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🍽️ Gratinated Mushrooms Stuffed with Goat Cheese
360 kcal · 30 min · 4 servings
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Ingredients
- 2 Portobello mushrooms (approx. 120 g each; alternatively 4 large brown mushrooms)
- 1 sprig parsley
- 20 g Taggiasca olives (pitted)
- 1 tbsp pine nuts
- 100 g goat cream cheese
- salt
- pepper (from the mill)
- 2 slices toast bread
- 20 g Parmesan (block)
- 2 sprigs thyme
- 2 tbsp olive oil
Instructions
- 1. Turn on the oven grill.
- 2. Clean the mushrooms.
- 3. Dry the mushrooms with kitchen paper if necessary.
- 4. Separate the stems from the mushroom caps.
- 5. Wash the parsley.
- 6. Dry the parsley.
- 7. Pluck the parsley leaves off the stems.
- 8. Finely chop the parsley leaves.
- 9. Cut the olives into small cubes.
- 10. Toast the pine nuts in a pan without fat until fragrant.
- 11. Put the pine nuts into a bowl.
- 12. Add the goat cream cheese.
- 13. Add the diced olives.
- 14. Add the chopped parsley.
- 15. Mix the ingredients in the bowl.
- 16. Season the filling with salt and pepper.
- 17. Remove the crusts from the toast bread.
- 18. Cut the toast bread into small cubes.
- 19. Grate the Parmesan finely.
- 20. Wash the thyme.
- 21. Dry the thyme.
- 22. Pluck the thyme leaves off the stems.
- 23. Finely chop the thyme leaves.
- 24. Mix the thyme with the toast bread cubes.
- 25. Mix the mixture with the grated Parmesan.
- 26. Heat the olive oil in a pan.
- 27. Fry the mushroom caps in the pan.
- 28. Fry the mushroom caps for three minutes on each side.
- 29. Season the mushroom caps with salt and pepper.
- 30. Remove the mushroom caps from the pan.
- 31. Place the mushroom caps with the opening facing up in an ovenproof dish.
- 32. Fill the mushroom caps with the goat cheese mixture.
- 33. Sprinkle the Parmesan mixture over the stuffed mushrooms.
- 34. Gratin the mushrooms in the oven on the middle rack until golden brown.
- 35. Serve the finished mushrooms on plates.
Nutrition per serving
- kcal: 360
- Protein: 17 g · Fett/Fat: 26 g · Carbs: 15 g