Gratinated Mushrooms with Goat Cheese
Prep: 20min
|
Servings: 2
|
Cook: 15min
The recipe for gratinated mushrooms by Cornelia Poletto can be found here at Spoonsparrow – let yourself taste this spicy low‑carb dish!
Ingredients
- 2 Portobello gourmet mushrooms (about 120 g each; alternatively 4 large brown button mushrooms)
- 1 stalk Parsley
- 20 g Taggiasca olives (pitted)
- 1 tbsp pine nuts
- 100 g goat fresh cheese
- Salt
- freshly ground pepper
- 2 slices toast bread
- 20 g Parmesan (whole block)
- 2 sprigs thyme
- 2 tbsp olive oil
Instructions
-
1.
Heat the olive oil in a pan and brown each side of the mushroom caps for 3 minutes. Season with salt and pepper. Remove the Portobellos from the oven grill and place them cap‑up in an oven‑proof dish. Fill them with the goat cheese mixture, sprinkle the Parmesan blend on top, and bake on the middle rack until golden brown. Arrange the finished mushrooms on plates.
