Instead of your regular stuffed mushrooms, this version of the favorite Californian dish uses kale instead of frozen spinach and adds a great feeling of crunch and a mix of flavors with some hazelnut, garlic and lemon topping.
Preheat the oven to 400°F (200°C). Roast the hazelnuts in the oven for 8 minutes. Remove from the oven and lay over a towel. Once the nuts are cool, rub them in the towel to remove the skin.
Chop the nuts and mix in a small bowl with 1 teaspoon of crushed garlic, lemon zest and parsley.
Place the mushrooms on a baking sheet, stem side up. Coat the insides of the mushrooms with the 1 tbsp melted butter. Bake for 12 minutes, until they soften.
In a deep frying pan over medium heat, melt the rest of the butter, add fry the chopped shallots, garlic, and thyme. After 5 minutes, add the mushroom stems and fry for another 8 minutes. Add the kale.
Once everything has softened, add the cream and bring to a boil, and then reduce to a simmer until it thickens. Remove from the stove.
Add the nutmeg and vinegar. Let the mixture cool down, then add the parmesan, salt & pepper. Stuff the mixture into the mushroom caps and bake in the oven for 10 minutes, until the mushrooms brown and the cheese melts.
Remove from the oven, add the hazelnut mix and enjoy!
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