Mushrooms baked with hazelnuts and pecorino recipe | olivemagazine
This clasic Italian dish combines field mushrooms and hazelnuts for a simple autumnal dinner-party starter or quick and easy vegetarian midweek meal.
Ingredients
- 4 large portobello or field mushrooms wiped clean
- olive oil
- 50g blanched hazelnuts chopped
- 25g fresh white breadcrumbs
- ½ large unwaxed lemon zested
- 3 tbsp curly parsley finely chopped
- 3 small cloves garlic finely chopped
- 40g pecorino finely grated
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