| FIELD MUSHROOMS FILLED WITH BLUE CHEESE, PECANS, ONION AND CHORIZO |
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1 medium onion, chopped
1 clove garlic, chopped
1–2 tbsp. olive oil
50g chorizo sausage, diced
100g ROSENBORG® Crumbled Danish Blue Cheese
1/2 cup pecan nuts, chopped
Few leaves fresh parsley or oregano, chopped
4 large field mushrooms with stalks removed and diced
1/8 – 1/4 cup butter
SERVES 2 |
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1. Preheat oven to 180°C/350°F/Gas 4.
2. Fry onion and garlic in oil until tender, stir in all other ingredients including mushroom stalks but not whole mushrooms.
3. Lightly smear butter on outsides of mushrooms and divide mixture between them.
4. Place in a lightly buttered ovenproof dish and bake for 15–20 minutes.
Serve these as a starter, light supper or lunch dish with salad. |
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