Discover our recipes and what you can cook with Severa® Sauce.
Discover our recipes and what you can cook with Severa® Sauce.
Grilled mushrooms, stuffed with goat cheese, sundried tomatoes and Severa® Jalapeño Sauce
Serves 4
For the stuffing
Finely chopped white onion
2 tablespoons
Finely chopped garlic
1 clove
Refined Ybarra olive oil
2 tablespoons
Natural goat cheese
1 cup
Severa® Jalapeño Sauce
2 tablespoons or season to taste
Salt
To taste
For the mushrooms
Whole white mushrooms, stems removed
12 pieces, cleaned
Refined Ybarra olive oil
2 Tablespoons
Salt
To taste
Freshly ground black pepper
To taste
To finish
Mutti Sun-Dried Tomato Pesto
4 Tablespoons
Severa® Jalapeño Sauce
To taste
Grated Parmesan cheese
To taste
Method
For the stuffing
Place the refined Ybarra Olive Oil in a frying pan and when hot sauté the onion and garlic until translucent and aromatic.
Remove from the heat, add the goat cheese and the Severa® Jalapeño Sauce.
We beat until everything is well incorporated and we have a creamy and homogeneous mixture.
Season with salt if required and set aside warm.
For the mushrooms
In a large skillet or griddle heated over high heat, add the refined Ybarra Olive Oil and place the mushroom buttons with the stem hole upwards and let them sauté for about 3 minutes until they are well browned.
Before flipping, season the inside with salt and black pepper.
Turn over to brown the other side of the mushrooms so that the edges are well browned.
When they are well browned, remove them to a plate with absorbent paper and place them with the hole in the stem downwards to drain the oil and liquid.
To assemble
Fill the mushrooms with the goat cheese mixture.
Garnish with a teaspoon of Mutti Sun-Dried Tomato Pesto.
Place on a platter or serving platter and sprinkle with drops of Severa® Jalapeño Sauce.
Sprinkle Parmesan cheese over the mushrooms and they are ready to serve.