Roast mushrooms with cheese and baby tomatoes


recipe, mushrooms, tomatoes,  cheese, light meals,

Ingredients 11
Servings 1
Time 00:15

Ingredients

  • 2
    Tbs
    butter
  • 150
    g
    Fontina cheese, grated
  • juice and zest of 1 lemon
  • 1/2
    cup
    fresh white breadcrumbs
  • 50
    g
    walnuts, toasted and roughly chopped
  • 1
    pinch cayenne pepper
  • sea salt and black pepper
  • 4
    large Portobello or black mushrooms, stems removed
  • olive oil, for drizzling
  • 400
    g
    baby tomatoes on the vine
  • rocket, to garnish
 

Method

00:15
 

Preheat the oven to 200°C. Butter an oven dish.

In a bowl mix together the cheese, cream, lemon juice and zest, breadcrumbs, walnuts and cayenne. Season well.

Spoon mixture onto mushrooms and place in the oven dish. Drizzle over olive oil.

Place dish in the oven and bake for 20 minutes or until golden.

Heat a frying pan, add a little olive oil and sauté tomatoes until soft and skins are split open.

To serve:
Place the mushrooms on a serving plate and top with baby tomatoes. Season and garnish with fresh rocket and a drizzle of olive oil.

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Read more on: recipe  |  vegetarian  |  tomatoes  |  mushrooms  |  cheese  |  light meals
 

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