Mushrooms are a great autumnal ingredient to include in your cooking as they’re in season during the autumn. With strong flavours and a variety of shapes and textures, they make for the perfect meat substitute if you’re vegetarian or just trying to cut back on your meat intake – so this dish is perfect for a meat free Monday meal or dinner party starter.
Most mushrooms are a great source of the antioxidant mineral selenium along with a whole host of other vitamins and minerals. Mushrooms provide vitamin C, protein and iron along with copper, potassium and phosphorous.
But since the walls of mushrooms are indigestible unless they’re exposed to heat, you have to cook the mushrooms to reap the benefits.
In this recipe, large field mushrooms are topped with caramalised onions and strong blue cheese to create a really delicious dish.
Roquefort is our blue cheese of choice and the French classic is available at most supermarkets.
Ready in just 30 minutes, this dish couldn’t be more quick or easy to throw together and each serving only contains 258 calories – so it’s relatively healthy too.
Heat the oven to 180C, 160C fan, 350F, gas 4. Put a large piece of foil in a roasting tin, add the mushrooms, season and drizzle with oil. Seal so you have a “tent”. Bake for 15 minutes, roll back the foil, add the onions and crumble over the cheese. Leave to bake uncovered for 10 to 15 minutes. Top with the thyme. Serve with a green salad.
- 8 large field mushrooms
- 8tbsp caramelised onions (from a jar)
- 200g (7oz) Roquefort or Taleggio
- thyme sprigs, to decorate