Mushrooms stuffed with Reblochon
Difficulty level: very easy
Servings 4 people
Ingredients
- ¼ by Reblochon
- 2 slices raw ham
- 16 mushrooms from Paris
- 3 c. tbsp of cream thick
- A few strands chives
- Olive oil
- Salt
- Pepper
Instructions
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Cut the Reblochon into small cubes. Brush, then remove the mushroom stems. Chop the chives. Roughly chop the raw ham and mushroom stems.
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Preheat the oven to 190°C.
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Mix the Reblochon cubes, the cream, half the chives, the raw ham, the mushroom stems, a little salt and pepper.
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Garnish the mushroom caps with this stuffing and place them in a gratin dish. Drizzle with a drizzle of oil and bake for 10/15 minutes in the upper part of the oven.
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Sprinkle with the remaining chives and serve immediately.
© Olivier Ploton – Sweet and Salty for AOP Reblochon
