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.
Prep Time
1 hour and 15 minutes
Image Source:
Food and Wine
Method of Preparation:
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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.
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Chop the nuts and mix in a small bowl with 1 teaspoon of crushed garlic, lemon zest and parsley.
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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.
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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.
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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.
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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.
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Remove from the oven, add the hazelnut mix and enjoy!
Source: Food and Wine
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