Mushrooms stuffed with fresh cheese, Appenzeller®, and tarragon

Prep time: 15 minutes

Cooking time: 35 minutes

For 4 people:

Ingredients:

- 12 large white mushrooms

- 1 medium onion

- 150 g fromage frais (or low-fat cream cheese)

- 150 g Swiss Delice Appenzeller®

- 1 small bunch of tarragon

- 2 tbsp olive oil

- 1 tbsp breadcrumbs

- salt, pepper

Preheat oven to 180? (350°F – Th. 6).

Peel and wash the mushrooms. Remove the earthy stem-ends, then chop the mushrooms. Peel and chop the onion and sweat it for 3 minutes with 1 tablespoon of olive oil. Add the chopped mushroom stems and brown them for 3 more minutes. Remove the rind from the Appenzeller® and grate it with a coarse grater. Wash and dry the tarragon, then chop the leaves finely.

In a mixing bowl, crush the fromage frais with a fork. Add the chopped onions and mushrooms, grated Appenzeller®, finely-chopped tarragon, salt, and pepper, and mix well. Fill the mushroom caps with this filling and place them in a lightly-oiled baking dish. Dust with breadcrumbs, drizzle with olive oil, and bake for 25-30 minutes.