Mushrooms au gratin with goat cheese and pine nuts

Name: Mushrooms au gratin with goat cheese and pine nuts
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 stem(s) Thyme; 1 washer Toast; 20 g Pine nuts; 2 stem(s) Parsley; 40 g pitted black olives; 200 g Fresh goat cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Portobellos (approx. 120 g each; brown giant mushrooms); 3 TABLESPOONS Olive oil

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 stem(s) Thyme
1 washer Toast
20 g Pine nuts
2 stem(s) Parsley
40 g pitted black olives
200 g Fresh goat cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Portobellos (approx. 120 g each; brown giant mushrooms)
3 TABLESPOONS Olive oil

Directions

1
Wash the thyme, shake dry, remove leaves from the stalks. Dice bread coarsely and grind finely in the universal chopper. Mix thyme and breadcrumbs
2
Roast pine nuts in a pan without fat while turning. Wash parsley, shake dry, pluck the leaves from the stalks and chop finely, except for something to garnish. Chop the olives. Mix cheese, olives, pine nuts and parsley. Season to taste with salt and pepper
3
Clean the mushrooms and carefully break out the stems. Heat the oil in a pan and fry the mushroom caps for about 5 minutes, turning them over. Put the mushroom caps in an ovenproof dish and fill with prepared cream cheese. Sprinkle with breadcrumbs. Bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for approx. 6 minutes. Arrange and garnish with parsley