Cheesy Autumn Mushrooms Food

CHEESY AUTUMN MUSHROOMS

Cheesy autumn mushrooms image

A low-carb treat, ready in 5 mins

Provided by Emma Lewis

Categories Dinner, Lunch, Side dish, Snack, Supper, Vegetable

Time 15m

Number Of Ingredients 6

Ingredients

4 large field mushrooms
100g gorgonzola or other blue cheese , crumbled
25g walnuts , toasted and roughly chopped
4 thyme sprigs
knob butter , cut into small pieces
rocket leaves, to serve

Steps:

Heat oven to 200C/fan 180C/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 mushrooms on top.

Nutrition Facts : Calories 181 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.99 milligram of sodium

CHEESY MUSHROOM STACKS

Cheesy Mushroom Stacks image

These cheese-smothered mushroom stacks are a perfect lower-calorie side dish with a piece of grilled chicken or pork tenderloin. They can be thrown together quickly and completely cooked under the broiler in a few minutes.

Provided by Food Network Kitchen

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 large clove garlic, finely grated
4 large portobello mushrooms, stemmed
2 tablespoons whole-wheat panko breadcrumbs
1 teaspoon finely chopped fresh oregano
Kosher salt and freshly ground black pepper
1 medium tomato, cut into 4 slices about 1/2 inch thick
4 ounces fresh salted mozzarella, cut into 4 slices

Steps:

Position an oven rack in the top position, 3 inches below the broiler. Preheat the broiler. Whisk together 1 tablespoon of the oil and the garlic in a small bowl. Brush the rounded side of the mushroom caps with the garlic oil and arrange on a rimmed baking sheet, gill-side down.
Stir together the breadcrumbs, oregano and remaining teaspoon oil in a second small bowl; set aside.
Broil the mushrooms until browned, about 2 minutes. Turn each cap over, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper and broil until just softened, about 1 minute. Top each with a tomato slice, sprinkle with 1/8 teaspoon salt and broil until the tomatoes are softened and just cooked through, about 2 minutes. Top with the mozzarella, sprinkle with the breadcrumb mixture and broil until the breadcrumbs are browned, the mozzarella is melted and the mushrooms are fully cooked, about 45 seconds. Transfer to a platter and serve warm.

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