Stuffed Mushrooms

Did you know that while button mushrooms can be found all year round and their peak season is from October to November.

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Ingredients

Fresh button mushrooms: 16 (160g)

Leek: 1 (150g)

Rocket: 120g

Skyr Danone: 40g

Boursin Cuisine® : 60g

Pecans: 30g

Olive oil: 2 tablespoons (30g)

Lemon juice: 1 tablespoon (15g)

Nutrition Information

Nutritional values, per portion (169.5g): Energy: 185.8 Kcal; 776.8 kJ, Fat: 16.3g of which Saturated fatty acids: 3.6g; Carbohydrates: 5.3g of which Sugars: 2.9g; Protein: 5.1g; Fibre: 3.6g; Salt: 0.2g.

Nutritional values, per 100 g: Energy: 109.7 Kcal; 458.4 kJ; Fat: 9.6 g of which saturated fatty acids: 2.1 g; Carbohydrates: 3.1 g of which sugars: 1.7 g; Protein: 3.0 g; Fibre: 2.1 g; Salt: 0.1 g.

Instructions

Finely chop the leek.
Remove the stems from the mushrooms and cut into small pieces.
Fry the leek, mushrooms and a handful of rocket in a little olive oil for 15 minutes. mushrooms and a handful of rocket in a little olive oil.
Pour the Boursin Cuisine® and Skyr in a salad bowl, mix well and add the cooked vegetables Add the cooked vegetables.
Top the mushrooms with the mixture.
Heat the oven to 200°C on grill mode and place in the oven for 15 minutes.
Meanwhile, season the remaining rocket with oil, lemon juice and pecans. Serve with the mushrooms.