Stuffed Mushroom with Plums and Hazelnuts

If you want to add more gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipes to your collection, Stuffed Mushroom with Plums and Hazelnuts might be a recipe you should try. One portion of this dish contains about 6g of protein, 15g of fat, and a total of 232 calories. This recipe serves 6. For $3.0 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. It is brought to you by The Messy Baker. A few people really liked this side dish. From preparation to the plate, this recipe takes around 40 minutes. 20 people were impressed by this recipe. If you have brown mushrooms, portobello mushroom caps, garlic clove, and a few other ingredients on hand, you can make it. With a spoonacular score of 97%, this dish is excellent. Similar recipes include Mushroom Soup with Hazelnuts, Melon stuffed with damson plums, and Grilled Striped Bass with Plums and Potato-Mushroom Papillotes.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 20 minutes

 

Ingredients:

1¼ pounds brown mushrooms

1 cup fresh chopped flat-leaf parsley leaves

1 garlic clove, finely chopped

Grated zest of 1 organic lemon

Olive oil for cooking

Freshly ground pepper

10 ounces plums, pitted and chopped

6 burger-sized portobello mushroom caps (3½ ounces each)

2 small red onions (4¼ ounces each) minced

Fine sea salt

Equipment:

baking sheet

frying pan

oven

Cooking instruction summary:

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.Cut the brown mushrooms into ½-inch dice.Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onions, garlic, and ½ teaspoon salt. Cook, stirring often to avoid colouring, until softened, about 4 minutes. Add the diced mushrooms and ½ 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.)Preheat the oven to 400°F.Divide the filling among the portobello caps and bake until heated through and slightly browned, about 20 minutes.Sprinkle the remaining parsley and some black pepper over the mushrooms and serve.

 

Step by step:


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.

2. Drizzle with olive oil and sprinkle with lemon zest and a little salt.

3. Cut the brown mushrooms into ½-inch dice.

4. Heat 1 tablespoon olive oil in a large skillet over medium heat.

5. Add the onions, garlic, and ½ teaspoon salt. Cook, stirring often to avoid colouring, until softened, about 4 minutes.

6. Add the diced mushrooms and ½ teaspoon salt, stir, and cook for 5 minutes

7. Add the chopped plums and cook until the mushrooms are cooked through and the plums are very soft, about 5 minutes.

8. 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.)Preheat the oven to 400°F.Divide the filling among the portobello caps and bake until heated through and slightly browned, about 20 minutes.Sprinkle the remaining parsley and some black pepper over the mushrooms and serve.


Nutrition Information:

Quickview
232k Calories
6g Protein
14g Total Fat
22g Carbs
81% Health Score
Limit These
Calories
232k
12%

Fat
14g
23%

  Saturated Fat
2g
13%

Carbohydrates
22g
8%

  Sugar
13g
15%

Cholesterol
0.0mg
0%

Sodium
219mg
10%

Get Enough Of These
Protein
6g
13%

Vitamin K
179µg
171%

Vitamin C
117mg
142%

Vitamin A
3339IU
67%

Selenium
43µg
62%

Vitamin B3
9mg
46%

Copper
0.83mg
41%

Vitamin B2
0.69mg
41%

Potassium
1133mg
32%

Vitamin B5
2mg
29%

Folate
111µg
28%

Vitamin B6
0.55mg
27%

Phosphorus
265mg
27%

Vitamin E
3mg
23%

Fiber
5g
21%

Manganese
0.39mg
19%

Vitamin B1
0.23mg
15%

Zinc
1mg
13%

Iron
1mg
10%

Magnesium
30mg
8%

Calcium
53mg
5%

Vitamin D
0.39µg
3%

Vitamin B12
0.14µg
2%

covered percent of daily need
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