Stuffed Mushrooms Two Ways
to share | honeyed walnut-goat's cheese & herbed cream cheese
Supersimpele, lekkere recepten voor elk moment van de dag, inclusief receptkaart en geportioneerde ingrediënten.
Voor deze simpele hapjes vul je kastanjechampignons met romige kaas, heerlijk zoete honing en krokante walnootstukjes. Serveer ze bij de borrel - of als voorgerecht!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
400 g
Chestnut mushrooms
10 g
Fresh flat leaf parsley & chives
1 piece
Garlic
100 g
Cream cheese
(Contains Milk)
50 g
Grated Gouda
(Contains Milk)
50 g
Fresh goat's cheese
(Contains Milk)
20 g
Chopped walnuts
(Contains Walnuts May be present Peanuts, Tree nuts, Sesame)
Not included in your delivery
½ tablespoon
[Plant-based] butter
½ teaspoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 190°C. Wipe the chestnut mushrooms clean with kitchen paper. Pull off the stems and set the mushrooms aside, then finely chop the stems. Finely chop the chives and parsley. Crush or mince the garlic. Melt the butter in a frying pan over high heat and fry the mushroom stems for 2 - 3 minutes. Season to taste with salt and pepper.
In a bowl, combine the cream cheese with the chives, parsley and garlic, along with half of the grated cheese. Season to taste with salt and pepper, then stir in half of the fried mushroom stems. Fill half of the mushrooms with the cream cheese mixture and press it down with the back of the spoon. Scatter over the rest of the grated cheese.
Fill the rest of the mushrooms with the goat's cheese and the rest of the stems. Season to taste with salt and pepper, then top with the walnuts. Bake the stuffed mushrooms in the oven for 8 - 10 minutes.
- Besprenkel de champignons met geitenkaas met de honing.
- Serveer de gevulde champignons op een serveerschaal.