Ingredients:
Preparation:
Add the mushrooms and shallot in food processor and chop until a uniform small dice is achieved. Heat a non stick skillet over medium heat. Add the butter, 1 tablespoon olive oil and processed mushrooms mixture then season with salt, pepper, and Creole seasoning. Sauté lightly for two minutes and add the bread crumbs and combine. Remove the mixture to a mixing bowl. Add the goat cheese and combine. Using a spoon place a tablespoon of the mushroom mixture into the blossoms and gently close with the petals. In the same pan, heat the remaining olive oil and sauté the stuffed blossom just until wilted. Serve over fresh basil pesto and freshly grated Parmesan Reggiano cheese.
Pear and walnut salad The sweetness of pears gives us Easter vibes in this fresh…
This speedy soup is perfect for any fish lover who doesn’t want to spend ages…
This is a delicious, creamy soup, which goes really well with the crunchy olive pesto.…
Warming and comforting, this is my go-to soup during the autumn (fall) and winter, when…
This simple mushroom soup delivers all the taste of wild mushrooms without the price tag!…
This is a delicious, creamy soup made using frozen broad (fava) beans. The subtle, smoky…