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Hazelnut Recipes

Hazelnut, Bacon & Apple Stuffed Mushrooms
Stuffed mushrooms are an old favorite that deserve a revival. This combination of bacon, apples, and nuts is always a hit. Be sure not to overbake the mushrooms, as they will shrink and become watery.

20 Button or Brown Crimini mushrooms, about 1½ inches in diameter
3 slices thick sliced bacon
½ cup finely chopped onion
¼ teaspoon salt
½ cup grated parmesan cheese

Freshly ground black pepper to taste
½ cup coarsely chopped tart apple (Granny Smith, McIntosh, etc.)
½ cup fresh bread crumbs
½ cup coarsely chopped toasted hazelnuts

Heat oven to 425°. Wash and dry mushrooms. Carefully remove the stems without breaking the caps. Reserve caps. With food processor fitted with metal blade or by hand, finely chop the stems. Set aside.
In a large skillet, fry the bacon until crisp. Drain on paper towels. Crumble into small pieces.

Pour off all but two tablespoons of the bacon drippings. Over medium-high heat, sauté onion in bacon drippings until softened, about three minutes. Add chopped mushroom stems and sauté until most of the moisture has evaporated, about five minutes, stirring often. Season with salt and pepper to taste. Add remaining ingredients, along with reserved crumbled bacon, and toss until well mixed.*

Stuff the reserved mushroom caps with the mixture, mounding it slightly on the top. Place on ungreased baking sheet and bake in a 425-degree oven until heated through, about five minutes. Serve immediately

*If the mixture is too dry to hold together, add a tablespoon of dry, white wine or Chicken Stock to help bind it.

To Select, Clean & Store Mushrooms: Select mushrooms that are firm and heavy for their size, with very few gills showing on the underside. Avoid any that are soft, broken or damaged. Mushrooms should be used as soon as possible after purchase and should not be cleaned until just before using. To clean mushrooms, place a comfortable amount in your cupped hands. Hold them under cold, running water while gently rubbing. Pat dry with terry towel, rubbing off any soil that remains. Store mushrooms in the refrigerator in a container where air can circulate, covered with a paper towel, or in a brown bag. Do not store in plastic bags.

Recipe courtesy of Northwest Hazelnut Company
PO Box 276Hubbard OR 97032(503) 982-8030

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Hazelnut, Bacon & Apple Stuffed Mushrooms Stuffed mushrooms are an old favorite that deserve a revival. This combination of bacon, apples, and nuts is always a hit. Be sure not to overbake the mushrooms, as they will shrink and become watery.
20 Button or Brown Crimini mushrooms, about 1½ inches in diameter 3 slices thick sliced bacon ½ cup finely chopped onion ¼ teaspoon salt ½ cup grated parmesan cheese	Freshly ground black pepper to taste ½ cup coarsely chopped tart apple (Granny Smith, McIntosh, etc.) ½ cup fresh bread crumbs ½ cup coarsely chopped toasted hazelnuts
Heat oven to 425°. Wash and dry mushrooms. Carefully remove the stems without breaking the caps. Reserve caps. With food processor fitted with metal blade or by hand, finely chop the stems. Set aside. In a large skillet, fry the bacon until crisp. Drain on paper towels. Crumble into small pieces. Pour off all but two tablespoons of the bacon drippings. Over medium-high heat, sauté onion in bacon drippings until softened, about three minutes. Add chopped mushroom stems and sauté until most of the moisture has evaporated, about five minutes, stirring often. Season with salt and pepper to taste. Add remaining ingredients, along with reserved crumbled bacon, and toss until well mixed.* Stuff the reserved mushroom caps with the mixture, mounding it slightly on the top. Place on ungreased baking sheet and bake in a 425-degree oven until heated through, about five minutes. Serve immediately If the mixture is too dry to hold together, add a tablespoon of dry, white wine or Chicken Stock to help bind it. To Select, Clean & Store Mushrooms:* Select mushrooms that are firm and heavy for their size, with very few gills showing on the underside. Avoid any that are soft, broken or damaged. Mushrooms should be used as soon as possible after purchase and should not be cleaned until just before using. To clean mushrooms, place a comfortable amount in your cupped hands. Hold them under cold, running water while gently rubbing. Pat dry with terry towel, rubbing off any soil that remains. Store mushrooms in the refrigerator in a container where air can circulate, covered with a paper towel, or in a brown bag. Do not store in plastic bags.
Recipe courtesy of Northwest Hazelnut Company PO Box 276Hubbard OR 97032(503) 982-8030