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Celery Mushroom Bake with Goat Cheese & Pecans https://www.metro.ca/userfiles/image/recipes/gratin-de-champignons-avec-chevre-et-pacanes-10399.jpg PT20M PT45M PT1H05M
Melt butter until it starts to turn brown in large non­stick skillet at medium heat. Add mushrooms and cook and stir until golden brown. Remove from heat. Combine soup, marjoram, garlic, pepper, mushrooms and celery in shallow 11” x 8” (28 x 20 cm) baking dish. Dot small portions of cheese over surface and sprinkle with pecans. Bake, uncovered, at 400°F (200°C) until sauce is bubbling and cheese starts to brown ­ about 30 minutes. Sprinkle with parsley. Tip: If fresh marjoram is not available, 1 teaspoon (5 mL) dried marjoram leaves can be substituted. Crushing dried herbs between your fingers, as you add them to dishes, releases and distributes their flavours. Cream cheese is a handy replacement for goat cheese in the topping.
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2 Tbsp. (30 mL) butter 1 lb (454 g) button mushrooms, halved 1x284 mL Campbell's condensed low fat cream of celery soup 1 Tbsp. (15 mL) chopped fresh marjoram 2 cloves garlic, finely chopped 1/4 tsp. (1 mL) ground black pepper 8 stalks celery, cut diagonally into ½” (1 cm) slices 3/4 cup (175 mL) goat cheese 1/4 cup (60 ml) unsalted pecan pieces 1 Tbsp. (15 mL) chopped fresh parsley leaves
Celery Mushroom Bake with Goat Cheese & Pecans

Celery Mushroom Bake with Goat Cheese & Pecans

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8
servings
0:20
Preparation
0:45
COOKING
1:05
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 Tbsp.
    (30 mL)
    butter
  • 1 lb
    (454 g)
    button mushrooms, halved
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  • 1x284 mL
    Campbell's condensed low fat cream of celery soup
  • 1 Tbsp.
    (15 mL)
    chopped fresh marjoram
  • 2
    cloves garlic, finely chopped
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  • 1/4 tsp.
    (1 mL)
    ground black pepper
  • 8
    stalks celery, cut diagonally into ½” (1 cm) slices
  • 3/4 cup
    (175 mL)
    goat cheese
  • 1/4 cup
    (60 ml)
    unsalted pecan pieces
  • 1 Tbsp.
    (15 mL)
    chopped fresh parsley leaves
Imprimer ma sélection

Preparation

Melt butter until it starts to turn brown in large non­stick skillet at medium heat.

Add mushrooms and cook and stir until golden brown. Remove from heat.

Combine soup, marjoram, garlic, pepper, mushrooms and celery in shallow 11” x 8” (28 x 20 cm) baking dish.

Dot small portions of cheese over surface and sprinkle with pecans.

Bake, uncovered, at 400°F (200°C) until sauce is bubbling and cheese starts to brown ­ about 30 minutes. Sprinkle with parsley.

Tip:

If fresh marjoram is not available, 1 teaspoon (5 mL) dried marjoram leaves can be substituted.

Crushing dried herbs between your fingers, as you add them to dishes, releases and distributes their flavours.

Cream cheese is a handy replacement for goat cheese in the topping.

Source : Campbell

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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