Mushrooms stuffed with iberian pate with Pedro Ximenez, raisins and cream cheese

Ingredients

500 g Mushrooms

Iberian pâté with Pedro Ximenez and Iberitos raisins

Iberitos cream cheese

Olive oil

Shall we start cooking?

Wash the mushrooms and remove the stems with a pick, being very careful not to break them.

We leave enough space to fill them with the Iberian pâté with Pedro Ximenez and Iberitos raisins.

You know that nothing is thrown away in the kitchen, so we reserve the stalk to make other recipes such as a cream, potatoes, scrambled eggs...

Now comes the easy part:

Take the mushrooms one by one and fill them with the Iberian Pedro Ximenez pâté with Iberitos raisins, being very careful not to break them and add a little Iberitos cheese so that it melts when we put it in the oven.

Once they are stuffed, cover them with Iberitos goat cheese cream.

Preheat the oven for about 10 minutes between 190º and 200º. We take a baking tray, pour olive oil on the base so that they do not stick and they are ready to put them in the oven for about 18-20 minutes.

Can you smell them? Ummm, that means they are almost ready. Oh, I can't wait for them to come out of the oven and eat them, can't you? 

Tell us how they turned out, they are sure to be spectacular. Tag us with #ChefIberitos or send it to comunicacion@iberitos.com

You know you can send us your recipe through this link: https://www.iberitos.com/recetas/mandanos-tu-receta/

Here you can find the Iberitos products shown in the recipe:

Iberian pâté with Pedro Ximenez and Iberitos raisins: https://www.iberitos.com/producto/pate-iberico-al-pedro-ximenez-250-gramos/

Iberitos cream cheese: https://www.iberitos.com/producto/queso-crema/