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

Preparation

The filling

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

Preparing the portobello

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

Baking in the oven

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

Plating

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

Why this wine?

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.

The wine to pair

See all wines for this category

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