Mushrooms stuffed with cream cheese

champignon farci fromage frais

Here is an excellent idea for an aperitif or appetizer with these mushrooms stuffed with fromage frais.

Ingredients for 4 people :

1 onion 2 tbsp. tablespoons olive oil 6 strands of parsley 12 large mushrooms Parisian 2 trays of St Mo?ret lightened 2 slices of white ham 6 tbsp. tablespoons 0% curd cheese M.G . A few leaves of mesclun Espelette pepper, flower of salt Pepper from the mill

Peel and chop the onion. Chop it.

In a frying pan,

Heat the oil and cook the onion without colouring it. Season it.

Preheat the oven to 180 °C (th. 6).

Wash and chop the parsley. Clean the mushrooms. Remove the feet.

In a bowl,

Pour in the fromage frais, onions and parsley. Season with pepper. Shuffle. Add the sliced ham and loosen it with the fromage blanc. Adjust the seasoning and then garnish the mushroom heads with this preparation. Put in the oven for 15 to 20 minutes.

Serve the mushrooms with a few mesclun leaves. Sprinkle with fleur de sel and chilli pepper.

The fleshy dimension of the mushrooms and the powerful aromas, reminiscent of the plant but above all of the cellar, which characterise the button mushroom, are given pride of place in this preparation, just tempered by the garnishing device, which mainly brings sweetness through the onions, softness and fruitiness through the cheese.

The freshness of a Marcillac red, itself playing between fruity and vegetal notes, will give relief to the whole while highlighting the contribution of the fresh cheese.

In white, a Chenin, by its vivacity, but also by the notes of gentian and cellar notes that some vintages develop in terroirs such as the Co?teaux du Loir, will be a most happy partner.

Price ideas (in 2014): – Marcillac 4.5 to 12€.
– Co?teaux du Loir 5 to 30€ M. Chassin

Enjoy your meal!

Recipe: A. Beauvais Photo: F. Hamel