Time: 45 min.
Complexity: easily
Servings: 8

Cheese and mushrooms are a winning flavor combination for appetizers. Besides the rich flavor of mushrooms, their caps can also be used to impressively serve appetizers. For example, bake mushroom caps filled with cheese fondue. Swiss raclette cheese is ideal for this; it melts well and is often used in baking and sauces. Insert a cube of cheese and a mixture of spiced breadcrumbs into the caps and bake in the oven. Once the cheese melts and combines with the breadcrumbs, the mushroom filling will be incredibly creamy with a crispy topping.

Ingredients:

• 0.9 kg of champignons (about 30 pcs.), without stems
• 2 tbsp. l. olive oil
• 2 tbsp (30 g) butter
• 2 cloves garlic, chopped
• 3/4 cup panko breadcrumbs + extra for topping
• 1/4 cup finely chopped parsley
• Finely grated zest of 1 lemon
• 170 g raclette cheese, cut into 30 1 cm cubes.

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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champignon mushrooms, raclette cheese

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Preparation:

Step 1
• Preheat oven to 350°F (175°C). Place a rack on a rimmed baking sheet. Toss the mushrooms with olive oil and season with salt and pepper. Arrange the caps, hole-side down, on the rack. Bake until tender, about 30 minutes.
Step 2
• Meanwhile, melt the butter in a medium skillet over medium heat. Add the garlic and cook until softened, about 2 minutes. Add the breadcrumbs and cook, stirring occasionally, until golden, about 5 minutes. Stir in the parsley, lemon zest, and 1/2 teaspoon of salt.
Step 3
• Turn the mushroom caps over so that the openings are facing up. Place 1/2 teaspoon of the breadcrumb mixture and a cube of cheese in each cap; sprinkle with additional breadcrumbs. Bake until the cheese is melted and the topping is golden brown, 5 minutes.

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