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.
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.
- 4 large flat mushrooms
- Olive oil
- 50g 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)
- 25g Italian-style hard cheese (the vegetarian equivalent of Parmesan), grated
- 25g 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!