Blue Cheese Stuffed Mushrooms
A delicious starter for a dinner or a simply supper dish. Either way, a delicious local dish to enjoy.
2 large flat field mushrooms
1-2 garlic cloves, finely chopped
60-80g of soft blue cheese
1tsp finely chopped rosemary or torn basil (dependant on season & fancy)
6 cherry tomatoes, quartered
1/2 onion finely chopped
drizzle of olive oil
salt & pepper to taste
Preheat the oven to 200C/gas 6. Take the stalks out of the mushrooms, dice and save for later. Add a splash of olive oil to a pan and gently saute the onion and chopped mushroom stalks. Do this on medium to high heat until the onions are golden and soft. This may take 10-15 minutes. Add the garlic and cherry tomatoes and season with salt and pepper and continue to fry for another 2 minutes or so until the tomatoes have started to soften. If you are using rosemary, add this too. Place the mushroom caps on a lightly oiled baking tray (gill side up) and add some mixture to each mushroom. If you are using basil, add this to the top of the mixture, under the cheese. Top with equal amounts of cubed blue cheese. Cover them with foil and place in the oven for 7-10 minutes until the mushroom edges are changing colour and the cheese is melted. You can take the foil off half way through if you want to brown the cheese slightly. Serve hot with crusty bread or light salad.