Stuffed Portobellos with goat cheese and sugared nuts

Name: Stuffed Portobellos with goat cheese and sugared nuts
Prep time: 25 min
Cook time: 20 min
Yield: 4
Cuisine: Québécoise
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 25 min
Cooking 20 min
Servings 4
Freezing I do not suggest

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!

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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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