An irresistible recipe! These roasted mushrooms with cheese and trout roe are perfect for an appetizer.
Preparation: 15 minutes • Cooking: 15 minutes
Ingredients for 4 people
- 40 g of Petrossian trout roe
- 8 large button mushrooms
- 1 clove garlic
- 150 g cream cheese (e.g. Saint Môret or Philadelphia)
- 1 tbsp crème fraîche
- 1 lemon
- ½ bunch chives
- Freshly ground pepper
- 20 g butter (optional)
Method
Preparation
- Remove the mushroom stems, quickly rinse under water and gently pat dry.
- Squeeze ½ lemon over them to prevent oxidation.
- Mash the cream cheese with crème fraîche, juice of the other half lemon and pepper.
- Fill the mushroom caps with the cheese mixture, forming a small dome.
Cooking
- Preheat oven to 180°C (350°F).
- Brush melted butter on top of the mushrooms.
- Place mushrooms in a dish, add 2 tbsp of water at the bottom, and bake for 15 minutes.
- Top each mushroom with Petrossian trout roe (about 10 g per mushroom).
- Sprinkle with chopped chives and serve hot.
Mushroom tip
Mushrooms shrink during cooking. If serving as an appetizer, choose large enough ones and adjust cooking time to prevent drying out.
Photography: Marine de la Bretèche
