Ingredients:
- 4 portobello mushrooms
- 4 tbsp blue cheese (roquefort)
- 6 tbsp ricotta
- 20-30 dried cherries (or cranberries)
- 30 g parmesan cheese
- pinch thyme
- salt and pepper to taste
What to do:
Preheat the oven to 200°C. Stir the blue cheese, ricotta, thyme, salt and pepper in a medium bowl to blend. Add the chopped berries. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Sprinkle with parmesan and bake until the mushrooms are tender and the filling is heated through and golden on top, about 15 minutes. Serve hot.
