Marcaire stuffed with mushrooms, apples and pecans

25 min
20 min
4 people

Ermitage cheese used : Marcaire des Vosges

Discover this cheese

Share or keep
this product page


  • Marcaire Ermitage 2 Marcaire Ermitage
  • mushrooms of Paris 4 large mushrooms of Paris
  • apple ½ apple
  • nuts 2 tablespoons of pecan nuts


  1. Peel the mushrooms and cut them into small cubes.
  2. Peel the half apple, then cut this into small cubes as well.
  3. Heat a little fat in a frying pan and fry the mushrooms and apples over a fairly high heat.
  4. Stir regularly and add a little salt. Remove from the heat and add the pecans.
  5. Remove the cheeses from their packaging. Place each cheese in a tray, or alternatively in aluminium foil.
  6. Scoop out with a spoon. Top the cheeses with the mushroom mixture.
  7. Cut the cheese into pieces and add it to the filling.
  8. Preheat the oven to 200°C and bake for 10-15 minutes.

Gourmet tip

Serve immediately from the oven, accompanied by bread croutons and salad.