There’s a wonderful quote from food writer Micheal Pollan: “Eat food, not too much, mostly plants”. These past few months I have been trying to incorporate more vegetarian meals into my life. I find meat to be quite filling, so the challenge has been finding ‘hearty’ vegetarian options that are not too overloaded with carbohydrates. Mushrooms and cheese seem to fit the bill quite nicely. It’s hard to classify this little number…perhaps because it’s not quite substantial enough for a meal. I like to think of it as a wonderful entree preceding the starring vegetarian main or a moreish snack. I’ve made it a dozen times now and each time I love it more than the next. Recipe adapted from here.
Baked Mushrooms with Blue Cheese
4 large field mushrooms (stems removed)
150g blue cheese
Handful of crumbled/lightly crushed walnuts
1 small chilli, seeds removed and finely chopped
1 brown onion, finely diced
2 cloves of garlic, crushed
A large sprig of rosemary, finely chopped
Baby spinach leaves for serving
- Preheat oven to 200 degrees celsius.
- Lightly fry onion in a small saucepan. Add garlic, chilli and rosemary till aromatic. Remove from heat.
- Add blue cheese and crumbled walnuts to the onion mixture in the pan and mix together to form a lumpy paste.
- Spoon mixture evenly into mushroom cups and smooth down.
- Place mushrooms on a tray with baking paper and cook for approximately 10-15 minutes in the oven.
- Serve on a bed of baby spinach leaves. This cuts through the richness of the cheese and catches all those wonderful mushroom juices.