Large button mushrooms filled with Roquefort, thyme, pomegranate seeds and walnuts, baked and finished with a drizzle of honey.
These Roquefort-stuffed mushrooms come out of the oven piping hot, with melted cheese nestled in juicy brown caps. Pomegranate seeds add tart notes, walnuts bring crunch, and a last-minute drizzle of honey mellows the saltiness of the blue cheese. To serve 4 people, you need 8 large mushrooms and about half an hour in the oven. The low-carb variation has a place among my keto main dishes.
What Are Stuffed Mushrooms ?
Stuffed mushrooms are hollowed-out mushroom caps that are filled and then baked. Here, large cremini mushrooms are filled with Roquefort, a bold, salty blue cheese made from sheep’s milk. Fresh thyme and pomegranate seeds go on top of the cheese before baking, while the honey is added when plating.
Every bite offers a contrast : juicy mushroom flesh, melted blue cheese, tart pomegranate seeds and the bite of walnuts. Serve them hot, plated as an appetizer or as a generous snack with drinks.
The Origins of This Version
Cheese-stuffed mushrooms are a classic hot appetizer to serve with drinks : remove the stems, fill the caps and pop them in the oven. This version follows the same method, adding flavor with Roquefort, thyme, walnuts and pomegranate seeds.
The honey comes from a familiar cheese-board pairing, where blue cheese is often served with a few drops of honey and walnuts. Here, it is drizzled over the cheese while still hot, just before serving.
The Main Ingredients
You will need 8 large cremini mushrooms, about 400 g. Choose firm, dry mushrooms with broad, evenly shaped caps : they need to hold the filling and keep their shape after baking. The stems are removed and are not used in this recipe.
The 150 g of Roquefort provides a creamy texture and saltiness ; you can substitute another blue cheese. It is still a dairy product, which is worth keeping in mind if you avoid cow’s milk, lactose or A1 casein.
Allow 4 sprigs of fresh thyme, 2 tablespoons of pomegranate seeds for color and tartness, and a handful of walnuts for crunch. Drizzle on the honey when plating. A honey-flavored liquid sweetener can be used instead ; with this option, each serving contains 3 g of net carbs.
Cooking and Serving Tips
If using frozen pomegranate seeds, thaw them and pat them dry with paper towels to keep excess water out of the dish. Preheat the oven to 180 ยฐC, remove the mushroom stems and arrange the caps upside down. Fill them with cheese without tearing the edges, then scatter the thyme and pomegranate seeds over the top.
Allow about half an hour in the oven, checking after 20 and then 25 minutes : the caps should be tender and the cheese melted. Arrange on plates, finish with honey and serve immediately, with a green salad for freshness. Store leftovers in a sealed container in the refrigerator and reheat in the oven.
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Ingredients
- 8 button mushrooms large, brown (about 400 g total)
- 150 g Roquefort or another blue cheese
- Honey (or honey-flavored liquid sweetener)
- 4 sprigs thyme fresh
Garnish
- 2 tablespoons pomegranate seeds moderate in carbs
- 1 handful walnuts low in carbs
Instructions
- Thaw the pomegranate seeds. Pat them dry with paper towels.2 tablespoons pomegranate seeds
- Preheat the oven to 180 degrees Celsius.
- Remove the mushroom stems. They will not be used. Place the caps upside down on the work surface.8 button mushrooms
- Fill the caps with the cheese. Be careful not to tear them. Scatter the thyme and seeds over the cheese.150 g Roquefort, 4 sprigs thyme
- Bake for half an hour. Check after 20 and 25 minutes.
- Remove from the oven and arrange on plates. Finish with the honey (or sweetener).Honey, 1 handful walnuts
