- 8 large brown mushrooms
- 3 T olive oil
- 3 garlic cloves, crushed
- Sea salt and freshly ground black pepper, to taste
- 150 g Gorgonzola
- 140 g Serrano ham
- 60 g wild rocket
Preheat the oven to 180°C.
Arrange the mushrooms on a baking tray, drizzle with olive oil, scatter over the garlic and season to taste.
Roast for 10 minutes, tearing over the Gorgonzola for the last 2 minutes of cooking time.
Serve hot, topped with a bundle of Serrano ham and fresh wild rocket.
Cook's note:The Gorgonzola can be quite rich, so you could serve the mushrooms with pesto instead. You could also braai the mushrooms, too.