Mushrooms with Camembert and Walnuts

Name: Mushrooms with Camembert and Walnuts
Total time: 30 min
Yield: 12 caps
Ingredients: 12 pcs Champignon mushrooms; 150 g Camembert; 60 g Walnuts; 2 cloves Garlic; 1 tbsp Olive oil; 0.5 tsp Salt; 0.5 tsp Ground black pepper

30 min

The stems are chopped with garlic and walnuts and go back into the caps, with a cube of camembert on top. The cheese melts and runs down into the mushroom filling.

Ingredients

4 servings

Champignon mushrooms(large)12 pcs

Camembert(cut into cubes)150 g

Walnuts(chopped)60 g

Garlic(finely chopped)2 cloves

Olive oil1 tbsp

Salt0.5 tsp

Ground black pepper0.5 tsp

Instructions

Twist the stems out of the mushrooms, set the caps in the basket, drizzle with oil and season with salt and pepper.

Finely chop the stems together with the garlic and walnuts.

Fill the caps with the mushroom and nut mixture.

Set a cube of camembert on each one.

Cook at 180 °C (356 °F) for 15 minutes — until the cheese has melted and the edges are browned.

Serve hot.

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