Step 1

Clean the mushrooms and separate stems from caps. Place caps upside down on a baking dish lined with baking paper.

Step 2

Mince the shallt and the mushroom stems. Melt the butter in a skillet and sauté the shallot. When the onion is soft, add the minced mushroom stems and sauté for a couple of minutes. Add the dried herb and salt, stir and remove from the heat.

Step 3

Combine the ground hazelnuts and cream cheese. Add to onion mixture and mix well. Fill every mushroom cap with this mixture. Sprinkle the filled mushrooms with ground black pepper.

Step 4

Bake in the preheated oven at 200°C (392°F) for 20 minutes.