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🍽️ Large mushrooms stuffed with goat cheese and pine nuts

542 kcal · 30 min · 4 servings

Ingredients

• 4 Portobello mushrooms
• 3 tbsp butter
• 8 thyme sprigs
• 2 garlic cloves
• 250 g goat cream cheese
• 50 g pine nuts
• 50 g black olives (preserved in oil)
• 100 g freshly grated Parmesan
• salt
• pepper (from the mill)
• 5 tbsp olive oil
• 2 tbsp breadcrumbs

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Clean the large mushrooms and wipe them with a damp kitchen cloth.
3. 3. Remove the mushroom stems and chop them finely.
4. 4. Heat the butter in a pan and briefly fry the mushroom caps.
5. 5. Remove the fried mushroom caps from the pan and set them aside.
6. 6. Wash the thyme sprigs and strip the leaves from the stems.
7. 7. Peel the garlic cloves and press them through a garlic press.
8. 8. Toast the pine nuts in a dry pan until golden brown.
9. 9. Mix the cream cheese with the thyme leaves, chopped mushroom stems, pine nuts, olives, and grated parmesan.
10. 10. Season the filling generously with salt and pepper.
11. 11. Fill the mushroom caps with the cheese mixture.
12. 12. Place the stuffed mushrooms in a baking dish.
13. 13. Drizzle the mushrooms with olive oil.
14. 14. Sprinkle the mushrooms with breadcrumbs.
15. 15. Bake the mushrooms in the preheated oven for 15 to 20 minutes.
16. 16. Remove the finished mushrooms from the dish.

Nutrition per serving

• kcal: 542
• Protein: 23 g · Fett/Fat: 46 g · Carbs: 9 g