Mushrooms With Goats Cheese
These stuffed portobello mushrooms are a delicious combination of earthy mushrooms filled with a savory pate mixture, topped with creamy goat cheese, and a crispy breadcrumb finish. Perfectly balanced flavors and textures make this dish a delightful addition to any meal. Serve alongside a fresh watercress salad for a complete and satisfying dining experience.
— Constant Cookbook
Ingredients
- 4 large portebelo mushrooms
- Tub of pate (brussells, liver, ...)
- 4 shallots
- 2 cloves Garlic
- Several Knobs Butter
- Handful Breadcrumbs
- Goats cheese
Instructions
- Cut out the central stalks and dig out a little of the mushroom to creat a cavity.
- Fry the mushrooms in some butter and garlic to soften them for a few minutes. Remove and set aside. Meanwhile fry the shallots in garlic then mix in the pate and fry for a few minutes to heat the pate through.
- Fill the mushrooms with the pate and then top with slices of the goats cheese. Sprinkle the breadcrumbs over the top and grill until the goats cheese starts to melt. Serve with a watercress salad dressed in some olive oil, vinegar and a little dijon mustard
Yield
Makes 4
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