Large Portobello Mushrooms Stuffed with Goat Cheese and Pine Nuts
Large Portobello mushrooms stuffed with goat cheese and pine nuts is a recipe featuring fresh ingredients from the Seeds category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 Portobello gourmet mushrooms
- 3 tbsp butter
- 8 thyme sprigs
- 2 Garlic cloves
- 250 g goat fresh cheese
- 50 g Pine nuts
- 50 g black olives (in oil)
- 100 g freshly grated Parmesan
- Salt
- pepper (from grinder)
- 5 tbsp olive oil
- 2 tbsp breadcrumbs
Instructions
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1.
Preheat the oven to 200°C with top and bottom heat.
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2.
Clean the large mushrooms, wipe them with a damp kitchen towel, and remove the stems. Peel the stems and finely chop them. Heat the butter in a pan and quickly brown the mushrooms, then set aside.
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3.
Wash four thyme sprigs and strip the leaves from the stems. Peel the garlic cloves and press them into the fresh cheese using a press. Toast the pine nuts in a dry pan until golden brown. Mix the fresh cheese with the thyme leaves, chopped mushroom stems, pine nuts, olives, and freshly grated Parmesan. Season well with salt and pepper, then fill the mushrooms. Place the stuffed mushrooms in a baking dish, drizzle with olive oil, and sprinkle with breadcrumbs. Bake in the preheated oven for 15–20 minutes. Remove from the pan and serve garnished with the remaining fresh thyme.
