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Roasted Mushrooms with Hazelnuts and Parsley Pesto

Roasted Mushrooms with Hazelnuts and Parsley Pesto

Prep time
10 minutes
Total time
Category: Lunch, Dinner, Appetizer, Sides
Serves: 2
Allergens: Mushrooms, Quinoa, Tomatoes


For the mushroom

  • ½ tsp black pepper (ground)
  • 6 tsps hazelnut flour (roasted)
  • 8 pieces mushroom (washed and remove the inside to keep it for later)
  • 2 tablespoons olive oil
  • ½ cup quinoa
  • ½ tsp sea salt
  • 2⅙ oz tomato (sliced)
  • 1½ cups water

For the pesto


  1. Preheat oven to 350 °F (180 degrees).
  2. Preheat a skillet and add the olive oil.
  3. Finely chopp the mushroom stems and roast them in the skillet until slightly brown on full heat for about 5 minutes.
  4. Add the mushroom to a medium size bowl, after that roast the hazelnut flour in a skillet for about 2 minutes be aware it shouldn't get burned.
  5. Mix the mushrooms it with the quinoa and add salt and pepper.
  6. Boil the quinoa for 20 min on medium heat with 1 1/2 cups of water until soft.
  7. Put the mushrooms into a casserole dish and squeeze the quinoa filling into the mushroom.
  8. Put the mushrooms into the oven for about 20 minutes.


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