Mushrooms baked with hazelnuts & Pecorino

Name: Mushrooms baked with hazelnuts & Pecorino
Yield: Makes 4
Ingredients: 25 g semi-fresh white bread (ideally focaccia or a white sourdough); 50 g Pecorino cheese, finely grated; 3 small garlic cloves, finely chopped; 4 large portobello or field mushrooms, wiped clean; finely grated zest of ½ medium unwaxed lemon; 2 tablespoons olive oil, plus extra for the mushrooms; 4 tablespoons finely chopped young curly-leaf parsley; flaked sea salt and black pepper; 50 g blanched hazelnuts

Preparation info

Makes
4

Difficulty
Easy

Appears in

The Good Table

By Valentine Warner

Published 2013

About

This recipe says autumn to me and would be well camouflaged if placed on a forest floor. I have used portobello mushrooms, but should you be lucky enough to stumble upon some field mushrooms or a giant parasol, then they would work well too.

Ingredients

4 large portobello or field mushrooms, wiped clean
50 g blanched hazelnuts
25

Starter
Autumn
Vegetarian

Method

Preheat the oven to 200°C fan/220°C/Gas 7, with a roasting tray for the mushrooms inside it. Cut the mushroom stalks down to the same level as the gills and rub the caps with a little oil, then set aside (these can be used at another time for stock).

Scatter the