Camembert-stuffed portobello schnitzels

Name: Camembert-stuffed portobello schnitzels
Prep time: 35 min
Cook time: 20 min
Total time: 90 min
Yield: 4
Ingredients: 5 g garlic; 30 g unsalted butter; 30 g butterkäse cheese; 250 g whole Camembert with rind; 110 g wheat breadcrumbs; 5 g chives; 180 g thick sour cream; 5 ml full-fat cream; 120 g all-purpose wheat flour; 600 g whole large portobello mushrooms; 30 ml olive oil; 200 g raw whole egg; 80 g yellow onion; 2 g sweet paprika; 1 g ground black pepper; 4 g fine salt; 30 g tilsiter cheese

Main course

Large mushrooms filled with cheeses and sour cream, double-breaded, pan-browned and finished in the oven.

Active time45 min

Cooking20 min

Total1 h 30 minResting : 35 min

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Ingredients

5 g garlic
5 g chives
600 g whole large portobello mushrooms
80 g yellow onion
30 g unsalted butter
250 g whole Camembert with rind
180 g thick sour cream
5 ml full-fat cream
200 g raw whole egg
110 g wheat breadcrumbs
120 g all-purpose wheat flour
30 ml olive oil
2 g sweet paprika
1 g ground black pepper
4 g fine salt
30 g Butterkäse cheese
30 g Tilsiter cheese

Preparation

Step completed · 1
Remove the Camembert rind and use all the remaining cheese. Grate Butterkäse and Tilsiter. Peel the onion and garlic and mince finely. Wash, dry and finely chop the chives. Mix with sour cream, paprika, 2 g salt and 0.5 g pepper to make a thick spreadable, not runny filling. Clean the portobellos, removing tough stems, thin skin and dark gills while keeping the caps intact. Divide all the filling inside the caps without overflowing and refrigerate for 30 minutes at no more than 4 °C to firm up.
Step completed · 2
Crack and beat the eggs, then weigh the stated amount. Heat a conventional oven to 180 °C. Season the outside of the caps with the remaining 2 g salt and 0.5 g pepper. Place flour, beaten egg mixed with all the cream, and breadcrumbs in separate dishes. Coat every surface of each filled mushroom in flour, egg and crumbs, shaking off excess. Dip again in egg and breadcrumbs to seal the filling. Discard leftover coating contaminated by raw egg.
Step completed · 3
Heat oil and butter in a large pan over medium-high heat. In small batches sharing out the fat, place the mushrooms filling-side down and brown for about 2 minutes. Carefully turn and brown the other side likewise. Transfer to a baking tray and bake for about 10 minutes until the mushroom is tender, cheese melted and the centre at 75 °C for 30 seconds. Extend if needed, watching the coating.
Step completed · 4
Rest for 5 minutes so the cheese settles. Quarter the filled mushrooms and serve at once.

Allergens

Eggs
Gluten
Milk

Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration