Stuffed mushrooms
- stellaskitchen
Stuffed onions with mushrooms and hazelnuts
- Difficulty: Average
- Prep time: 60 min
- Cook time: 2 h 10 min
- Serving: 4
PRESENTATION
Stuffed onions with mushrooms and hazelnuts turn an everyday vegetable into something that holds its own as a starter, a side, or a main. Oven heat does the essential work: it renders the onions golden, soft, and sweet — each one a natural cup for a filling of champignon mushrooms, toasted hazelnuts, sage, rosemary, and Parmigiano. That last ingredient pulls double duty, binding the filling and forming a browned gratin crust across the top.
Hazelnuts are not a common addition to a mushroom stuffing, but their crunch and mild richness offset the delicate, earthy flavor of the champignon in a way that earns their place. Parmigiano ties the aromatics together, and the gratin finish — golden and just crisp at the edges — carries these baked stuffed onions from rustic to refined.
You might also like:
- INGREDIENTS
- Yellow onions 4
- Champignon mushrooms 2 cups (150 g)
- Whole peeled hazelnuts 3.5 oz (100 g)
- Parmigiano Reggiano PDO cheese 3.5 oz (100 g)
- Eggs 1
- Fine salt to taste
- Black pepper to taste
- Sage to taste
- Rosemary to taste
- Butter 4 ¼ tbsp (60 g)
- Water 7.1 oz (200 g)
- Breadcrumbs ½ cup (50 g)
Preparation
How to prepare Stuffed onions with mushrooms and hazelnuts
To prepare the stuffed onions with mushrooms and hazelnuts, start by wrapping each onion, with its skin on, individually in a sheet of aluminum foil 1. Place them on a baking tray 2 and bake in a preheated conventional oven at 392°F for 80 minutes: they should become soft enough to be easily hollowed out. Let them cool, then remove the foil and level the base with a knife without cutting too deeply 3.
Cut off the top 4 and, using a small spoon, gently scoop out the central part, leaving the outer layers and the bottom intact 5. Coarsely chop the removed flesh 6.
Clean the mushrooms and slice them 7, then coarsely chop the hazelnuts 8. In a skillet, melt the butter with the sage and rosemary 9.
Add the onion flesh 10 and the mushrooms 11, then cook over low heat for 25 minutes, stirring occasionally and adding a little water if needed 12.
When cooked, transfer the mixture to a food processor, removing the rosemary sprigs 13, and blend 14. Pour the mixture into a bowl and let it cool slightly, then add salt 15.
Add the egg 16 and 3 oz (about 80 g) grated Parmigiano-Reggiano 17. Season with pepper 18.
Add the breadcrumbs 19 and mix. Also incorporate the chopped hazelnuts 20 and combine until you obtain a homogeneous filling 21.
Place the hollowed onions on a baking tray lined with parchment paper 22 and fill them with the filling, pressing it well with the back of a teaspoon to fill all the cavities 23. Sprinkle the surface with the remaining grated Parmigiano-Reggiano 34.
Once all the onions are filled 25, bake in a preheated oven at 392°F for about 25–30 minutes, until golden. Remove from the oven 26 and serve your stuffed onions hot 27.
Storage
Tip
For the translation of some texts, artificial intelligence tools may have been used.
From our bloggers
