Baked Mushroom Caps Stuffed With Hazelnuts Recipe
Ingredients
| 24 perfect small- to medium-size mushrooms, wiped clean | ||
| 1/2 cup unsalted butter, softened to room temperature | ||
| 2/3 cup finely chopped unblanched hazelnuts or pecans | ||
| Chives | 2 Tablespoon, minced | |
| Parsley | 2 Tablespoon, minced | |
| Salt | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Cognac | 2 Tablespoon | |
| 1/4 cup cracker meal | ||
| Milk | 1 1/2 Cup (16 tbs) | |
Directions
GETTING READY
1. Stem the mushrooms and place caps in a bowl and keep aside.
2. Finely chop the stems.
3. Preheat the oven to 300° F.
MAKING
4. Mix chopped stems with all remaining ingredients except milk.
5. Spoon this filling into each mushroom cap, stuffing them up to capacity.
6. Arrange the mushrooms in a baking dish
7. Pour in milk
8. Bake, in the preheated oven for 1 hour, spooning the milk over the mushrooms frequently, to keep the mushrooms moist.
9. Use a slotted spoon to lift out the mushrooms from milk.
SERVING
10. Use mushrooms to garnish a roast or steak platter or serve hot as a side dish, spooning the milk over each serving.
1. Stem the mushrooms and place caps in a bowl and keep aside.
2. Finely chop the stems.
3. Preheat the oven to 300° F.
MAKING
4. Mix chopped stems with all remaining ingredients except milk.
5. Spoon this filling into each mushroom cap, stuffing them up to capacity.
6. Arrange the mushrooms in a baking dish
7. Pour in milk
8. Bake, in the preheated oven for 1 hour, spooning the milk over the mushrooms frequently, to keep the mushrooms moist.
9. Use a slotted spoon to lift out the mushrooms from milk.
SERVING
10. Use mushrooms to garnish a roast or steak platter or serve hot as a side dish, spooning the milk over each serving.
Chef
