Baked Portabello with Pecans, Blue Cheese & Roasted Vegetables

  • Pasta
  • Lunch
  • Brown Button
  • Pork
  • Vitamin B7 Buzz
  • Potassium Packed
  • Vitamin B7 Oomph
  • Selenium Shot
  • Vitamin B5 Boost
  • Super Soup
  • Potassium Power

Ingredients.

  • 100gm roasted pecans
  • 500gms Portabello mushrooms
  • 200gms blue cheese
  • Splash of white wine
  • 80mls olive oil
  • 2 garlic cloves
  • 1 eggplant sliced
  • 2 capsicums cut large
  • 1 tsp chopped thyme
  • 1 tsp chopped rosemary
  • Seasoning
  • Parsley for garnish

Method.

  1. Place the mushrooms with no stem in a baking tray topped with the blue cheese.  Splash with olive oil, add the white wine, the garlic, herbs & seasoning, cover with foil & bake approx 20mins on 200c.
  2. Roast or bbq the seeded capsicum & bake the eggplant with plenty of olive oil.
  3. Serve in bowl plates or a large platter with the vegetables down first & then the mushrooms, sprinkled with the pan juices, pecans & some broken parsley.

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