Stuffed mushrooms with goat cheese: a melt-in-your-mouth, indulgent recipe
Ingredients · Servings 4
- 12 Large button mushrooms
- 150g Fresh goat cheese
- 1 Shallot
- 1 clove of garlic
- 40g Walnut kernels
- 30g Breadcrumbs
- 2 tbsp crème fraîche
- 2 tbsp chopped parsley
- 1 Tbsp Olive oil
- 1 tsp thyme
- Cell
- Pepper
Method · 45 min
- Preheat the oven to 190°C (375°F). Clean the mushrooms thoroughly, then carefully remove the stems. Finely chop the stems and set the caps aside whole. Peel and chop the shallot and garlic. Roughly chop the walnuts. Arrange the mushroom caps in a baking dish, open end up, and lightly brush them with olive oil.
- Heat the remaining oil in a pan. Add the shallot and sauté for 2 to 3 minutes. Stir in the chopped mushroom stems and continue cooking for 5 to 6 minutes until their liquid has evaporated. Add the garlic and thyme and stir for 1 minute. Remove from the heat and let cool slightly.
- Place the goat cheese in a bowl. Add the crème fraîche, the mushroom mixture, the parsley, three-quarters of the walnuts, and half of the breadcrumbs. Season with pepper, then add a little salt if needed. Mix until you have a smooth, creamy filling. Generously fill each mushroom cap with this mixture.
- Sprinkle the remaining breadcrumbs and walnuts over the top. Bake for about 18 to 20 minutes, until the mushrooms are tender and the topping is lightly browned. If desired, broil for 1 minute to enhance the color. Let stand for 5 minutes, then serve hot or warm with a green salad.
4 pers.
With plump mushrooms and melting goat cheese, you don't need to do much to prepare an ultra-indulgent appetizer. These goat cheese-stuffed mushrooms are easy to make and develop a creamy, lightly browned, and flavorful filling in the oven.
The mushroom stems are chopped and then sautéed with shallots, garlic, and herbs. They are then mixed with goat cheese before being placed back inside the caps. A few walnuts add a touch of crunch and complete this combination that evokes the flavors of autumn. Serve these mushrooms as a starter, an appetizer, or with a salad for a light dinner. A simple recipe that truly knows how to make the mushroom look its best!
