Sheep cheese
Stuffed giant mushrooms with organic sheep's cheese
Incredients
- 8
- large portobello mushrooms
- 1Pck.
- GAZİ Organic sheep's cheese
- 6-8
- dried tomatoes in olive oil
- 1
- small clove of garlic
- 50g
- Walnuts
- 1EL
- Olive oil
- 1TL
- freshly grated organic lemon zest
- 1TL
- Thyme (fresh or dried)
- Salt & pepper to taste
- Fresh parsley for sprinkling
Description
Remove the stalks from the mushrooms (do not throw them away - chop them into small pieces and add to the filling later). Finely chop the sun-dried tomatoes, walnuts and garlic clove. Crumble the GAZİ organic sheep's cheese with your fingers. Mix everything with the lemon zest and thyme, season with salt and pepper.
Brush the mushrooms with a little olive oil and season lightly with salt. Place in a cast iron pan and fill generously with the mixture.
Grill over an indirect heat for about 15 minutes until the mushrooms are soft and the filling is golden brown. Sprinkle with freshly chopped parsley and serve warm. Serve with a yoghurt dip or ajvar and baguette.
Enjoy your meal!
