Stuffed Giant Portobello Mushrooms

Ingredients

• 2 sprigs thyme
• 100 g young goat cheese (from the log)
• 50 g breadcrumbs
• 2 tbsp olive oil
• 1 tsp liquid honey
• Salt
• Pepper
• 4 Portobello gourmet mushrooms
• 1.5 bulbs fennel
• 200 g yellow bell peppers (1 yellow bell pepper)
• 1 Red Onion
• 1 lemon
• 250 g small oranges (2 small oranges)

Instructions

1. 1.

   Wash thyme, shake dry, pluck leaves and chop. Crumble goat cheese finely.

2. 2.

   Mix both with breadcrumbs, ½ tbsp olive oil and honey, season with salt and pepper.

3. 3.

   Remove stems from mushrooms, clean caps with a brush or paper towel to remove any dirt.

4. 4.

   Fill mushrooms with the cheese mixture and press firmly. Place on a baking tray and set aside.

5. 5.

   Clean fennel, wash and cut the core in a wedge shape. Slice fennel into very thin rounds.

6. 6.

   Cut out the stem area of the bell pepper and remove seeds. Wash peppers, then slice into thin rings.

7. 7.

   Peel red onion and shave into fine rings.

8. 8.

   Halve lemon and squeeze juice. Peel oranges thickly to remove all white pith. Cut fruit flesh between membranes with a sharp knife, collecting juice.

9. 9.

   Combine vegetables with orange slices and juice plus remaining oil. Season salad with lemon juice, salt, pepper as desired and let rest 30 minutes. Bake mushrooms in preheated oven at 225 °C (convection: 200 °C, gas: level 3‑4) on the second rack from bottom for about 25 minutes.