Grilled mushroom toad in hole with gorgonzola


 Classic British comfort dishes have an indulgent vegetarian twist.


1 cup (150g) all purpose flour

4 eggs

1⅓ cup milk

1 tsp salt flakes

6 large field mushrooms

2 tbsp extra virgin olive oil

50 grams of unsalted butter

6 small rosemary sprigs, take the leaves

100g gorgonzola, crushed, to serve

1 tsp cracked black pepper, to serve


1. Preheat oven to 200C fan-forced (220C conventional). To make the dough, put the flour, eggs, milk and salt in a blender and blend until smooth. Leave it for 10 minutes.

2. Meanwhile, place the mushrooms in a large 35cm x 25cm baking dish and drizzle with half the oil. Bake for 10 minutes, or until golden.

3. Working quickly, remove the mushrooms, pour the batter into the tray and place the mushrooms on top. Return to oven and bake for 25 minutes or until puffy and golden.

4. Meanwhile, heat the remaining tablespoon of oil in a small skillet over high heat. Add rosemary and cook for 30 seconds, or until crisp.

5. Serve immediately with a sprinkling of cheese, rosemary, and pepper.

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