Who doesn't love a good mushroom dish? Savoury, delicious and substantial in their protein, they can be the centrepiece of many meat-free meals that even the most dedicated carnivores won't baulk at. If blue cheese isn't your thing, you can use any kind of cheese for this dish, or even just leave it out altogether.
4 large portobello mushrooms
1 small brown onion, finely diced
2 cloves garlic, minced
10 Swiss brown mushrooms, finely diced
4 fresh shiitake mushrooms, sliced
80g enoki mushrooms, cut into 2cm lengths
100g blue cheese, crumbled
4 sprigs thyme, leaves stripped from the stalks
1 tbsp shredded parsley
1 tsp olive oil
1. Remove the stalks from the portobello mushrooms and finely dice them, reserving the caps. Heat the butter in a large oven-proof frying pan and fry the onion and garlic over a medium heat for a few minutes until translucent. Add the portobello stalks, Swiss brown, shiitake and enoki mushrooms for about 5 minutes and fry until well cooked.
2. Season with salt and pepper. Remove mushrooms from the pan and combine with blue cheese, thyme leaves and parsley.
3. Fill each portobello cap with a heaped mound of the mushroom and cheese mixture. Preheat oven to 200C. Heat the olive oil in the same frypan over medium heat and add the stuffed mushrooms, caps down and stuffing facing up. Fry for about 2 minutes, then transfer the frying pan to the oven and roast for a further 15 minutes, without flipping, until the caps are tender. Serve with the winter herb polenta.
Adam's tip The spongy texture of mushrooms has led to the advice not to wash them before cooking, as they'll suck up too much moisture. While this is partially true, there's no harm in giving your mushrooms a quick rinse under running water to loosen any stubborn dirt.
Serve with Adam Liaw's winter herb polenta.