Recipe with: ERU Cheese Spread Chèvre

Portobello filled with goat’s cheese and green asparagus

There are endless variations for filling a portobello, but this recipe is certain to surprise your guests. So, serve this portobello with green asparagus and creamy hot goat’s cheese as an aperitif, starter or side dish.

Ingredients:

  • 1 white onion
  • 1 bunch green asparagus (200 grams)
  • 4 big portobello mushrooms
  • Olive oil
  • Salt and pepper (to taste)
  • 100 grams ERU Cheese Spread Chèvre
  • 20 sun-dried tomatoes

There are endless variations for filling a portobello, but this recipe is certain to surprise your guests. So, serve this portobello with green asparagus and creamy hot goat’s cheese as an aperitif, starter or side dish.

Preparation

  • Halve and slice the onion into rings.
  • Peel the green asparagus and remove 1 cm from the bottom.
  • Drizzle the portobellos with olive oil and season with salt and pepper.
  • Fill the portobellos with a layer of ERU Cheese Spread Chèvre.

Method

  • Preheat the oven to 170℃ and cook the portobellos for 15 minutes.
  • Heat a little olive oil in a pan.
  • Fry the onion in around 3 minutes on a moderate heat.
  • Add the asparagus and heat for 5 minutes.
  • Add the sun-dried tomatoes.
  • Season the vegetables to taste with salt and pepper.
  • Fill the portobellos with the vegetable mixture.
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