Mushrooms and cheese go together. Blue cheese and sage go together. Mushrooms stuffed with blue cheese and sage would therefor go together. And it does. Oh boy, it does!
The blue cheese stuffing is super easy to make. It’s just blue cheese, fresh sage, breadcrumbs and a bit of milk. Easy. Just one word of warning: sage is a strong herb that can easily over power the other ingredients. Saying that, blue cheese is definitely not the wall flower of cheeses and it can handle the sage much better than Edam for instance would, but you still don’t want to overdo the sage. I’d say 6 fresh sage leaves is enough to fill the four mushrooms.
For this recipe you serve the stuffed mushrooms with brown rice, leeks, carrot and yellow peppers. (There’s that love of yellow again!)
I don’t know about you, but I can easily have the mushrooms on their own, and I can have the rice on its own as well. It’s a real 2-for-1 vegetarian dish this one!
Brown rice and vegetables with blue cheese stuffed mushrooms
- 4 large breakfast mushrooms
- 2 heaped tbsp bread crumbs
- 5 – 6 sage leaves, finely chopped
- 50 g saint agur blue cheese
- splash of milk
- olive oil
- 160 g uncooked brown rice
- 2 leeks, thinly sliced
- 1 carrot, diced
- 1 red onion, diced
- 1 yellow pepper, seeded and diced
- 2 tbsp soy sauce
- Preheat over to 200C / 180 C (fan).
- Cook the rice according to the package instructions.
- Prepare the mushrooms by removing the central stalk. Chop the stalk finely and mix with the breadcrumbs, sage leaves, blue cheese and salt. Add a splash of milk to bind it all together. Using a spoon, fill the mushrooms with this mix. Place the filled mushrooms on a lightly oiled baking tray and bake for around 20 minutes.
- Meanwhile, heat a large, wide pan with a drizzle of olive oil and fry the onions and leeks until soft and caramelised.
- Add the yellow pepper and carrot and fry for a further 2 – 3 minutes.
- By this time the rice will be cooked. Add the rice and soya sauce to the vegetables and mix through.
- Divide the rice between two bowls and top each serving with two mushrooms.
Natasja King – food for the body, food for the soul