Stuffed Mushrooms with Plums and Hazelnuts

This mushroom recipe foregoes the breadcrumbs and cheese. Instead, it’s loaded with roasted hazelnuts and tangy plums.

Recipe courtesy of Charmian from The Messy Baker.

Prep Time: 20 mins. | Cook Time: 20 mins. | Serves: 6
Tip: As is, this makes a lovely side dish. If you are going to serve it as a main, as the author intended, you might find it needs more protein. I added 1 cup grated aged wine cheddar to the mushroom mix just before filling. It made a delicious and hearty meal.


6 burger-sized portabella mushroom caps (3½ ounces each)
1¼ pounds brown mushrooms
Olive oil for cooking
Grated zest of 1 organic lemon
Fine sea salt
2 small red onions (4¼ ounces each) minced
1 garlic clove, finely chopped
10 ounces plums, pitted and chopped
2/3 cup hazelnuts, toasted and roughly chopped
1 cup fresh chopped flat-leaf parsley leaves
Freshly ground pepper


1. Brush all the mushrooms gently with a damp towel to remove any trace of dirt; trim their stems as needed. Arrange the portobello mushroom caps, gill-side up, on a baking sheet. Drizzle with olive oil and sprinkle with lemon zest and a little salt.
2. Cut the brown mushrooms into ½-inch dice.
3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onions, garlic, and ½ teaspoon salt. Cook, stirring often to avoid colouring, until softened, about 4 minutes. Add the diced mushrooms and ½ teaspoon salt, stir, and cook for 5 minutes Add the chopped plums and cook until the mushrooms are cooked through and the plums are very soft, about 5 minutes. Remove from the heat and stir in the hazelnuts and half the parsley (The filling can be made several hours ahead. Refrigerate in an airtight container.)
4. Preheat the oven to 400°F.
5. Divide the filling among the portobello caps and bake until heated through and slightly browned, about 20 minutes.
6. Sprinkle the remaining parsley and some black pepper over the mushrooms and serve.