Ingredients
- 3/4 lb shiitake mushroom, stems discarded and caps sliced 1/2 inch thick
- 2 red onion, cut into 1/2-inch wedges
- 5 tbsp extra virgin olive oil
- kosher salt
- freshly ground pepper
- 1/2 tsp thyme leaves
- 3 oz Gorgonzola Dolce, cut into 1/2-inch pieces
Directions
1. 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.
