Cheesy Portobello Mushrooms with Pecan Nuts

Name: Cheesy Portobello Mushrooms with Pecan Nuts
Total time: 15 min
Ingredients: 3 Portobello Mushrooms; 10 g Oldenburger Butter unsalted, min. 82% fat, 200g piece; 3 pecan nuts; 10 g panko flour; 10 g Oldenburger Gouda 48% fat i.d.m., 15kg; 10 g Oldenburger Emmental 45% fat i.d.m., 3kg; a few sprigs of thyme; sea salt; black pepper; 0.2 limes; 15 g rocket salad

Source: https://www.oldenburger-professional.com/rcp_recipe/cheesy-portobello-mushrooms-with-pecan-nuts

Total time

15 Minutes

Difficulty

normal

Ingredients

Portions

Quantity	Unit	Ingredient
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

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.