Cheese and mushrooms are a match made in heaven, as far as I’m concerned. If you don’t like cheese or mushrooms, then heaven help you! (I rescind the previous comment if you’re intolerant to dairy.) Tangy goat cheese pairs wonderfully with meaty king mushrooms, and is kicked up to level 100 with garlic and fresh dill. Damn easy and delicious.
Stuffed King Mushrooms
Serves 4 as a side
- 4 Big King Mushrooms
- 3/4 Cup Soft Goat Cheese
- 1 Organic Egg, beaten
- 1 Tbsp fresh Dill, chopped
- 4 cloves of garlic, pressed in a garlic press, or finely minced
- 1 tsp Butter, plus extra to grease the pan
Preheat oven to 350. Grease the bottom of a small baking dish with butter.
Slice the mushrooms down the center, almost but not quite cutting them in half. Lay them in the baking dish, slice side up.
Make sure the goat cheese is very soft, and mix together with the egg, butter, pressed garlic and chopped dill. Spoon this mixture into the sliced mushrooms, and cover them thoroughly with any extra.
Pop into the oven and cook for about 45 minutes, until the mushrooms are soft. Serve warm. Enjoy!