Baked Mont d'Or with diced mixed vegetables
The classic hot box method is a delicious way to serve Mont d'Or cheese.
For a more original twist, this recipe adds mixed vegetables. The cheese is baked in the oven as usual, but filled with the diced vegetables and mushrooms.
For a more original twist, this recipe adds mixed vegetables. The cheese is baked in the oven as usual, but filled with the diced vegetables and mushrooms.
56 K 3.7/5 (20 reviews)
60 min.
Easy
2 Monts d'Or
10 IngredientsLast modified on: February 26th 2017
2 cups + 2 tablespoons 
2 
2 
2 turnips
4 Jerusalems artichokes
½ cup peas
1⁄3 cup 
2 
Times for this recipe
Preparation: 30 min.
Cooking: 30 min.
All in all: 60 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 25 min.
Prepare all the vegetables: rinse and dry them (except the mushrooms) and dice small, apart from the shallot which should be chopped finely.
As Mont d'Or is a seasonal cheese available in winter, you will need to use frozen peas.
As Mont d'Or is a seasonal cheese available in winter, you will need to use frozen peas.
Stage 2 - 1 min.
Melt 1⁄3 cup butter in a large frying pan on medium heat.
When hot, add the chopped shallot, salt and pepper, then cook for 1 minute without colouring.
When hot, add the chopped shallot, salt and pepper, then cook for 1 minute without colouring.
Stage 3
Then add all the other vegetables and cook until tender, stirring frequently.
Stage 4 - 5 min.
As the vegetables are diced small, they will cook rapidly, in 5 minutes at most.
Take off the heat and set aside.
Take off the heat and set aside.
Stage 5 - 2 min.
Preheat the oven to 340°F (170°C).
Slice the top off the Mont d'Or and keep this "lid" to one side for later. Scoop out most of the cheese, leaving a little around the sides.
Slice the top off the Mont d'Or and keep this "lid" to one side for later. Scoop out most of the cheese, leaving a little around the sides.
Stage 6 - 2 min.
Put the cheese you as you remove it into a microwave-proof bowl.
Heat the cheese in the microwave until just melted. This is best done in several short bursts on maximum power, stirring each time.
If you don't have a microwave, melt the cheese in a pan on very low heat, stirring frequently.
Heat the cheese in the microwave until just melted. This is best done in several short bursts on maximum power, stirring each time.
If you don't have a microwave, melt the cheese in a pan on very low heat, stirring frequently.
Stage 7 - 1 min.
Tip the vegetables into the melted cheese and mix well.
Stage 8 - 2 min.
Refill the Mont d'Or with the cheese and vegetable mixture.
You may well have more filling than there is room for, so any leftovers can be put into ramekins for another meal.
You may well have more filling than there is room for, so any leftovers can be put into ramekins for another meal.
Stage 9 - 20 min.
Put the "lid" back on the Mont d'Or and bake for about 20 minutes until the top is browned.
Serve piping hot with the cheese still in its box so that everyone can dig in with a spoon.
Serve piping hot with the cheese still in its box so that everyone can dig in with a spoon.
Remarks
You can use any vegetables you prefer or whatever is available to buy. The important thing is to keep the shallot, finely chopped, but the rest is up to you.
Keeping: Should be eaten immediately.
Source: Based on a recipe by Farida from France 5 TV's .
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 220 RDI=90 % | 120 RDI=10 % | 280 RDI=40 % | 3,880 RDI=190 % | 16,240 RDI: 190 % |
| Per 100 g | 9 RDI=4 % | 5 RDI=0 % | 10 RDI=2 % | 170 RDI=9 % | 730 RDI: 9 % |
| Per Mont d'Or | 110 RDI=40 % | 60 RDI=6 % | 140 RDI=20 % | 1,940 RDI=100 % | 8,120 RDI: 100 % |
How much will it cost?
- For 2 Monts d'Or : 16.45 €
- Per Mont d'Or : 8.25 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Mushrooms
Like these other recipes: Vol-au-vent, Mixed salad, Coq au vin, Mushroom and artichoke omelette, Fillets of sole Dieppoise, ... See them all 62
Peas
Like these other recipes: Pea risotto "Mantecare", Fillet of pollack cooked in two stages, New York style pasta, Rice and peas, Baby broad beans and peas with rice and mascarpone , ... See them all 19
Butter
Like these other recipes: Prune Far, Purée of Jerusalem artichokes with foie gras, Pan-fried salmon with white cabbage, Caramelized apple "moelleux" cake, Baked sea bass fillet with lemon and tarragon, ... See them all 468
Jerusalem artichokes
Like these other recipes: Purée of Jerusalem artichokes with foie gras, How to prepare Jerusalem artichokes, Normandy seafood stew, Gratin of Jerusalem artichokes à la Comtoise, Jerusalem artichoke purée with leeks, ... See them all 11
Other recipes you may also like
How to cook pasta properly
Here is some advice for pasta that's properly cooked and doesn't stick.July 18th 20191.15 M4.4 25 min.
Cranachan
Cranachan is a traditional Scottish dessert made with whipped cream, raspberries, rolled oats and whisky. In this recipe, the oats are made into a nougatine before being incorporated into the cream.October 13th 2013104 K 14.1 45 min.
Citrus syrup
This citrus-flavoured syrup blends the bitterness of the zest with the delicious acidity of the juice. It can be used to soak biscuits or cakes when making desserts. You can make this with whatever citrus fruits you prefer. It can be prepared in advance and will keep for several days.December 30th 201971 K 1 hour 15 min.
Rice à l'italienne
A simple recipe full of Italian flavours: cooked rice, morsels of ham, tomatoes, sage and Parmesan.December 6th 202055 K 25 min.
Pork escalope with mushrooms and sage cream
Mushrooms sautéed on the side, grilled pork cutlets, all tied together with a sage cream sauce.January 17th 202416 K 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-18)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.