Stuffed Mushrooms with Soft Cheese

Ingredients

• 8 large mushrooms
• 2.5 tbsp olive oil
• Salt
• Pepper
• 200 g Brie
• 1 tbsp liquid honey
• 4 dried tomatoes
• 20 g almonds (peeled)
• 2 Handfuls Basil
• 1 clove garlic
• 4 tbsp olive oil
• 2 tbsp freshly grated Parmesan
• Salt
• pepper (from grinder)
• 1 tsp lemon juice

Instructions

1. 1.

   Preheat the oven to 200°C (Oven/Convection). Clean the mushrooms and remove stems. Lightly oil a baking dish and place the mushrooms inside. Drizzle with remaining olive oil and bake for 20-25 minutes. Slice the Brie and distribute over the mushrooms in the last 5-10 minutes, drizzle with honey and bake until golden brown.

2. 2.

   For the pesto, finely chop the tomatoes. Toast the almonds briefly in a pan until lightly browned. Remove and place in a blender. Rinse the basil, shake dry, and add to the almonds. Peel and add the garlic. Blend everything finely while slowly adding oil until a creamy pesto forms. Fold in Parmesan and tomatoes, season with salt, pepper, and lemon juice.

3. 3.

   Arrange the mushrooms topped with pesto on a plate. Serve alongside a colorful salad.