Roasted Portobello Mushrooms with Roquefort

Stuffed mushrooms are an excellent choice for a winter starter. This recipe will definitely make your guests happy and it takes hardly any effort to prepare. Mushrooms taste amazing on its own, however the nice flavor you get from roasting and combining with the Roquefort cheese is simply delicious!

Roquefort is a cheese from France made with sheep´s milk. The name Roquefort is a protected designation of origin and it can only be called like this if it comes from the caves of Roquefort-sur-Soulzon. The cheese is crumbly and slightly moist, with distinctive veins of blue mold.

Other cheeses like Gorgonzola, Stilton, or Blue Cheese although similar in taste they are different in the region, type of milk, and sharpness of the flavor.

Ingredients:

20 -24 fresh Portobello mushrooms

1/3 cup of panko bread crumbs

1/3 cup of Parmesan cheese

1/3 cup of Roquefort or similar

2 cloves of garlic (minced)

2 tablespoons of fresh parsley (chopped)

Olive oil

Salt

Black Pepper

Preparation:

Preheat the oven to 218°C / 450°F

Begin by cleaning the mushrooms. Remove the stems so that there is a hole in the middle for adding the stuffing mix.

In a small bowl mix together the bread crumbs, Roquefort cheese, Parmesan cheese, minced garlic, chopped parsley. Mix well and season with salt and fresh black pepper.

Place the mushrooms with the open side up and drizzle with olive oil Using a spoon fill each mushroom with the cheese mixture. Once all mushrooms are filled grate parmesan cheese on top.

Place in the oven for about 15-20 minutes until the top is lightly browned.

Remove from oven and transfer to a serving tray. Sprinkle with parsley and serve warm.