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.
- 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