Sig's Fennel & Portobello Mushroom Bake

Name: Sig's Fennel & Portobello Mushroom Bake
Yield: 4 servings
Cuisine: American
Ingredients: 6 small fresh young fennel or three bigger ones; 2 Portobello mushrooms; 1 clove smoked fresh garlic; 100 grams blue cheese or soft goats cheese; 4 tbsp fresh grated Parmesan; 4 tbsp olive oil; 1 generous pinch each of salt and white pepper; 2 tbsp freshly chopped coriander; 1/2 cup or so breadcrumbs

Sigrun @sigrun

German, living in England

Just an experiment of mixing flavours I like. It was very nice indeed. If I would serve it with anything I would pick pasta.

Sigrun @sigrun

German, living in England

Just an experiment of mixing flavours I like. It was very nice indeed. If I would serve it with anything I would pick pasta.

Saved

Ingredients

4 servings

6 smallfresh young fennel or three bigger ones
2Portobello mushrooms
1 clovesmoked fresh garlic
100 gramsblue cheese or soft goats cheese
4 tbspfresh grated Parmesan
4 tbspolive oil
1generous pinch each of salt and white pepper
2 tbspfreshly chopped coriander
1/2 cupor so breadcrumbs

Saved

Steps

1

Cut the baby fennel in to halves or bigger ones into quarters lengthways. Boil a pot with slightly salted water add the cut fennel , simmer for about ten or fifteen minutes until soft
2

Slice your mushrooms thinly. Grease a ovenproof dish and layer the mushrooms over the bottom of the dish.
3

Add the softened fennel and brush with olive oil
4

Chop the garlic very finely and sprinkle over top of fennel .sprinkle with half the breadcrumbs.
5

Add the cheese of your choice and then the parmesan , season with salt and pepper
6

Add the chopped coriander , drizzle over rest of oil and add the rest of the breadcrumbs
7

Bake in oven until cheese has melted. Finish off browning a little under grill .