Today I will show you a simple and very tasty recipe. It all started with the lovely sage leaves I found in my garden this morning. They fiercely survived the cold harsh winter and I thought I should use it. I checked the fridge and the pantry (this is how I usually improvise with the foods I have in the pantry). I decided to make roasted cherry tomato and garlic mushrooms. I am sure you’ll love this recipe!
INGREDIENTS:
(4 servings)
12 medium champignon
500 gr assorted cherry tomatoes
1 garlic bulb (small)
½ sage bunch
1 teaspoon balsamic vinegar
80 gr. Cheddar ( from Kaufland)
2 tbsp olive oil, salt, pepper
METHOD:
Heat the oven at 200 ° Wash and cut the tomatoes in halves and place on a ceramic tray with the two tablespoons of olive oil, balsamic vinegar, salt, pepper, finely chopped sage leaves and the whole garlic bulb in the middle.
- Wash and dry the mushrooms, season with salt and pepper and place over the tomatoes. Bake for 10 minutes at 200 ° Meanwhile slice the Cheddar (fine slices).
- Remove the tray of the oven, place the Cheddar slices on each mushroom and let bake for 15 more minutes.
- When baked and slightly browned, remove from the oven and let rest for 5 minutes. Meanwhile remove the garlic of its peel and spread in the tray.
- On a plate, place two tablespoons baked tomatoes and some gravy, add, on top, three cheesy mushrooms and decorate with sage or chives.