They are a wonderful starter to a meal, light and fresh and an eye catcher. I found the recipe in my newest French Gourmand magazine issue- this time they are calling all recipes "Salt Free".
The tomato quiche was also from this issue.
You have to buy some very large and fresh mushrooms and you need an apple corer and a serrated knife.
recipe for 4:
4 large white champignons
2 tbsp cream cheese
2 tbsp Greek yogut
1/2 lemon
4 tbsp fresh herbs like parsley, chives and tarragon
1 knife tip of Dijon mustard
1 dash of Agave syrup
pepper
Get the stem out of the mushrooms and half them. Use the apple corer to make the hole in the top so it looks like a bagel.
Chop the leftover mushroom pieces and put them in a bowl with the other ingredients and mix well.
Use a good tablespoon of mixture to make the filling for each mushroom.
Serve and enjoy.
No comments:
Post a Comment