Saturday, August 1, 2009

Mushrooms stuffed with figs and Gorgonzola

Serves 4

Now we're into the second half of Summer, we should start seeing the surplus of the Italian fig season coming our way. Normally they should be beautifully plump with a dark purple skin and, when ripe, as sweet as honey, a far cry from the green varieties available. You need really ripe figs for this recipe so it’s a good way to use any you may have left in your fruit bowl.

4 large flat or portobello mushrooms
1 tblsp olive oil
125g mascarpone
125g Gorgonzola, crumbled
Freshly ground black pepper
4 ripe purple figs
Drizzle of aged balsamic vinegar or Marsala
1 tblsp thyme leaves
Sourdough bread, to serve

Wipe the mushrooms with a piece of damp kitchen paper or use a soft brush to remove any dirt or grit. Cut out the stalks. Brush a large sheet of foil with the olive oil and place the mushrooms, stalk-side up, in the middle.

Mix the mascarpone with the Gorgonzola and season with plenty of black pepper. Fill the mushrooms with the cheese mixture. Quarter the figs and press on top of the cheese mixture, skin-side facing down. Drizzle with balsamic vinegar or Marsala and scatter the thyme leaves over the figs.

Bring the ends of the foil together to meet in the middle and scrunch together to seal. Place on the edge of the barbecue and cook for 15 minutes (or in the oven at 180c/gas mark 4) until the mushrooms have cooked and the figs are soft. Serve with sourdough bread to mop up the juices.