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Roasted mushrooms stuffed with blue cheese (V)

field mushrooms

A vegetarian alternative to the pork fillet. They are also nice as a simple dinner, stuffed into a soft white roll.


Serves 4 as a starter, with salad


4 large flat field mushrooms

100g blue cheese

a handful of walnuts, broken into pieces

1 red chilli, seeds removed and finely chopped

1 onion, finely chopped

2 cloves garlic, finely chopped

a sprig of rosemary, finely chopped

a knob of butter


Pre heat the oven to 200°C.


Melt the butter in a pan over medium heat and lightly fry the onion, garlic, rosemary and chilli until softened. Remove from the heat and mash in the blue cheese and walnuts, until you have a thick paste.


Put the mushrooms upside down on a baking tray, snap the stems off and pile the blue cheese mixture on top of each one. Bake for about 20 minutes and serve immediately with chicory, pear and celery salad.

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