Name: Roast mushrooms with cheese and baby tomatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 2 Tbs butter; 150 g grated; lemon zest and juice; 1/2 cup breadcrumbs white; 50 g walnuts toasted and chopped; 1 cayenne pepper pinch; sea salt and freshly ground black pepper; 4 black mushrooms large, stems removed; olive oil for drizzling; 400 g baby tomatoes on the vine; rocket to garnish

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Ingredients (11)

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

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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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