I hope you all had a great weekend! While I was in Berlin visiting a couple of friends, whom I have not seen for a long time, I completely forgot about posting a new sweet recipe… Sorry for that, after the long summer break I still need to get into the whole blogging-regularly-thing again. But I promise, there is a recipe for sweet poppy seed buns in my drawer just waiting to be published 🙂
Today’s recipe is incredibly quick and simple to prepare, yet super tasty and featuring several elements. The focus of the entire dish are the stuffed mushrooms, a recipe idea a dear friend of mine made me aware of. Since then, I have tried it several times, because the only thing you need is basically mushrooms and some blue cheese – and you can combine it with so many other things! This time, I combined them with an ensemble of braised bell peppers, roasted gnocchi and fresh pesto, but if you can think of other smart combinations like salads or potato dishes – let me know 😉
Ingredients (serves 2):
1 package of gnocchi
50-75 g Danish blue cheese
1 bell pepper
1/2 red onion
2 spring onions
green pesto to decorate
Preheat the oven to 180°C. Wash the mushrooms and remove the stalks. Use a teaspoon to fill them with the blue cheese. Spread a baking sheet with baking powder and transfer the mushrooms to the sheet. Chop onion, spring onion and bell pepper into small chunks. When the oven reached the right temperature, put the sheet in the oven and bake the mushrooms for about 10-15 minutes. When you take them out of the oven the cheese should have developed a light golden crust.
Heat up some olive oil in a sauce pan and some more in a frying pan. Transfer the gnocchi to the frying pan and roast them on medium heat until golden brown. When you have the feeling that you used to little oil, add some margarine to the gnocchi, this adds a nice sweet taste. When the olive oil in the sauce pan is hot, add the onions and spring onions and fry them. When they turn translucent add the bell pepper chunks, and fry them until the start to turn brown. Season with salt and pepper. Take the mushrooms out of the oven and serve everything with green basil pesto.
Tip: You can easily make your own pesto using whatever fresh herbs you like. You only need some kind of nuts (in this case I used almonds), a lot of the fresh herbs (such as basil, chives or parsley), some olive oil, a bit of parmesan, and a bit of fresh garlic. Use a blender to combine everything to a smooth mixture and season with salt and pepper. For the ratios of the different ingredients, you can find a recipe for pesto here 🙂