Quick 'n' Yummy Mushrooms
"Oh, these quick and yummy stuffed mushrooms are a dream. I know my pictures do not do this dish justice but seriously, try this recipe if you are a mushroom and a cheese lover. Cambozola is a German blue brie with a nice soft and really velvety texture. It's always good to have some in the house as it is such a nice cheese that goes well in so many other combos such as a simple toast, with fruits or just simply as presented above, in this yummy vegetarian dish."
Serves4
Preparation Time2 min
Cooking Time20 min
Cooking MethodGrilling
Ingredients
- 250 g chestnut mushrooms
- 70 g cheese full fat soft organic
- 70 g cambozola cheese
- 1 large garlic clove organic
- 1 spring thyme organic
- 1 pinch salt optional
- 1 pinch black pepper or more - to taste
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Wash the mushrooms thoroughly and remove the stalks.
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Place them with gills facing downwards so all water drains nicely. Leave for 5 minutes.
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Place the mushrooms with the gills up in a baking tray and sprinkle some salt (optional).
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In a small bowl place the soft cheese and mix with freshly ground pepper and thyme.
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With the help of 2 teaspoons put a knob of the soft cheese mixture on each mushroom.
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Cut the Cambozola cheese into cubes (depending on the size of the mushroom) and place one cube on each mushroom on top of the soft cheese.
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Slice the garlic and top up each mushroom with a small slice.