Stuffed Portobello with goat cheese and thyme
I know this ain't nothing new, but it's too good not to mention. I often make these portobello's because it's done in a jiffy, and it's such a good and tasty little snack!
Of course there are numerous ways to make these smashing mushrooms, but i think this special combination of honey, goat cheese and thyme does the trick.
Try it and let me know what you think!
SEE THE WHOLE RECIPE
Ingrediënts (for 2)
- 2 portobello's
- 100 gr soft goat cheese (or as much as fits in)
- 1 tsp of fresh thyme 9only the leaves)
- Half a handful of pine nuts, to sprinkle over
- 2 tsp of honey
- Olive oil, extra virgin
- Salt and freshly ground pepper
- Baking sheet
Preperation
Preheat the oven at 170 C. / 325 F. degrees.
Spread out the baking sheet, and cut out the stem of the mushrooms, but use caution, as you can break the cap.
Cover the caps with olive oil (use your hands, that'll work best) and place them, caps down, on the baking sheet.
Fill the portobello's with the crumbled goat cheese. Depending on the size of your portobello's, you can add a little, or leave some behind, but make sure the mushrooms are filled up totally.
Than pour the honey, sprinkle the thyme leaves and pine nuts, flavor with salt and freshly ground pepper and place them in the oven.
Leave the in for approximately 12 'till 15 minutes.
Don't be too greedy; they're hot!! (but delicious, enjoy!)
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| Cut out the stem |
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| Cover the portobello with extra virgin olive oil |
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| Fill with crumbled goat cheese. Use enough! |
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| Pour the honey-, and sprinkle the thyme leaves on top. |
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| Pour a bit more olive oil, and add the pine nuts. |
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| Season with salt and freshly ground pepper to taste. |
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| Let them grill in a pre-heated oven for approximately 12-15 minutes |
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| Eat! |
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