Roast portobello mushrooms with blue cheese and pine nut stuffing

These meaty roast mushrooms are levelled up with a bold filling and a charred capsicum sauce. They're the perfect option as a vegetable-based appetiser for guests.

Roast portobello mushrooms Credit: Chris Middleton

• serves

  4

• prep

  15 minutes

• cook

  30 minutes

• difficulty

  Easy

Ingredients

• 8 medium-sized portobello mushrooms
• 40 g butter
• 2 French shallots, finely diced
• 2 garlic cloves, crushed
• 1 generous tsp picked thyme leaves
• 80 g (1 cup) fresh breadcrumbs
• 200 g stilton, crumbled
• 40 g (¼ cup) pine nuts, toasted
• 1 tbsp olive oil
• baby red sorrel leaves, to garnish (optional)

Charred red capsicum sauce

• 2 red capsicums
• 150 g sour cream
• 1 tsp lemon juice
• 1 garlic clove, crushed

Cooling time: 10 minutes

Instructions

1. To char the capsicums for the sauce, place them on a heated barbecue, or directly on a gas burner over medium heat, and cook for 7–10 minutes, rotating regularly with tongs, until blackened all over. Transfer to a zip-lock bag and place in the freezer. Once cooled, gently remove the skin, stems and seeds.
2. Place the capsicum flesh into the small bowl of a food processor, along with the sour cream, lemon juice and garlic. Blend until combined into a smooth sauce. Set aside.
3. Preheat the oven to 170ºC/340ºF (fan-forced). Line a baking tray with baking paper.
4. Remove the stalks from the mushrooms. Trim and discard the woody ends, then finely chop the stalks.
5. Melt the butter in a frying pan over medium heat and sauté the shallot, garlic and chopped mushroom stalks for 5–7 minutes, or until softened. Stir the thyme through, transfer to a bowl and leave to cool slightly.
6. Add the breadcrumbs, stilton and pine nuts to the shallot mixture and mix to combine.
7. Brush the outside of the mushrooms with the olive oil. Divide the stuffing between the mushrooms, patting it down firmly to keep it in place.
8. Transfer the stuffed mushrooms to the baking tray and roast for 15 minutes.
9. Serve warm, with the roasted capsicum sauce, garnished with baby red sorrel leaves if desired.

 

Roast by Louise Franc, published by Smith Street Books (RRP $39.99). Photography by Chris Middleton. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.