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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Sourced from Who Weekly Magazine - we just adapted to suit what was in our pantry. Can be served as an appitiser or main with salad/veggies. Ingredients:
6 large field mushrooms |
60 g butter |
2 sprigs rosemary, leaves stripped and chopped |
150 g baby spinach |
garlic powder |
100 g gorgonzola |
1/2 cup breadcrumbs |
Directions:
1. Preheat oven 200 degrees. Lie mushrooms on a baking tray. Top with butter, rosemary, sea salt and black pepper. Cover with foil and roast for 20 minutes. Remove foil from mushrooms, top with garlic powder (to your liking), baby spinach leaves, crumbled gorogonzola and sprinkle with breadcrumbs. Return to oven uncovered for 10 minutes or until crumbs are golden.
2. Make sure your mushies are large otherwise they flatten out and the toppings slide off!
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