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Stuffed champignon mushrooms
Champignon mushrooms stuffed with caprino cheese. Add some honey when they are ready and they will be more tasty and luscious.
20 champignon mushrooms, about 100 g
80 g of caprino cheese (a type of goat’s cheese)
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.
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