Stuffed mushrooms

Stuffed mushrooms

1. Heat the oven to 200 degrees.
2. Clean the large mushrooms with a piece of paper. Then carefully remove the stalks from the mushrooms and put the stalks aside (don't throw away!).
3. Cut the stalks into small pieces and do the same with the mushroom blend. Keep a few mushrooms behind the hand for decoration. Also finely chop the garlic and shallots.
4. Put some oil in the frying pan And fry the shallots with garlic. Then add the finely chopped stalks and the mushrooms of blend and let it bake for a few minutes on a high heat. Add the thyme and pepper and salt to taste.
5. When the mushrooms are nicely browned brown, reduce the heat. Then add half of 1 pack of boursin and stir until the boursin and mushrooms are well mixed. Remove from the heat and put on a plate.
6. Put some new oil in the pan and put all large mushrooms (now without stalks) in the pan. Let bake for a few minutes and turn around. Do the same on the other side.
7. Then place the large mushrooms in one baking dish And fill the mushrooms using a teaspoon with the boursin and mushroom mixture. Garnish with some fresh thyme and possibly the mushrooms that you had put aside.
8. Bake in the oven for about 15 minutes. Serve with some gluten -free (stick) bread or, for example, gluten -free toasts and the other boursin.