Oven-baked stuffed portobello – walnut, herbs & goat's cheese

Large portobello, filled with goat's cheese, walnut and herbs, baked golden in the oven. Earthy and savoury, fresh enough for the Louré.

Mushrooms & Earth Category

25 MIN Prep time

25 MIN Cook time

4 people Servings

Preparation

Coarsely chop the walnuts and mix with the fresh goat's cheese, crushed garlic, thyme, breadcrumbs and parsley. Season to taste.

Remove the stems, brush the caps with olive oil and season lightly with salt.

Fill the mushrooms and bake in the oven at 200 °C for about 20 minutes, until soft and golden.

Serve with a little parsley and a thread of olive oil.

The dark fruit of the Gigue carries the earthy note of the mushrooms and the tang of the goat's cheese, without overpowering the dish.