The stuffed vegetables or small stuffed animals are popular in all seasons, even in summer. This culinary speciality, typical of Mediterranean cuisine, allows you to fill up with vitamins. And contrary to popular belief, it's quite simple and quick to prepare . A multitude of vegetables can be stuffed, with meat, fish, cheese, cereals or even dried fruits for a veggie version. Yesterday, chef Cyril Lignac shared to RTL listeners his stuffed mushroom recipe with goat cheese, hazelnut oil, Espelette pepper and some mushrooms in duxelle. A gourmet and tasty touch , which make this dish a summer starter, to be served with a good salad.
The recipe for mushrooms stuffed with goat cheese from Cyril Lignac
For 4 people you will need:
- 12 large button mushrooms
- 2 shallots
- Olive oil
- A small piece of butter
- 1 small bunch of parsley or chives or tarragon
- 1 Billy goat cheese
- Hazelnut oil
- Espelette pepper powder
- 200g breadcrumbs
- Lamb’s lettuce or another seasonal variety
- Sherry vinegar
- Salt and pepper
Preparation steps:
- Preheat your oven to 180°C.
- Prepare your mushrooms. Remove the tails then clean the mushrooms under cold water. Book cool.
- Cut the shallots into very thin strips.
- Chop 4 mushrooms.
- In a skillet over low heat, sauté the shallots with a drizzle of olive oil and a knob of butter. Add the mushroom pieces and chopped parsley. Simmer everything in a duxelle for several minutes.
- Meanwhile, prepare the stuffing by mixing the goat cheese in a bowl with a drizzle of hazelnut oil and a little Espelette pepper.
- Once the mushroom preparation has finished cooking, add it with the stuffing and mix.
- Collect the mushroom caps in the fridge, then stuff them with the mixture.
- Drizzle breadcrumbs over each head.
- Place the stuffed mushrooms in a dish and bake them in the oven at 180°C for 15 minutes.
- Prepare a lamb’s lettuce salad seasoned with sherry vinegar and hazelnut oil. Serve the stuffed mushrooms on the side. Enjoy!
Also read:
Cucumber gazpacho by Cyril Lignac:a tasty and super refreshing cold soup recipe!
Tzatzíki by Cyril Lignac:a delicious and easy-to-make recipe for gourmet and crunchy aperitifs!
Tabbouleh with prawns from Cyril Lignac:the must-have summer recipe!
