Stuffed vegetables, like the classic Provençal petits farcis, shine year-round—even in summer. This Mediterranean favorite packs in vitamins and debunks the myth of complexity: it's surprisingly simple and quick to prepare. Fill them with meat, fish, cheese, grains, or dried fruits for a vegetarian twist. Renowned chef Cyril Lignac recently shared his stuffed mushroom recipe on RTL, featuring goat cheese, hazelnut oil, Espelette pepper, and a duxelle of finely chopped mushrooms. The result? A gourmet, flavorful dish perfect as a summer starter alongside a fresh salad.
Cyril Lignac's Goat Cheese Stuffed Mushrooms Recipe
For 4 people, you'll need:
- 12 large button mushrooms
- 2 shallots
- Olive oil
- A small piece of butter
- 1 small bunch of parsley, chives, or tarragon
- 1 Billy goat cheese
- Hazelnut oil
- Espelette pepper powder
- 200g breadcrumbs
- Lamb’s lettuce or another seasonal green
- Sherry vinegar
- Salt and pepper
Preparation steps:
- Preheat your oven to 180°C.
- Prepare the mushrooms: Remove the stems, clean under cold water, and set aside in the fridge.
- Slice the shallots into very thin strips.
- Finely chop 4 mushrooms.
- In a skillet over low heat, sauté the shallots with a drizzle of olive oil and a knob of butter. Add the chopped mushrooms and parsley. Cook down to a duxelle for several minutes.
- Meanwhile, prepare the filling: In a bowl, mix the goat cheese with a drizzle of hazelnut oil and a pinch of Espelette pepper.
- Once the duxelle is cooked, incorporate it into the cheese mixture and stir well.
- Retrieve the mushroom caps from the fridge and stuff them with the mixture.
- Sprinkle breadcrumbs over each stuffed cap.
- Arrange in a baking dish and bake at 180°C for 15 minutes.
- Prepare a lamb’s lettuce salad dressed with sherry vinegar and hazelnut oil. Serve the stuffed mushrooms alongside. Enjoy!
Also read:
Cucumber gazpacho by Cyril Lignac: a tasty and super refreshing cold soup recipe!
Tzatziki by Cyril Lignac: a delicious and easy-to-make recipe for gourmet and crunchy aperitifs!
Tabbouleh with prawns from Cyril Lignac: the must-have summer recipe!
