Turnip the Oven

Simple creative food

  • About
    • About Me
    • Contact
  • Books
  • Press
  • Recipes

Stuffed Mushrooms with Hazelnuts, Kale and Gruyere

November 22, 2015 6 Comments

Pop quiz: what’s the perfect bite with a glass of wine?

Stuffed Mushrooms with Hazelnuts, Kale and Gruyere

The answer: these baby bella mushrooms stuffed with hazelnuts, kale, and a mountain of grated Gruyere. Pour me a big glass of pinot and I could seriously devour the entire tray myself.

I’m not a huge fan of gut-busting appetizers that fill you up before the main meal. That’s why I love these mushrooms—they are super savory and satisfying, but after three or four you will still be hungry for dinner.

Toasted nuts, garlicy greens, and gooey cheese—oh, and did I mention that they are gluten-free? FTW.

Stuffed Mushrooms with Hazelnuts, Kale and Gruyere

Let’s talk about that wine for a sec. I’ve somehow become the “wine expert” for my family and friends. But I feel like an imposter. I mean, sure, I worked at a wine bar while in grad school, and yes, I write about food, but I’m far from a sommelier! Yet inevitably, every time we are at a restaurant, the wine list is handed to me. “You pick,” everyone says. Gulp.

But I do know what I like. And one thing I love is wine from Oregon.

Oregon Pinot Gris and Pinot Noir

I always recommend Oregon wines for Thanksgiving for three reasons. One, it’s nice to drink American wine on the quintessential American holiday. Two, Oregon produces outstanding pinot noir, and pinot noir pairs very well with turkey. And three, Oregon wines are crowd pleasers. Whereas oaky chardonnay is polarizing (either you love it or you don’t), and huge cabernets are too expensive to buy in bulk, Oregon wines will appeal to everyone and are affordable.

This year my family will be pouring both white and red. For white, I love pinot gris from Willamette Valley Vineyards or Raptor Ridge. These wines are lush and full-bodied with ripe citrus and tropical fruit flavors and a long finish. They are pretty easy on the wallet, too, ranging from $16 to $20 a bottle. White wines can often feel too “summery” for holiday meals, but elegant, rich pinot gris is always a great choice.

For red, we’re having pinot noir of course 🙂 . Willamette Valley Vineyards and Raptor Ridge have great bottles ranging from about $22 to $55. The wines are silky smooth with bright acidity and berry and spice flavors. The Willamette Valley 2012 Bernau Block is a splurge ($55), but it has amazing, complex notes of smoke and tobacco. It’s so worth it for a special occasion.

Do stuffed mushrooms count as a special occasion? Let’s just say yes and go with it.

Stuffed Mushrooms with Hazelnuts, Kale and Gruyere

These stuffed mushrooms with hazelnuts, kale and Gruyere are versatile and wine-friendly. They pair especially well with pinot noir and pinot gris. Did you know that Oregon produces 99% of the United States hazelnut crop? But I digress…You’re not here for an agriculture lesson. 

