Ingredients
1 1/2 lbs fingerling potatoes, scrubbed
8 oz (250 g) cremini mushrooms, trimmed and cut in half
2 T olive oil
1 tsp minced fresh rosemary
1/2 tsp sea salt
Fresh pepper
1 oz (30 g) blue stilton
Preparation
Pre heat oven to 400 F. Cut very long potatoes crosswise or thick ones in half lengthwise. Combine all ingredients except cheese in a bowl and coat with oil. Spread into a shallow 8-cup (2-L) bake dish.
Cover with foil and roast for 35 minutes until liquid is released from mushrooms.
Uncover and stir. Roast another 25 min or until potatoes are tender and mushrooms and potatoes are browned.
Transfer to a warm serving dish, if desired. Crumble Stilton cheese overtop and let stand for 1 min until melted. Serve immediately.
