Cheesy Portobello Mushrooms with Pecan Nuts
Ingredients
- 30 Portobello Mushrooms
- 100 g Oldenburger Butter, unsalted
- 30 pecan nuts
- 100 g panko flour
- 100 g Oldenburger Gouda 48% fat i.d.m.
- 100 g Oldenburger Emmental 45% fat i.d.m.
- a few sprigs of thyme
- sea salt
- black pepper
- 2 limes
- 150 g rocket salad
Instructions
Preparation
Brush the mushrooms and remove the stalk. Preheat the oven to 180°C. Roast the pecan nuts in a pan without any fat. Grate the cheese. Halve the limes and squeeze out the juice. Cut the stalks into small pieces.The Mushrooms
Fry the mushroom stalks in Oldenburger Butter and season with salt. Fill the mushrooms with nuts, grated cheese, mushroom stalks, thyme, salt and ground black pepper, lime juice and panko. Bake them for about 20 minutes, until golden brown.The Final Touch
Garnish the mushrooms with some thyme and serve.Tips from Chefs to Chefs
01. Real Cheese – as opposed to analogous cheese – makes all the difference when melted cheese is asked for. It has a superior taste and excellent melting qualities – and tastes great even when cooling down. Real cheese is made from fresh cow’s milk with no added flavourings. It is a highly valuable grocery and part of a health conscious diet.
02. The higher the fat content, the better the cheese will melt.
03. Cheese is a wholesome food and high in calcium and vitamins A, B2, B12, D and is a good source of protein.
Recommended Products
Oldenburger Butter unsalted, min. 82% fat, 250g piece
- soft and easy to spread
- no additives
- made from pure cow's milk
Oldenburger Emmental 45% fat i.d.m., 3kg
- aromatic taste
- perfect for slicing
- long maturing
- ideal snack
