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!


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4 thoughts on “Nutty Stuffed Mushrooms”

  1. these look delicious and I could make them when we have our vegetarian guests over for dinner! I’m following you for sure!

  2. I never knew that nuts don’t last that well when the packet is open. I buy in bulk and then decant them into Kilner jars, I use them every day in my breakfast and sometimes at other times too. Should I not be buying in bulk then?

    • I think if you’re keeping them in Kilner jars they should be keep pretty well since they are airtight. You can tell if they’re past their best because the fats in them go a bit rancid and don’t smell fresh. I’m sure you would have noticed if they didn’t taste good on your breakfast. I probably just need to store mine better!

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