Stuffed Portobellos with goat cheese and sugared nuts
- Preparation 25 min
- Cooking 20 min
- Servings 4
- Freezing I do not suggest
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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
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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!