Stuffed Mushrooms with Goat Cheese & Bernard Michaud Honey

Stuffed champignon with cheese

S52261 Miel de France

Ingredients

  • 12 large mushrooms
  • 6 oz goat cheese
  • 3 T cream
  • 2 sprigs fresh rosemary, finely chopped
  • 2 sprigs fresh thyme, finely chopped
  • 6 tsp Bernard Michaud Honey, plus more for finishing
  • lemon juice
  • salt & pepper

Directions

  1. Clean the mushrooms and separate the stems from the caps. Squeeze a few drops of lemon on the caps to keep from browning.
  2. Mix the goat cheese and cream in a bowl and season with salt and pepper. Chop the stems and add them to the cheese mixture.
  3.  Put 1/2 tsp honey in the bottom of each cap, then spoon cheese mixture on top.
  4.  Bake at 350° for about 30 minutes, or until mushrooms are cooked and cheese is melted. Drizzle with additional honey and serve.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s