Cheesy Autumn Mushrooms
Indulge in the rich and savory flavors of these stuffed field mushrooms with melted gorgonzola, crunchy walnuts, and fragrant thyme. This dish will delight your taste buds with a combination of textures and tastes that will make it a perfect appetizer or side dish for any meal.
— Constant Cookbook
Ingredients
- 4 large field mushrooms
- 100g gorgonzola or other blue cheese , crumbled
- 25g walnuts , toasted and roughly chopped
- 4 thyme sprigs
- knob butter , cut into small pieces
- rocket leaves, to serve
Instructions
- Heat oven to 200C/fan 180C/gas 6. Arrange the mushrooms on a baking tray. Scatter over the cheese, walnuts, thyme sprigs and butter. You can do up to this stage a day in advance.
- Pop in the oven and cook for 10 mins until the cheese is melted and the mushrooms are softened. Arrange some rocket leaves on plates and place the mushrooms on top.
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 181 calories
- Fat Content: 16 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 1 grams carbohydrates
- Fiber Content: 2 grams fiber
- Protein Content: 9 grams protein
- Sodium Content: 0.99 milligram of sodium
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