{"id":194490,"title":"Stuffed mushrooms with Roquefort","modified":"2026-10-30T20:53:03+01:00","plain":"Large button mushrooms filled with Roquefort, thyme, pomegranate seeds and walnuts, baked and finished with a drizzle of honey.\n\n\n\nThese 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.\n\n\n\nWhat Are Stuffed Mushrooms ?\n\n\n\nStuffed 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.\n\n\n\nEvery 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.\n\n\n\nAnother recipe in the same spirit : Eggplant stuffed with mushrooms and Roquefort.\n\n\n\nThe Origins of This Version\n\n\n\nCheese-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.\n\n\n\nThe 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.\n\n\n\nThe Main Ingredients\n\n\n\nYou 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.\n\n\n\nAlong the same lines : Endive gratin with blue cheese and mushrooms.\n\n\n\nThe 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.\n\n\n\nAllow 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.\n\n\n\nCooking and Serving Tips\n\n\n\nIf 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 \u00b0C, 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.\n\n\n\nFor a change : Roasted figs with Roquefort and walnuts.\n\n\n\nAllow 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.\n\n\n\nBrowse all my keto recipes.\n\n\n\n\n\n\tRoquefort-Stuffed Mushrooms\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t8 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)Garnish2 tablespoons pomegranate seeds (moderate in carbs)1 handful walnuts (low in carbs)\t\n\t\n\t\tThaw the pomegranate seeds. Pat them dry with paper towels.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.Fill the caps with the cheese. Be careful not to tear them. Scatter the thyme and seeds over the cheese.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).\t\n\t\n\t\tKeep the use of blue cheese in mind if you avoid cow's milk, lactose, or A1 casein.\nEquipment: Oven set to 180 degrees Celsius, ovenproof dish.\n\t\n\t\n\t\tEntr\u00e9eFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/194490","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=194490"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/194490\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/193953"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=194490"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=194490"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=194490"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}