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:

Equipment:

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:

covered percent of daily need