Stuffed Mushrooms with Hazelnuts, Kale and Gruyere

You’re here for these. ^^^

Stuffed Mushrooms with Hazelnuts, Kale and Gruyere
2015-11-23 01:54:06
Serves 8
You can make the filling for these stuffed mushrooms up to two days in advance, but don't bake the mushroom caps ahead. You can substitute cheddar, provolone, or shredded mozzarella for the Gruyere. Baby portobello mushrooms have the most flavor, but you can also use regular white button mushrooms in this recipe.
Write a review
Save Recipe
Print
Ingredients
  1. 1 1/2 pounds baby portobello mushrooms (look for bug, stuffing-sized ones)
  2. 2 tablespoons extra virgin olive oil
  3. 2 cloves garlic, minced
  4. 1 teaspoon minced fresh thyme (optional)
  5. 1 1/2 cups finely chopped kale
  6. 2 teaspoons freshly grated lemon zest
  7. 1/2 cup toasted hazelnuts, finely chopped
  8. 3/4 cup grated Gruyere cheese
  9. Kosher salt and freshly ground black pepper
Instructions
  1. Preheat the oven to 375°F. Line a baking sheet with foil and spray with nonstick spray. Pop the stems out of the mushroom caps and set aside for later. Bake the caps, stem side down, for 10 minutes. Remove from the oven and transfer the caps to a paper-towel lined plate to drain any excess moisture. Line the baking sheet with a new piece of foil and spray with nonstick spray.
  2. Finely chop the reserved mushroom stems. Heat the oil in a medium nonstick skillet. Add the mushroom stems, garlic, and thyme (if using) and cook until softened, about 3 minutes. Add the kale and cook until wilted, about 3 minutes. Remove the skillet from the heat and stir in the lemon zest, hazelnuts, and Gruyere. Season to taste with salt and pepper.
  3. Arrange the mushroom caps stem side up on the baking sheet. Spoon the filling into the caps, filling them generously. Bake fragrant and golden, 8 to 10 minutes.
Notes
  1. I finely chopped my hazelnuts by pulsing them a few times in the food processor.
By Turnip the Oven
Turnip the Oven https://turniptheoven.com/
 Disclosure: I was not paid for this post, but I was compensated with a beautiful selection of wines from Willamette Valley Vineyards and Raptor Ridge. All ideas and opinions expressed are my own. 

Gluten-Free stuffed mushrooms with only seven easy ingredients!

Filed Under: Appetizer Tagged With: cheese, kale, mushroom

« Cornbread Coffee Cake
Easy White Pizza with Brussels Sprouts »

Recipes From Friends

Yummy Recipes by Zeven Up Media

Comments

  1. Jenn says

    November 23, 2015 at 12:11 pm

    These look so scrumptious!

    Reply
  2. Laura @MotherWouldKnow says

    November 23, 2015 at 9:27 pm

    I’ve become a huge fan of stuffed mushrooms recently and these look divine to me. I love the combination of nuts, kale, and cheese – stuffed in a tiny mushroom that filling is not only delicious, it’s super cute.

    Reply
  3. Liz @ I Heart Vegetables says

    November 24, 2015 at 7:05 am

    My husband looooves mushrooms so I’d get some major bonus points with this recipe 😉 I’ve pinned it for later!

    Reply
  4. Scott Shull says

    November 24, 2015 at 3:13 pm

    Thank you Lucy for these great holiday suggestions, with a focus on Oregon wines and the stuffed mushrooms!
    We’re going to make these Thursday morning and serve with Raptor Ridge Pinot noir!

    Reply
  5. Allison says

    November 24, 2015 at 8:22 pm

    As I browse the web for a stuffed mushroom recipe for Turkey Day – these look great! Great combination and love me some gruyere!

    Reply
  6. Jennifer Stewart says

    December 7, 2015 at 11:57 am

    I love to make stuffed mushrooms even though I don’t like to eat them. My hubby scarfs them up and I want to try this recipe because of the hazelnuts! What a great way to add some texture! Pinning and sharing!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Welcome!

Hi! I'm Lucy. Turnip the Oven is my vegetable-focused food blog, but sometimes I'm sidetracked by dessert. My recipes are simple and approachable, and I use fresh, seasonal ingredients. I hope I inspire you to eat more plants…and cookies.

Read more...
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Never miss a recipe! Sign up for my newsletter

Connect with me

Hi there! If you have any questions or comments I'd love to hear from you. You can get in touch with me here or via any of the social media options below! Read my Privacy Policy

  • Facebook
  • Instagram
  • Pinterest
  • RSS

Still hungry?

Toffee White Chocolate Macadamia Nut Cookies (Whole Foods Copycat)
Vegetarian Bulgur Chili
raw pad Thai
Vegetable Pot Pie Soup
Feta and Kale Dip
Baked Chicken Quinoa Meatballs

Copyright © 2023 Turnip The Oven · Implemented by WPopt

Never miss a recipe!
Sign up to my newsletter and get new posts straight to your inbox!
Your information will *never* be shared or sold to a 3rd party.
MENU
  • About
    • About Me
    • Contact
  • Books
  • Press
  • Recipes