Portabello (Nüsse, Käse)

Nährwerte pro Portion

Zubereitung

1. Preheat oven to 190°C Remove the stems from Portobello mushrooms carefully as to retain the composure of the caps. Place the caps upside-down on a baking sheet or baking dish, drizzle with olive oil and season with a sprinkle of sea salt. Chop the stems and incorporate the pecans, shallots, garlic, goat cheddar, soft chevre, herbs, sea salt and fresh ground pepper. Blend with your hands to gentle distribute all ingredients evenly. The mixture should hold together well enough as to hold its shape when molded. Distribute the filling evenly among the caps, creating a little dome atop each. Drizzle with a bit more olive oil. Place in the oven and bake 35-40 minutes. Top each mushroom with 2 3 thin ribbons of goat bleu cheese and a single pecan. Return to the oven and bake about 20-30 minutes more, until the mushroom caps begin to collapse and the domes atop gain a golden brown color. Serve with a nice white wine and fresh green salad.

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