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Grilled Mushrooms with Hazelnut-Herb Crumble

This recipe makes a great easy entertaining starter, which can also be served as a light lunch with salad.

Makes: 10-12

All you will need is:

10-12 medium Portobello mushrooms, cleaned and stalk removed

Olive oil, 4 tbsp.

For the Hazelnut-Herb Mix:

Lamb Brand Hazelnuts, 100g

Lamb Brand Salt, ½ tsp.

Lamb Brand Garlic powder, ½ tsp.

Lamb Brand Rosemary, ½ tsp.

Lamb Brand Thyme, ½ tsp.

Nutritional yeast, 2 tbsp.

All you have to do is:

  1. Prepare the hazelnut-herb mix by adding all ingredients to a food processor and pulse until a fine meal is achieved. 
  2. Prepare grill on medium heat. 
  3. Drizzle the mushrooms with olive oil and place on the grill, gill-side down. 
  4. Grill on medium heat for 3-4 minutes, until mushrooms start to soften. 
  5. Turn the mushrooms over and divide the hazelnut-herb mix between the mushroom caps and grill on medium heat for 5 minutes until the mushrooms turns golden.


  • Mushrooms can be stuffed with other ingredients such as, spinach and goats cheese, quinoa, sundried tomatoes & pesto.