|Preparation||Cooking||Start to finish|
|17 min.||40 min.||57 min.|
|1||Preheat the oven to 360°F (180°C).
Peel 500 g mushrooms, cut off the stalks and lay the caps in an oven-proof dish or tray.
Salt the mushrooms and scatter the herbes de Provence over.
|2||Turn the mushrooms stalk side downwards to let the liquid they naturally contain drain out during cooking.
Bake in the oven for 20 to 30 minutes.
|3||At this point, take the mushrooms out of the oven and turn them the other way up.
Salt and pepper lightly.
|4||Fill each mushroom with a small dollop of caramelized onions and add a piece of Reblochon on top.||5 min.|
|5||Put back in the oven for 15 minutes, until the cheese is nicely browned on top.||15 min.|
|6||Serve piping hot.|
For 4 people : 3.34 €
Per person : 0.84 €
|Mushrooms: You can get more informations, or check-out other recipes which use it, for example: Quick flaky pizza, Boeuf (beef) bourguignon, Summer Salmon Blanquette, Rillettes stuffed mushrooms, Mushroom and artichoke omelette, ... [All]|
|Reblochon: You can check-out other recipes which use it, like for example: Tartiflette, ... [All]|
|Caramelized Onions: You can get more informations, or check-out other recipes which use it, for example: Loaf for "les filles'", Eggs in tomato shells, ... [All]|
|Herbes de Provence: You can get more informations, or check-out other recipes which use it, for example: Fine multi-tomato tart, Tomato foccacia, Tomatoes Provençal, Olive and pesto bread, Two-olive ciabatta, ... [All]|
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