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Ricotta and hazelnut stuffed mushrooms
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5 from 1 vote

Ricotta and hazelnut stuffed mushrooms

Portobello mushrooms stuffed with ricotta cheese, roasted hazelnuts and thyme. A great vegetarian starter.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings: 2


  • 2 portobello mushrooms
  • 1 garlic glove
  • 1/4 cup hazelnuts
  • 1/2 cup ricotta cheese
  • 1 tbsp thyme chopped
  • 2 portobello mushrooms
  • Salt & pepper to taste


  • Pre-heat the oven to gas mark 7/220°C
  • Chop the brown cap mushrooms and garlic finely. Fry in a little bit of butter until soft. Set aside to cool
  • Pan-roast the hazelnuts in a dry pan on medium high heat. Keep moving the hazelnuts constantly until they give of a nutty smell. Whilst still warm, rub the hazelnuts in a tea cloth until the skin is removed.
  • Pulse the hazelnuts in a food processor until roughly chopped. Combine the hazelnuts (save 1 tbsp for topping) with the ricotta, fried mushrooms and garlic and thyme. Season with salt and pepper to taste.
  • Remove the stems from the portobello mushrooms. Spoon the ricotta mixture into the mushrooms. Top off with the remaining hazelnuts.
  • Bake in the oven for 15 min. Top of with fresh thyme before serving. Serve with a green salad.