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Champignon de Luxe Pepper on Shiitake Mushroom Tops


24 Shiitake mushrooms
1 CHAMPIGNON de Luxe Pepper wedge, at room temperature
Marcona almonds, roasted and salted
fresh thyme
truffle salt


Preheat oven to 400°F. Clean mushrooms by rubbing each one individually with a clean paper towel. Gently remove stems, place mushroom caps side down on a parchment lined baking sheet. Brush inside of mushroom lightly with olive oil. Bake for 10-12 minutes until edges look crispy and gills are golden. Let cool. Top each mushroom cap with a dollop of Champignon de Luxe Pepper cheese, half a Marcona almond, fresh thyme leaves and a sprinkle of truffle salt.

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