CHERRY TOMATO AND GORGONZOLA MUSHROOMS

This is a lovely side for a barbecue or can even be the the main dish with a nice salad and fries if you’re vegetarian. Gorgonzola is an amazingly creamy cheese, which packs a punch with that blue running through it. With a little olive oil and a few tomatoes an ordinary mushroom is taken to a new level of awesome.

MUS2

Ingredients serves 4

  • 4 large mushrooms
  • 2 cloves of garlic
  • 3 heaped tsp butter (softened to room temperature)
  • 8 cherry tomatoes (cut into quarters)
  • 120g Gorgonzola cheese
  • salt, pepper and extra virgin olive oil  to finish.

Method

  1. Preheat the oven to gas mark 6/200°C/400°F.
  2. For each mushroom, use a spoon to scrap out the gills (brown ridged part that goes all around the inside of the mushroom).
  3. Mince or finely chop the garlic and mix it in with the butter, spread this evenly between each mushroom.
  4. Dice the cheese into cm cubes and then place them with 4 tomato quarters in each mushroom.
  5. Put the mushrooms on a tray in the oven for around 20 minutes. Halfway through, check the mushrooms and carefully tip out the excess water into the sink.
  6. Enjoy!

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