• Categories: Cooking

I am not sure where I got this from. I do remember my aunt, the writer Alicia Plante, back in Buenos Aires, mentioning a recipe of baked fish with blue cheese that I prepared a few times. In the US I adapted it using big mushrooms instead of fish. But maybe I got the idea somewhere.

1

Get some big round mushrooms, for example, shitake mushrooms. I read that one should never wash the mushrooms with water as they get ruined somehow but gently remove any impurities with a soft brush. Cut off most of the stems of the mushrooms.

2

Put some olive oil on each mushroom and fill them with blue cheese. I used cheese that I bought on the farmer’s market. The stronger the better. Add some salt and pepper.

3

Prepare a tray by covering it with some oven paper. Place the mushrooms with some space bewtween them. Bake in the oven at 180C for about 15’ to 20'.

4

After baking I put some chopped watercress (rucola would also be good) on top.

5

The mushrooms release quite a bit of water so the oven paper is a good idea. Make sure the liquid doesn’t burn.

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