12 large mushrooms
Handful of walnuts
100 g gorgonzola cheese
1 jar roasted bell pepper (red or yellow)
1 tbsp olive oil
½ cube of vegetable stock
250 ml cooking cream
Pepper and salt
lump of butter
Drain the peppers and preheat the oven to 180 degrees. Remove the stem and stem from the mushrooms and place them with the opening facing up on a baking tray or in an oven dish. (Note that some moisture may come out of the mushrooms during baking in the oven.) Sprinkle the mushrooms with a little salt and pepper. Cut the gorgonzola cheese into pieces and fill the mushrooms with it. Break the walnuts into pieces and divide them over the gorgonzola. Brush the stuffed mushrooms with a little olive oil. Place the mushrooms in the oven for about 15 minutes. Meanwhile, make the paprika sauce; Heat a knob of butter in a kettle and braise the peppers for 5 minutes. Then add the water and bring to a boil.Crumble the stock cube and stir through. Let the peppers cook gently for another 10 minutes. Puree the bell peppers with a stick blender or in a blender. Add the cooking cream and stir well. Taste to see if you need a little more salt or pepper. Heat some more. Serve the mushrooms in the creamy paprika sauce and garnish with a little parsley.
Source: Leukerecepten by leukerecepten-nl.
*The article has been translated based on the content of Leukerecepten by leukerecepten-nl. If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author. Thank you very much!
*We just want readers to access information more quickly and easily with other multilingual content, instead of only having information available in a certain language.