Stuffed Mushrooms with Hazelnuts

Sunday was the third meeting of Beer Club (it's like Fight Club only with beer instead of punching. Also it's totally ok to talk about it) and we needed a good appetizer to bring. Rebecca said "stuffed mushrooms" and since I was already thinking along those lines I was all like, "hell yeah." What to stuff them with though? Obviously mushroom bits, cheese and bread crumbs as is customary but what else? Rebecca found a nice looking recipe that had balsamic and basil in it… also we had some hazelnuts left over from Thanksgiving. Oh yes indeed.


½ c balsamic vinegar
splash of red wine
1 lb crimini mushrooms
a few good sized chanterelles, chopped finely
3 T olive oil
1 clove garlic, minced
¼ c panko or other bread crumbs
1 T Parmesan
1 T fresh basil, minced
½ c hazelnuts, crushed

Heat the vinegar with a splash of red wine over a medium heat. Let it bubble a bit but not so much boil. Cook that for about 10-15 minutes until it reduces down to a thicker consistency. Pull out the stems of your criminis and save about half of them, throwing all the caps into the vinegar reduction. Cook for about 2 minutes on each side until they're a little soft then take them out and save the vinegar for later.

In another pan heat up 1T of olive oil and saute the garlic for just a minute or so, until it starts to brown. Add the crushed hazelnuts, which should be beaten down to as fine as you can get them first. Then add the chopped crimini stems and your chanterelles and cook that until the mushrooms reduce in size a bit.

Mix the bread crumbs and parmesan, basil, salt and pepper in a bowl and then stir in the mushroom mixture. Preheat your broiler, stuff the caps good and full with the stuffing and arrange on a lightly oiled cookie sheet or broiling dish of some kind.

Drizzle the extra vinegar reduction and some olive oil over the mushrooms, then broil them until they are good and brown. Serve while they're still good and warm.

This entry was posted in post, recipe. Bookmark the permalink.