Roasted Mushroom Spoons with Rosemary White Bean Cream and Crispy Hazelnut Crumbs

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Clean the mushrooms with paper towel, carefully remove the stems, and reserve them. Place the caps on a baking tray cavity side up.

2. 2

   Finely chop the reserved mushroom stems. In a bowl, toss the mushroom caps with 15 ml (1 tbsp) olive oil, half of the salt, and a pinch of black pepper. Roast for 10 minutes at 220 °C / 425 °F.

3. 3

   Meanwhile, heat a skillet over medium heat. Add 15 ml (1 tbsp) olive oil, the chopped stems, and 1 minced garlic clove. Cook for 4 minutes until the moisture evaporates.

4. 4

   Add the white beans, cream cheese, the whole garlic clove, rosemary, 15 ml (1 tbsp) lemon juice, half of the lemon zest, the sautéed stems, the remaining salt, and a little black pepper to a food processor or blender cup. Blend until thick and smooth.

5. 5

   In the same skillet, add the chopped hazelnuts, breadcrumbs, and 15 ml (1 tbsp) olive oil. Toast over medium heat for 2 to 3 minutes, stirring, until golden and crisp. Turn off the heat and mix in the parsley and remaining lemon zest.

6. 6

   Remove the mushrooms from the oven and, if they released liquid, carefully drain it off. Fill each cap with a generous spoonful of the white bean cream.

7. 7

   Return the filled mushrooms to the oven and bake for 8 more minutes at 220 °C / 425 °F, until heated through and lightly golden on top.

8. 8

   Transfer the mushrooms to a serving platter, finish with the crispy hazelnut crumbs on top, and serve warm or hot.