- 25 min
Champignon mushrooms stuffed with Nonno Nanni Robiola
200 g of champignon mushrooms, preferably the same size
1 clove of garlic or ½ white onion
120 g of Nonno Nanni Robiola
Salt and pepper
Nonno Nanni Robiola is a fresh cheese that is extremely easy to spread and has an intense, pleasant taste.
Boil peeled clove of garlic in a saucepan in little water for a few minutes. Strain it and crush it in a bowl together with Nonno Nanni Robiola.
If you do not like garlic, you may chop onion finely, brown it in little oil for a few minutes, then add some water and let it boil gently. Pass it through a strainer and mix it with Nonno Nanni Robiola.
Chop herbs finely and mix them with a tablespoon of lemon juice. Then add them to Robiola cream, season with salt and pepper and mix well. Wash champignon mushrooms and turn them "upwards", fill mushrooms with cream cheese by possibly using a pastry bag.
First courses Gnocchi stuffed with Stracchino with asparagus, peas and leeks and creamed Nonno Nanni Robiola