It’s almost Fall which means the next two or three months will be filled with holiday party after holiday party. For us, Thanksgiving will kick off the festivities followed by a work Luau, 4 or 5 Christmas parties, actual Christmas, and finally New Years! It’s no wonder this time of year always seems to be a blurr! Anyhow, with all these events coming up, I’m desperately needing to add to my arsenal of holiday-worthy appetizers. So today I start on that mission. Cheesy mushrooms have long been a favorite of mine, and I decided it was time to make some of my own! Most recipes have bacon, sausage, or crab in them, but I was just feeling some good ol’ cheesy mushrooms! A little googling and I came across a good foundation for my recipe on AllRecipes. Add a little bit of this and a little bit of that, and voila! Cheesy, creamy, garlicky (that’s optional, though) mushrooms. Addicting? Yes.
INGREDIENTS 4 large field mushrooms 100g gorgonzola or other blue cheese, crumbled 4 thyme sprigs Knob butter, cut into small pieces
Rocket leaves, to serve
Heat oven to 200°C/fan 180°C/gas 6. Arrange the mushrooms on a baking tray. Scatter over the cheese, walnuts, thyme sprigs and butter.
You can do up to this stage a day in advance. Pop in the oven and cook for 10 mins until the cheese is melted and the mushrooms are softened. Arrange some rocket leaves on plates and place the cheesy mushrooms on top.