Tasmanian Blue Cheese Roasted Mushrooms
/
Tasmanian Blue Cheese Roasted Mushrooms
Ingredients
150 gm Tasmanian blue cheese, crumbled
8 large field mushrooms
1 bunch cavolo nero
1 bunch asparagus
¼ cup extra-virgin olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
1½ tbsp thyme leaves + sprigs for garnish
Method
Remove stalks from mushrooms set aside the tops and finely chop the stalks.
Trim and discard stalks from cavolo nero then shred and cut the asparagus into thin strips.
Heat half the oil in a large frying pan. Add onion, chopped mushroom stalks, shredded cavolo nero, and asparagus then cook, stirring until softened (5 minutes). Add garlic and thyme; cook till aromatic.
Brush tops of mushrooms with olive oil. Place, cap-side down, on a tray. Divide the filling among mushrooms. Drizzle with remaining oil and scatter over cheese.
Heat a grill pan over medium low heat and cook the mushrooms slowly for 15 minutes till mushrooms are soft and cheese is caramelized.
