Name Mushroom & blue cheese salad


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* 250 g (8 oz) closed cup mushrooms, sliced
* 1 tablespoon snipped fresh chives
* 1 tablespoon grated Parmesan cheese


* 75 g (3 oz) dolcelatte cheese
* 4 tablespoons natural yogurt
* 1 teaspoon pesto
* salt and freshly ground black pepper

1. Put the sliced mushrooms into a bowl with the snipped chives.
2. Put the dolcelatte cheese into a liquidizer or food processor with the yogurt and pesto, and season to taste; blend until smooth.
3. Stir the dressing into the mushrooms, taking care not to spoil their shape. Sprinkle with grated Parmesan.

Serves: 4

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