Stuffed Mushrooms with Goat Cheese & Bernard Michaud Honey

Stuffed champignon with cheese

S52261 Miel de France


  • 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, 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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