Gorgonzola-Roasted Mushrooms and Onions
- 3/4 pound shiitake mushrooms, stems discarded and caps sliced 1/2 inch thick
- 2 red onions, cut into 1/2-inch wedges
- 5 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1/2 teaspoon thyme leaves
- 3 ounces Gorgonzola Dolce, cut into 1/2-inch pieces
- Preheat the oven to 425.
- On a large rimmed baking sheet, toss the mushrooms and onions with the oil and season with salt and pepper.
- Roast for about 30 minutes, until tender, tossing once.
- Sprinkle the vegetables with the thyme and toss.
- Sprinkle with the Gorgonzola and roast for about 5 minutes, until the cheese is melted.
- Transfer to plates and serve.
shiitake mushrooms, red onions, extravirgin olive oil, kosher salt, thyme, gorgonzola dolce
Taken from www.foodandwine.com/recipes/gorgonzola-roasted-mushrooms-and-onions (may not work)