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    Hazelnut-Stuffed Mushrooms

    Ingredients

    24 fresh medium mushrooms
    1/4 cup thinly sliced green onion
    1 Tbsp. butter
    1/2 cup hazelnuts, toasted and finely chopped
    1/4 cup fine bread crumbs
    1/4 cup grated Parmesan cheese
    2 Tbsp. sour cream
    1 Tbsp. basil
    1/4 tsp. pepper
    1/2 cup dry white wine
    1 Tbsp. grated Parmesan cheese
    2 cloves garlic, minced

    Directions

    Remove stems from mushrooms.  Finely chop
    stems.  Cook stems, green onion, and garlic in
    butter for 2 to 3 minutes or till tender.  Stir in
    chopped nuts, bread crumbs, 1/4 cup Parmesan
    cheese, sour cream, basil and pepper.  Spoon the
    mixture into mushroom caps, mounding slightly.  
    Place mushrooms in a baking pan; carefully add
    wine.  Bake in preheated 350 oven for 20 minutes.
    Top with the 1 Tbsp. Parmesan cheese.
    Serve Hot