Stuffed grilled mushrooms

Ingredients for 4 servings:

• 4 large mushrooms
• 1 small beetroot
• 3 tbsp walnuts, roasted
• 4 dried apricots
• 3 tbsp cream cheese
• 30 g blue cheese
• 1 tsp broth (porcini mushroom broth)
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

vegetarian

Dry roast the walnuts. Chop the beetroot. Place all ingredients in a tall mixing bowl and use a hand blender to puree until only fine pieces remain. If you don’t have porcini mushroom stock, you can omit it. Remove the stems from the cleaned mushrooms and trim the edges. Using a teaspoon, fill the mushrooms with the mixture and wrap them in aluminum foil for the grill. Grill for about 15 minutes over indirect heat so that the cheese can develop its full flavor. Tip: I’ve also replaced the apricots with fresh blueberries since I didn’t have any. So the sky’s the limit; the important thing is to add a little sweetness to elevate the blue cheese flavor to the same level as the earthy aromas of the beetroot and walnuts.