Grilled stuffed champignons
Ideal for the barbecue: champignons filled with fresh goat cheese and thyme. ➤ Prepare the night before + bring them to the garden party.
- Brush off the champignons, remove the stems and place to one side.
- Peel the onion and cut into strips. Fry in some olive oil at high heat.
- Dissolve the Hermesetas Granulated and salt in water and add to the pan with the plucked thyme. Sauté the onions until the water has almost fully evaporated. Then add the fresh goat cheese and season to taste with salt and pepper.
- Allow the filling to cool before filling it into the champignons. Place the filled champignons on a grill (or a grill pan) and cook for around 10 minutes.
Tip: the filled champignons are easy to prepare the night before a barbecue. Then all you have to do is put them on the grill.
Brown champignons (large)
Fresh goat cheese