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!