Appetizers & Small Dishes

Beemster Vlaskaas Stuffed Mushrooms

Servings:   |  Featured Product:  Beemster Vlaskaas


6 large mushrooms (5 ounces)
2 spring onions
1 dried tomato in oil
1/3 ounce of butter
1 whole wheat rusk
2 tablespoons of grated cheese: Beemster Vlaskaas
freshly ground pepper
½ tablespoon sunflower oil


Brush the mushrooms clean and twist or cut the stems off. Finely chop the stems.

Clean the spring onions and chop finely. Finely chop the drained tomato.

Preheat the oven to 425ºF. Heat the butter in a saucepan and gently fry the mushroom stems and spring onion for about 3 minutes.

Remove the pan from the heat. Crumble the rusk above the onion mixture and stir the tomato and half of the cheese through it. Add salt and pepper to the mixture to taste.

Brush the mushroom tops with oil and put them in a low oven dish.

Spoon the filling into the mushrooms and sprinkle the rest of the cheese over the top. Bake the mushrooms in the middle of the oven for about 15 minutes. Put the mushrooms on two plates and serve immediately.

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