Cambozola is a German blue brie with a nice soft and really velvety texture. It’s always good to have some in the house as it is such a nice cheese that goes well with so many other combos such as a simple toast, with fruits or just simply as presented above, in this yummy vegetarian dish.
Quick 'n' yummy mushrooms
- 250 g chestnut mushrooms
- 70 g cheese full fat soft organic
- 70 g cambozola cheese (non)organic
- 1 large garlic clove organic
- 1 spring thyme organic
- 1 pinch salt optional
- 1 pinch pepper to taste
Wash the mushrooms thoroughly and remove the stalks.
Place them with gills facing downwards so all water drains nicely. Leave for 5 minutes.
Place the mushrooms with the gills up in a baking tray and sprinkle some salt (optional).
In a small bowl place the soft cheese and mix with freshly ground pepper and the thyme.
With the help of 2 teaspoons put a knob of the soft cheese mixture on each mushroom.
Cut the Cambozola cheese into cubes (depending on the size of the mushroom) and place one cube on each mushroom on top of the soft cheese.
Slice the garlic and top up each mushroom with a small slice.