Store

Stuffed champignon mushrooms

Champignon mushrooms stuffed with caprino cheese. Add some honey when they are ready and they will be more tasty and luscious.

indice_sostenibilita_03

 

Ingredients

20 champignon mushrooms, about 100 g

80 g of caprino cheese (a type of goat’s cheese)

rosemary

chives

honey

 

champignon ripieni lifegate.it

 

Preheat the oven at 200°C.

Clean the mushrooms. Remove the stipes and put aside the caps. Take 10 stipes, remove the parts dirty with soil and cut into small chunks.

In a bowl, combine caprino cheese and the stipes. Clean and mince a few rosemary leaves. Add it to the cheese and stipe mixture. Fill the caps with this cream and bake for about 15 minutes. Season with chives and honey.

 

champignon ripieni lifegate.it

Related articles
For a sustainable diet, diversify your basket

In an increasingly uncertain world, we need food production systems that can cope with dramatic climatic variations, provide nutritious diets, and build the resilience of communities and landscapes.

Galatea’s mission, making artisanal ice cream chemical free

We’re talking about Galatea, a company that produces semi-finished products for artisanal ice creams using high quality ingredients, natural colouring, excluding thickeners and hydrogenated fats, respecting the environment and supporting the less fortunate.

Quality ice cream is a matter of labels

Like with all foods, the quality of an ice cream can be discerned by reading its label. An expert explains how to do this, and tells us how their company steers clear of chemicals, using only natural ingredients to produce an excellent and “free” ice cream.