Champignons stuffed with blue cheese

This spicy champignon stuffed with cheese is especially pleasant to eat with toasted bread, which can be dipped in aromatic mushroom juice.

• Recipe author: Yulia Magay
• After preparation, you will receive 2 servings
• Total recipe preparation time: 20 minutes

Ingredients

• Champignons 4 pieces
• Butter 50 g
• Salt to taste
• Ground black pepper to taste
• Thyme 2 sprigs
• Onions ½ pieces
• Garlic 2 cloves
• Chili pepper ½ piece
• Blue cheese 50 g
• Olive oil 1 tbsp a spoon
• Parsley to taste

Cooking method

• Preheat oven to 200 degrees.

• Separate the mushroom legs and chop finely. Grease the hats on all sides with butter, sprinkle with salt and pepper.

• Place thyme in each hat. Bake the mushrooms for 8-10 minutes.

• Meanwhile, peel and finely chop the onion and garlic. Chop the peppers finely, set aside a little for decoration. Grate the cheese on a coarse grater.

• Heat olive oil in a skillet and sauté onion and garlic for 3-4 minutes until soft.

• Add champignon legs and pepper. Cook the filling for another 2-3 minutes, until the mushrooms are also tender.

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• Remove the mushrooms from the oven, remove the thyme and fill the caps with the filling. Sprinkle with cheese and cook for another 5-6 minutes until golden brown.

• Garnish the appetizer with pepper and parsley leaves.

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