Stuffed mushrooms with hazelnut and basil paté

by Alice on ottobre 12, 2010

Stuffed mushrooms with hazelnut and basil paté


10-12 mushrooms (champignons)
the juice of 1 lemon
1 zucchini, cleaned
1 garlic clove, peeled
2 tablespoons flax seeds, finely ground
a large handful of fresh basil, cleaned
5 handfuls hazelnuts (and some more for garnish)
2 tablespoons extra virgin olive oil (and some more for garnish)
freshly ground green pepper, to taste (and some more for garnish)
whole sea salt, just enough to taste

Makes 4-6 servings.


Wash well the mushrooms under running water then drain them on a paper towel. Pull the stems from the mushrooms, place the caps on a dish and drizzle with half of the lemon juice. Transfer the stems into the bowl of a mixer. Add the remaining lemon juice, zucchini, garlic, flax seeds, basil and blend for a couple of minutes (medium to high).  Add the hazelnuts, olive oil, pepper and salt and blend again for one more minute.
Before serving, fill each mushroom cap with 2-3 teapoons of pesto and arrange stuffed mushrooms on a serving plate. Garnish with some chopped hazelnuts, olive oil and pepper.

Posted in: autumn,dips, spreads and patés,finger food,gluten-free,picnic,savoury,vegetables

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