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01.01.2003 -appetizer - mushrooms Mushrooms stuffed with Honeyed Goat's Cheese and Fines Herbes « These stuffed mushrooms are a real delicacy that you will enjoy munching as an "amuse-bouche" with an aperitif. They go beautifully with red meat or dishes with a red wine sauce. »  Send to a friend  Print  Send your commentIngredients
Serves 4
Preparation
- Remove the rosemary and thyme leaves and chop them finely
- Wash/wipe the mushrooms clean
- Separate the mushroom caps from the stems
- Pour a little lemon juice on the mushroom caps so that they do not discolor
- Finely chop the stems
- Put the goat's cheese into a bowl and mash it with a fork
- Add the cream to make the cheese easier to mix
- Add the chopped mushroom stems
- Add salt and pepper
- Put a little of the honey in the bottom of the mushroom caps
- Cover with the goat's cheese and mushroom stuffing. You can stuff the mushroom caps with a pastry bag to obtain a more esthetically pleasing result
- Top the stuffing with another layer of honey
- Sprinkle with the chopped thyme and rosemary
- Put the mushroom caps in an oven-proof dish and drizzle a little olive oil on each cap
- Cook for 50 minutes in an oven preheated to 300°F (150°C)
SuggestionThis goat's cheese stuffing is an open invitation to let your imagination inspire you. You could add a few crushed walnuts to the stuffing mixture, or even hazelnuts or pine nuts. Garlic and parsley would also work very well.
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