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Beignets of stuffed mushrooms with gratin and blue cheese

Mushrooms filled with gratin and Korenbloem blue cheese, served with a fresh yogurt-garlic dip and chives.One basic potato gratin slice, countless applications. Our chefs show you that with Aviko's creamy gratins you can go in any direction: from worldly classics to surprising new creations.

Ingredients

Mushrooms (m)
Beer batter mix
Korenbloem blue cheese
Creamy gratin tartlet
Chives

Preparation

  1. Let the gratin tart thaw.
  2. Remove the stems from the mushrooms and, if necessary, hollow them out a bit more.
  3. Fill the cavities with crumbled gratin and Korenbloem blue cheese. Smooth the top.
  4. Prepare the beer batter according to the instructions on the package.
  5. Dip the stuffed mushrooms in the batter and deep-fry in hot oil until golden brown and crispy.
  6. Serve the beignets with a fresh yogurt-garlic dip and sprinkle with finely chopped chives.