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🍽️ Chestnut Mushrooms with Herb and Nut Crust

310 kcal · 30 min · 4 servings

Ingredients

• 30 g white bread (1 slice)
• 0.5 organic lemon
• 20 g parmesan (1 piece)
• 0.5 bunch parsley
• 0.5 bunch basil
• 10 g ground hazelnut kernels (1 tbsp)
• 2 tbsp olive oil
• salt
• pepper
• 350 g chestnut mushrooms
• 2 slices country bread

Instructions

1. 1. Cut a slice of white bread into cubes.
2. 2. Toast the bread cubes in the oven or toaster until golden brown.
3. 3. Let the toast cubes cool down completely.
4. 4. Crumble the cooled toast cubes into fine crumbs using your fingers.
5. 5. Cut a lemon in half.
6. 6. Rinse one lemon half under hot water.
7. 7. Dry the rinsed lemon half with a cloth.
8. 8. Grate the zest of the lemon half finely.
9. 9. Use only the lemon zest and save the juice for another purpose.
10. 10. Grate the Parmesan cheese finely.
11. 11. Wash the parsley.
12. 12. Shake the parsley dry.
13. 13. Pluck the parsley leaves from the stems.
14. 14. Set aside some parsley leaves for garnishing.
15. 15. Finely chop the remaining parsley.
16. 16. Pluck the basil leaves from the stems.
17. 17. Wash the basil only if absolutely necessary to avoid damaging it.
18. 18. Finely chop the basil.
19. 19. Mix the parsley, basil, bread crumbs, lemon zest, Parmesan, and hazelnuts in a bowl.
20. 20. Stir in oil gradually into the herb mixture.
21. 21. Add enough oil so that the mixture is spreadable but not too soft.
22. 22. Season the herb-nut mixture with salt and pepper.
23. 23. Chill the herb-nut mixture.
24. 24. Clean the chestnut mushrooms.
25. 25. Wipe the mushrooms with a damp cloth if necessary.
26. 26. Slice the mushrooms lengthwise into thick slices.
27. 27. Place the mushroom slices side by side in a shallow ovenproof dish.
28. 28. Brush the mushroom slices thinly with the remaining oil.
29. 29. Spread the herb-nut mixture evenly over the mushrooms.
30. 30. Preheat the oven to 220 °C (fan 200 °C, gas mark 3-4).
31. 31. Place the dish in the center of the preheated oven.
32. 32. Bake the mushrooms for 13 to 15 minutes.
33. 33. Remove the mushrooms when the crust is golden brown.
34. 34. Portion the mushrooms onto two plates.
35. 35. Garnish the mushrooms with the reserved parsley leaves.
36. 36. Serve the mushrooms with one slice of rustic bread each.

Nutrition per serving

• kcal: 310
• Protein: 10 g · Fett/Fat: 18 g · Carbs: 26 g