SERVES 6 | PREP TIME 15 MINUTES | COOK TIME 2 MINUTES

INGREDIENTS
12 medium portobello mushrooms
150 g blue cheese or feta, at room temperature
2 cloves garlic, finely chopped
1 tsp fresh or dried rosemary or thyme, finely
chopped (optional)
1⁄4 cup walnuts, chopped into small pieces

METHOD
Pre-heat your oven to 180°C for fan-assisted ovens
(200°C for regular bake ovens). Line an oven tray
with baking paper.
Trim or ‘pick’ the stem out of the mushrooms, lay
on the prepared tray and drizzle with olive oil.
Season with salt and freshly ground black pepper.
In a medium bowl, mix together the remaining
ingredients and season with salt and freshly
ground black pepper.
Spoon the mixture evenly into the mushrooms
and bake for 6–7 minutes before switching to high
grill and grilling for a further 2–3 minutes until
golden and the walnuts have toasted. Keep an eye
on the walnuts as they can burn easily.

Recipe brought to you by Chef Craig Rodger
and the NEW WTF? Recipe Book.