Saturday, March 20, 2010

Stuffed mushrooms

There's nothing like a simple Friday night dinner. Fish en papillote with lemon, dry-broiled aubergine, salad, and blue cheese stuffed mushrooms. We'd never done stuffed mushrooms before, but they were dead simple (says she who didn't do the chopping) and scrumptious.

Ingredients (2 people):
  • 8-10 largish brown mushrooms, cleaned and stems removed from caps
  • scant 1/4 cup blue cheese, crumbled
  • smidgen olive oil
  • Preheat the oven to 375°.
  • Chop the mushroom stems finely, and mix with crumbled blue cheese and olive oil.
  • Stuff mushroom caps with blue cheese mixture. Place in a Corningware or other baking dish. Bake for 12-15 minutes, until steaming hot.

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