Roasted Endives with Mushrooms
Roasted Endives with Mushrooms
Ingredients
- 2 tablespoons (30 ml) olive oil
- A few drops of truffle oil (optional)
- 1 package (227 g) white button mushrooms, diced
- 2 shallots, finely chopped
- Salt and pepper
- 1/2 cup (125 ml) freshly grated Parmesan cheese
- 1 tablespoon (15 ml) fresh Italian parsley, finely chopped, for garnish
- 4 Belgian endives
- 1/4 cup (60 ml) olive oil
- Salt and pepper
- 1 lemon, cut into wedges
Instructions
- In a skillet, heat the olive and truffle oil over medium-high heat. Fry the mushrooms and shallots.
- Season with salt and pepper. Set aside.
- With the rack in the highest position, preheat the broiler.
- Remove the outer leaves and the base of the endives. Cut the endives in half lengthwise.
- Arrange the endive (cut side down) on a baking sheet. Brush with half the olive oil. Roast the endives for about 8 minutes. Turn the endives over halfway through baking and baste with the remaining oil. Season with salt and pepper.
- Stuff the roasted endive with the mushroom filling. Sprinkle with the cheese. Broil in the oven. Garnish with chopped parsley and serve with lemon wedges.
Roasted Endives with Mushrooms