Roast mushrooms with Fontina cheese and baby tomatoes

A delicious vegetarian option to enjoy as a meal or a starter.
 
recipe, mushrooms, tomatoes,  cheese, light meals,

Recipe from: 13 November 2015
Preparation time: 15 min
Cooking time: 25 min
 
 

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
Servings: Change Serving
 
 

Method

 

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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