Stuffed Mushrooms with Goat Cheese & Bernard Michaud Honey from Corsica

Stuffed champignon with cheese

Corse PV 125g


12 large mushrooms
6 oz goat cheese
3 T cream
2 sprigs fresh rosemary, finely chopped
2 sprigs fresh thyme, finely chopped
6 tsp Bernard Michaud Honey from Corsica, plus more for finishing
lemon juice
salt & pepper


1. Clean the mushrooms and separate the stems from the caps. Squeeze a few drops of lemon on the caps to keep from browning.
2. Mix the goat cheese and cream in a bowl and season with salt and pepper. Chop the stems and add them to the cheese mixture.
3. Put 1/2 tsp honey in the bottom of each cap, then spoon cheese mixture on top.
4. Bake at 350° for about 30 minutes, or until mushrooms are cooked and cheese is melted. Drizzle with additional honey and serve.

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