Mushrooms & fontina cheese

[Serves 4]

2 tbsp butter
150g fontina cheese, grated
1/2 cup cream
Juice and zest of 1 lemon
1/2 cup fresh white breadcrumbs
50g walnuts, toates and rougly chopped
1 pinch cayenne pepper
Seas salt and black pepper
4 large Portobello or black mushrooms, stems removed

Olive oil, for drizzling
400g baby tomatoes on the vine
Rocket, to garnish

1. Preheat the oven to 200°C. Butter an oven dish.
2. In a bowl mix together the cheese, cream, lemon juice and zest, breadcrumbs, walnuts and cayenne. Season well.
3. Spoon mixture onto mushrooms and place in the oven dish. Drizzle over olive oil.
4. Place dish in the oven and bake for 20 minutes or until golden.
5. Heat a frying pan, add a little olive oil and sauté tomatoes until soft and skins are split open.

To serve: Place the mushrooms on a serving plate and top with baby tomatoes. Season and garnish with fresh rocket and a drizzle of olive oil.