Baked Mushrooms With Hazelnuts

Pairing: 2012 Red Cap Vineyards Cabernet Sauvignon

Time: 30 mins
Yield:  6 servings appetizers

• 12 large mushrooms
• 2 tablespoons fresh lemon juice
• Sea salt and freshly ground pepper
• 4 tablespoons butter
• ½ cup finely chopped hazelnuts
• ¼ cup fresh breadcrumbs
• 1 tablespoon finely chopped Italian parsley

1. Preheat the oven to 375⁰F.

2. Carefully remove the stem from each mushroom. If part of the stem is still attached to the cap, cut it away with a small paring knife. Reserve stems for another use or discard. Wipe each mushroom with a damp towel; do not wash. Lay the mushrooms on a baking sheet and sprinkle with lemon juice, salt, and pepper.

3. Melt the butter in a skillet over medium high heat; add the hazelnuts and sauté for one minute, stirring all the time. Remove from the heat.

4. Fill each mushroom cap with the hazelnuts. Combine the parsley with the breadcrumbs and sprinkle on top on the mushrooms. Bake for 15 minutes, until golden brown, watching carefully for the last few minutes of baking to avoid burning: the mushroom caps should stay firm and not fall apart. Serve at room temperature.