![Champignons farcis au magret d'oie fumé](/sites/default/files/styles/produit_300/public/2022-09/Artzner_Feyel_Champignons%20farcis.jpg?itok=Pgcl71Pv)
Recipies
Mushrooms stuffed with Smoked Goose Breast
Print
45 minutes
facile
5
Ingredients
![Le magret d'oie fumé prétranché](/sites/default/files/styles/ingredient_artzner/public/2022-03/le-magret-d-oie-fume-pre-tranche%20%281%29.jpg?itok=aRVb-SCS)
Smoked Goose Breast
![Magret oie fumĂ© au bois d'hĂȘtre](/sites/default/files/styles/ingredient/public/2022-09/2677%2010%20magret%20oie%20fum%C3%A9.jpg?itok=K3VNNBT5)
Smoked Goose Breast
20 mushrooms
30g onion fondue
30g blanched spinach
Salt, pepper
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Instructions
1
Peel the mushrooms, remove the stems, briefly remove the insides and slightly trim the tops of the caps to keep the mushrooms straight.
2
Cut the smoked goose breast into pieces.
3
In a bowl, mix the ricotta, spinach, onion, duck breast, salt and pepper and set aside.
4
Cook the mushrooms for 2 minutes in a frying pan over low heat with a little oil and butter. Add a little salt and pepper.
5
Put in the oven for 5 minutes at 180°C.
6
Remove from the oven, put the stuffing in each mushroom and add 1 slice of smoked duck breast on top
7
Bake for 3 minutes at 180°C and serve immediately.
Enjoy!
Recipe was made by our chef.