French Style Portobello Mushrooms with Goat Cheese

French Style Portobello Mushrooms with Goat Cheese

Portobello mushrooms are versatile because of their size. They have a "meaty" texture and can be substituted for other proteins.

In France they are grown in huge galleries in underground mushroom farms, stacked in specially designed rooms with controlled temperature and humidity.

Ingredients

Ingredients

  • 6 large Portobello mushroom
  • 150 gr goat cheese, (for those who don’t like goat cheese, a creamy fetta is still just as nice)
  • 3 slices of thinly shaved ham
  • 60 gr roasted pine nuts
  • 2 cloves crushed garlic
  • 1 tsp dried thyme (or three sprigs of fresh thyme)
  • 2 tblsp olive oil
  • Salt and pepper to taste
  • Parsley for garnish
French Style Portobello Mushrooms with Goat Cheese
Ada Barnett: Farmer at Art
Tested by Ada Barnett in the kitchen of Jeanne d’Moore (Moora, WA)

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