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Mushrooms with spicy Nazareth cheese sauce

Type: Entree

Ingredients for 4 people

  • 250 g Nazareth grated cheese
  • 100 g Nazareth butter
  • 4 shallots
  • 300 g large king prawns cooked and peeled
  • 3 carrots
  • 1 red chilli pepper
  • 50 g flour
  • ½ litre of milk
  • Pepper and salt
  • ½ lemon juice + ½ lemon juice
  • 1 kg large mushrooms
  • 1 big beef tomato
  • 200 g mini courgettes
  • A few sprigs of coriander
  • Toast bread
  • 100 g baby maize
  • Finely chop the shallots and chilli pepper and simmer in 50 g butter with pepper and salt

  • Make roux with 50 g butter, 50 g flour, 1/2 litre milk, lemon juice, pepper and salt

  • Add the shallot and chilli pepper to the roux, as well as the cheese and stir until you obtain a smooth mass

  • Take the stems off the mushrooms and sprinkle with lemon juice

  • Cut the carrots in pieces and cook al dente

  • Also cook the courgettes al dente

  • Take the peel off and the seeds out of the tomato and cut into pieces

  • Sizzle the mini maize in a grill pan

  • Now fill the mushrooms with the tiger prawns, the carrots, the courgettes and tomato dices

  • Sprinkle with olive oil and put in the oven under the grill for a few minutes until the prawns change colour

  • Serve: first a good spoonful of cheese sauce, then the stuffed mushroom and finish with the baked maize and some coriander and toast bread