Recettes autour du fromage
Camembert Chèvretine Stuffed Mushroom Caps
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- Difficulty : -
- Preparation : 15 minutes
- Cooking : 15 minutes
Author : -
Fromage :
Ingredients :
If you don't have any Unripened Chèvretine, you can use : Rondoux Pure Goat or Chevrita
Preheat oven to 400°F (200°C). Remove mushroom stems and chop. Set aside. Melt the butter in a pot and add the garlic, mushroom stems and spinach leaves. Cook for about 3 minutes. Add thyme, salt and pepper. Mix well and set aside. Heat the olive oil in a pot and cook mushroom caps for 3 to 4 minutes. Place caps in an ovenproof pan and garnish with first preparation. Sprinkle evenly with breadcrumbs. Cover with Camembert and bake for 8 minutes. Broil until golden. Serve hot.
- 4 oz (113 g) Camembert Chèvretine cheese
- 24 large mushrooms
- 4 tblsps (60 ml) butter
- 4 tblsps (60 ml) olive oil
- 1 large garlic clove, crushed and minced
- 4 fresh spinach leaves, chopped
- Salt and pepper
- 1/4 tsp (1 ml) of dried thyme
- 1 tblsp (15 ml ) bread crumbs