🍽️ Large Mushrooms Stuffed with Goat Cheese

Name: Large Mushrooms Stuffed with Goat Cheese
Total time: 30 min
Yield: 4 servings
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 mushrooms; 1.5 fennel bulbs; 200 g yellow bell peppers (1 yellow bell pepper); 1 red onion; 1 lemon; 250 g small oranges (2 small oranges)

507 kcal · 30 min · 4 servings

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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 mushrooms
1.5 fennel bulbs
200 g yellow bell peppers (1 yellow bell pepper)
1 red onion
1 lemon
250 g small oranges (2 small oranges)

Instructions

1. Wash the thyme and shake it dry.
2. Pluck the thyme leaves from the stems and chop them finely.
3. Crumble the goat cheese finely with your fingers.
4. Mix the chopped thyme leaves and the goat cheese in a bowl.
5. Add the breadcrumbs, half a tablespoon of olive oil, and the honey to the mixture.
6. Season the filling with salt and pepper to taste.
7. Carefully twist the stems out of the mushrooms.
8. Clean the mushroom caps with a brush, a pastry brush, or a paper towel to remove any dirt.
9. Fill the mushroom caps with the cheese mixture.
10. Press the filling firmly into the caps.
11. Place the stuffed mushrooms on a baking sheet.
12. Set the tray aside.
13. Clean the fennel and wash it.
14. Cut out the hard core at the bottom of the fennel in a wedge shape.
15. Shave the fennel into very thin slices.
16. Cut out the stem base of the bell pepper in a circle.
17. Remove the seeds from the bell pepper.
18. Wash the bell pepper.
19. Slice the bell pepper into thin rings.
20. Peel the red onions.
21. Shave the red onions into thin rings.
22. Halve the lemon.
23. Squeeze the juice from the lemon.
24. Peel the orange thickly so that all the white pith is removed.
25. Carefully cut out the orange flesh with a sharp knife between the membranes.
26. Catch the dripping orange juice.
27. Mix the cut vegetables with the orange segments and the orange juice.
28. Add the remaining olive oil to the salad.
29. Season the salad to taste with the lemon juice, salt, and pepper.
30. Let the salad marinate for 30 minutes.
31. Preheat the oven to 225 degrees Celsius (convection: 200 degrees Celsius, gas: setting 3-4).
32. Place the stuffed mushrooms on the second rack from the bottom.
33. Bake the mushrooms for approx. 25 minutes in the preheated oven.

Nutrition per serving

kcal: 507
Protein: 17 g · Fett/Fat: 27 g · Carbs: 45 g