Champiñones rellenos

Ingredientes

• 400 g large mushrooms
• 150 g mushroom medley with beech mushroom, oyster mushroom and chanterelle
• 1/2 pakje Boursin sjalot en bieslook
• 2 shallots
• 2 cloves garlic
• 1 teaspoon dried thyme
• salt and pepper to taste

Preparación

1. 1

   Preheat the oven to 200°C.Clean the large mushrooms with a paper towel. Carefully remove the stems from the mushrooms and set the stems aside (don't throw them away!).Chop the stems into small pieces and do the same with the mushroom medley. Keep a few mushrooms back for decoration if you like. Finely chop the garlic and shallots as well.Heat some oil in the koekenpan and sauté the shallots with the garlic. Then add the finely chopped stems and the mushroom medley and cook for a few minutes over medium-high heat. Add the thyme and season with salt and pepper to taste.When the mushrooms are nicely browned, turn the heat down to low. Add half a pack of Boursin sjalot en bieslook and stir until the Boursin and mushrooms are well combined. Remove from the heat and set aside on a plate.Add a little fresh oil to the pan and place all the large mushrooms (now without stems) in the pan. Cook for a few minutes, then turn them over. Do the same on the other side.Then place the large mushrooms in an ovenschaal and fill the mushrooms with the Boursin and mushroom mixture using a teaspoon. Garnish with some fresh thyme and, if desired, the mushrooms you set aside.Bake in the oven for about 15 minutes. Serve with some gluten-free (baguette) bread or, for example, gluten-free toasts and the remaining Boursin.