Guk's Nutty Korean-Style Epoisses Stuffed Mushrooms
A unique twist on traditional stuffed mushrooms, featuring the bold flavors of Korean chili flakes and the creamy, pungent goodness of Epoisses cheese.
Ingredients
- ●12 Intensely nutty mushroomssuch as shiitake
- ●1 tsp Guk's Korean chili flakesspicy
- ●1/2 cup Epoisses cheesesoftened
- ●4 slices Guancialecured pork jowl
- ●3 cloves Garlicminced
- ●1/4 cup Fresh cilantrochopped
- ●1/4 cup Breadcrumbsgluten-free
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Clean and prepare the mushrooms by removing stems and slicing off a small amount of the mushroom caps to create a flat surface.
- 3
In a pan over medium heat, cook the guanciale until crispy, then chop into small pieces.
- 4
In a bowl, mix together the softened Epoisses cheese, chopped cilantro, and cooked guanciale.
- 5
Stuff each mushroom cap with the Epoisses mixture, dividing it evenly among the mushrooms.
- 6
Sprinkle the Korean chili flakes over the filled mushrooms.
- 7
Top each mushroom with a sprinkle of breadcrumbs.
- 8
Bake the stuffed mushrooms in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
- 9
Remove from the oven and garnish with chopped cilantro, if desired.