Stuffed Portobellos with goat cheese and sugared nuts - Le Coup de Grâce
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    • Stuffed Portobellos with goat cheese and sugared nuts

    Preparation :25 min Cooking :20 min
    Difficulty :easy
    Servings :4

    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!

    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

    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!
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    Our wine stewards suggest

    +- 15$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.

    +- 30$Patrick Piuze Terroirs de Chablis 2013

    The chablis from Patrick Piuze are extremely precise. And even better, it's a Québécois that nested in Chablis!

    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.

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    Stuffed Portobellos with goat cheese and sugared nuts

    • Preparation : 25 min
    • Cooking : 20 min
    • Servings : 4

    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

    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!

    Innkeeper, drinks!

    +- 15$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.

    +- 30$Patrick Piuze Terroirs de Chablis 2013

    The chablis from Patrick Piuze are extremely precise. And even better, it's a Québécois that nested in Chablis!

    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.

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