Stuffed Portobellos with goat cheese and sugared nuts
- Preparation 25 min
- Cooking 20 min
- Servings 4
- Freezing I do not suggest
Cook mode
Add to favorites
Ads
Quick access
These stuffed portobellos are marvelous. A sidedish that stands apart ! The goat cheese and sugared nuts mix is simply exquisite. Don’t forget the spicy oil!
Ads
Ads
Ads
Subscribe to our newsletter
Ingredients
- 4 big fresh portobellos with stems
- 250g of fine herbs flavored goat cheese, unripened
- 1/4 cup pecan nuts
- 1/4 cup of table syrup
- 2 shallots, finely sliced
- Spicy olive oil from Pacini™
- Ground pepper
Ads
Preparation
- In a big bowl, break apart the goat cheese. Let cool down on counter for 20 minutes.
- Meanwhile, put the nuts and syrup in a pan and heat at medium heat. Let simmer for a couple of minutes until the syrup become a little thick. Stir often. Remove from heat and let cool down for 5 minutes.
- Preheat the oven or bbq at 400°F.
- Put the nuts on a cutting board and coarsely chop. Add to the goat mix along with the shallots then mix well with a fork.
- Delicately remove the stems from the portobellos and spread the mix on the mushrooms. Repalce the stems and drizzle the portobellos with the spicy oil from Pacini™!
- Cook in the oven or on the bbq, in an aluminum dish, for about 8-10 minutes and then eat right away. Careful, it’s hot!
Our sommeliers suggest
Bourgogne Chardonnay Beaucharme Louis Ma
Not always easy to find some good Burgundy wines that are affordable… This one is astounding, delicate and fresh with subtle toasted notes.
See the product
Blonde de chambly by Unibroue
Lemongrass, wildflowers, and fresh hops. Crisp acidity of lemongrass followed by sweet honey and notes of pepper, with a sharp, floral finish. Suggested glass : Footed flute.
See the product
*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
Ads
Add to my favorites
Ads
Ads
Ads