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Roasted Mushrooms with Rosemary, Avocado & Double Crème White

Roasted Mushrooms with Rosemary, Avocado & Double Crème White

A simple yet elegant starter - our recipe for Roasted Mushrooms with Rosemary, Avocado & soft white cheese will start you off with complex flavours and subtle textures. Chewy mushrooms with notes of earth and umami, smooth avocado and creamy cheese makes this a hearty dish. Can also be served at a tapas table or cheese board.

4 servings
Roasted/Toasted Herby (Woody)


  • 150 g Castello® Extra Creamy Brie cut into small triangles
  • a little olive oil
  • 4 rinsed portobello mushrooms
  • 200 g rinsed chantarelle mushrooms
  • 10 g butter
  • leaves from 1 sprig of rosemary
  • salt
  • ground black pepper
  • thin 4 slices of bread
  • olive oil
  • 1 avocado, cut into slices


  • dried chili


1. Heat the oil in a pan.

2. Fry the mushrooms over a high temperature while stirring for about 5 min, until golden.

3. Add butter, rosemary and sprinkle with salt and pepper.

5. Toast the bread slices in olive oil until crisp and golden.

6. Arrange the Castello® Double Crème White on a dish with some mushrooms, avocado slices and bread.

7. Sprinkle with dried chili.

Tips & Tricks

Serve in between meals or as a light lunch.