\nDifficulty: Easy<\/p>\n
\nCalories per 100g: Approximately 350<\/p>\n
\nServes: 2 people<\/p>\n
\nPreparation: 20 minutes
\nCooking: 20 minutes
\nTotal Time: 40 minutes<\/p>\n
It’s time to share this recipe I crafted a few months ago featuring a delightful Reblochon cheese sent straight from Savoie. Looking for a comforting dish that subtly blends flavors? These stuffed conchiglioni will delight your taste buds with their rich filling of smoked bacon, mushrooms, and creamy melted Reblochon cheese. Easy to prepare, this dish provides a delightful contrast between the crispy bacon and the smooth cheese.<\/p>\n
\nFor 2 people:<\/p>\n
– Conchiglioni: 14 pieces
\n– Sliced Paris mushrooms: 1 can
\n– Smoked bacon: 8 to 10 slices
\n– Reblochon cheese, crust removed and cut into pieces: 1\/2 piece
\n– Chopped parsley: to taste
\n– Minced shallot: 1
\n– Cream: just enough
\n– Pepper: to taste
\n– Salt: to taste
\n– Olive oil: as needed<\/p>\n
1. Cook the pasta “al dente” in a large pot according to the package instructions. Drain, rinse under cold water, drain again, and set aside covered.<\/p>\n
2. Rinse the mushrooms and drain them.<\/p>\n
3. Cook the bacon slices in a pan without oil until crispy, then cut them into pieces and set aside on paper towels.<\/p>\n
4. In the same pan, heat a little olive oil, add the minced shallot and the mushrooms. Saut\u00e9 for a few minutes.<\/p>\n
5. Add the bacon, pieces of Reblochon, and a bit of cream, season with a little salt and pepper. Include the chopped parsley. Mix and let simmer until the cheese melts.<\/p>\n
Arrange the pasta in a lightly oiled baking dish and stuff them with the prepared filling. Bake in the oven for a few minutes to warm everything up, then serve immediately.<\/p>\n\n\n