoned’ but I have to watch my blood pressure and I’m used to not using much. There are some things, like rice, where I add a bit at the table but I rarely add it into my cooking.