I know I say this a lot, but this is seriously one of the best dishes I’ve had recently. It brings together 3 of my favorite things, so I knew it was going to be good, I just had no idea how good. If I had to one thing for the rest of my life, this dish would be among the top contenders. I probably could have let the cheese in the melt a bit more, but the mushrooms and onions were starting to get pretty well done. I used white button mushrooms and baby bellas because that is what I had on hand. I thought they worked perfectly. I served this as a side for a simple baked chicken recipe, but I think it would also be great with steak or as a great addition to a salad.
Gorgonzola-Roasted Mushrooms and Onions
Adapted from here.
- 3/4 pound mushrooms, stems discarded and caps sliced 1/2 inch thick
- 2 large onions, cut into 1/2-inch wedges
- 5 Tablespoons extra-virgin olive oil
- 1 teaspoon garlic powder
- Kosher salt
- Freshly ground pepper
- 1/2 teaspoon fresh thyme leaves
- 3 ounces Gorgonzola Dolce, cut into 1/2-inch pieces
Preheat the oven to 425 degrees F. On a large rimmed baking sheet, toss the mushrooms and onions with the oil and season with salt, pepper and garlic powder. 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.